CN105661469A - Method for utilizing soybean isolated protein processing wastewater - Google Patents
Method for utilizing soybean isolated protein processing wastewater Download PDFInfo
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- CN105661469A CN105661469A CN201610181133.2A CN201610181133A CN105661469A CN 105661469 A CN105661469 A CN 105661469A CN 201610181133 A CN201610181133 A CN 201610181133A CN 105661469 A CN105661469 A CN 105661469A
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Abstract
The invention discloses a method for utilizing soybean isolated protein processing wastewater, and relates to the field of technologies for processing foods. The soybean isolated protein processing wastewater can be utilized by the aid of the method. The method includes boiling and sterilizing the soybean isolated protein processing wastewater at the high temperature, cooling the soybean isolated protein processing wastewater, and then uniformly mixing soybean meal and bran according to a weight ratio of the soybean meal to the bran of 6-10:2-4 to obtain mixtures; moistening the mixtures by the soybean isolated protein processing wastewater, cooking, cooling and inoculating the mixtures, making starters in liquid states, finishing the starters, thinning mash by the aid of mixed salt solution, carrying out heat-insulation fermentation, ripening grain sauce, squeezing the grain sauce, allowing the grain sauce to stand still, clarifying the grain sauce and sterilizing the grain sauce to obtain finished soy sauce. The method has the advantages that procedures for manufacturing the soy sauce by the aid of the soybean isolated protein processing water are scientific and reasonable, equipment is simple, the method is low in cost, the purpose of high enzyme activity and high protein utilization rate can be achieved, the problem of resource wastage can be solved, and economic benefits can be increased.
Description
Technical field
The present invention relates to food processing technology field, particularly to the Application way of a kind of soybean protein isolate processing waste water.
Background technology
Bean product, as the traditional food of Chinese elite, over the past thousands of years, with the mouthfeel that it is splendid, abundant nutrition and cheap price, become the necessary of our people's life, maintain the health of our people. The processing of current soybean protein progressively becomes the new direction of soybean utilization, the progressively expansion of soybean protein manufacturing enterprise scale, corresponding soya whey wastewater discharge capacity is caused also to increase year by year, the domestic utilization to soybean protein isolate waste water is confined to biochemical treatment more, recovery utilization rate is not high, and the prevention and cure of pollution of the whey wastewater of high protein content are just particularly important.
Soybean protein isolate can produce substantial amounts of organic wastewater in the course of processing, it is mainly derived from a large amount of whey wastewaters of eccentric phase generation, owing to its BOD (COD), chemical oxygen consumption (COC) (BOD) are higher, total nitrogen (TN) and ammonia nitrogen (NH3-N) are also higher, belong to the waste water that high concentration biodegradability degree is high. Containing materials such as high molecular weight protein, little molecule oligosaccharide, pigment and salts in whey wastewater, additionally also has much useful physiologically active ingredient, such as soybean isoflavone, saponin, soybean oligo saccharide, trypsin inhibitor etc. In the soybean protein isolate course of processing, whey water is mostly considered refuse and discards, and this not only causes the significant wastage of resource, also causes environment pollution, and the key technology research therefore strengthening soybean protein isolate water reuse is urgently to be resolved hurrily.
Technique many employings less salt solid fermentation of traditional mode of production soy sauce, this technique is many with Semen sojae atricolor (bean cake), wheat bran for raw material, through steaming and decocting, yeast production and adopt low-salt solid-state fermentation method to prepare finished product. This technique is owing to being high temperature, short-period solid fermentation, so its enzyme system is few, enzyme is lived low, and it is muddy that color and luster sends out crow, and mouthfeel is bitter, and its organoleptic indicator is poor.
And the technique that another kind is commonly used is high-salt fermentation, this technique is with the bean cake after steaming and decocting and decocts the Semen Tritici aestivi after frying for raw material, through mixture, yeast production, wine with dregs processed and adopt high-salt fermentation to make the soy sauce of the reddish brown gloss of color and luster, excellent in flavor, but its fermentation period is long, investment big, cost height allows many medium-sized and small enterprises be difficult to load, furthermore salinity is too high, it is impossible to meet consumer's demand to salt-poor diet.
Summary of the invention
In order to make up above deficiency, utilizing the method that soybean protein isolate wastewater fermentation produces soy sauce, the method raw materials for production are easy to get, with short production cycle, and raw material availability is high.
The technical scheme is that
The Application way of a kind of soybean protein isolate processing waste water, comprises the following steps:
1) according to quality than bean cake: wheat bran=7-10:2-4 takes bean cake and wheat bran mix homogeneously;
2) soybean protein isolate processing waste water sterilizing cool down standby;
3) bean cake and wheat bran compound are moistened the soybean protein isolate processing waste water after sterilizing, becomes lean state; Then sterilizing steaming 2-40min;
4) when being cooled to below 35 DEG C, in an aseptic environment, accessing the yeast inoculation of the 0.3-0.5% of song material dry weight, shaking flask mixing is dispersed into thin layer;
5) song is expected in 30-35 DEG C of quiescent culture 5-10h, and then at 32-38 DEG C, shaking table is cultivated 36-60 hour, obtains liquid leaven;
6) adding the aseptic salt pulp-water of 6-10 ° of B é, continue the fermentation of shaking table lean state, fermentation temperature is 35-40 DEG C, and fermentation time is 9-18 days;
7) squeezing after beans wine with dregs fermenting-ripening, after standing clarification, sterilizing obtains finished product soy sauce.
Preferably, in step step 1), selecting the raw material crushed particles of fresh roguing, granular size is 2-3mm, and after sieving with standard screen, the 8 above granules of order are less than 20%, and the 20 following powder of order are less than 5%.
Preferably, step 2) in sterilizing adopt high-temperature boiling sterilizing; In step 3), sterilizing steaming is specially at 121 DEG C sterilizing steaming 7-20min.
Preferably, in step 3), the mass ratio of bean cake and wheat bran compound and soybean protein isolate processing waste water is 1:5-8.
Preferably, in step 5), the mass ratio of salt pulp-water and Cheng Qu is 1.5-2.5:1.
Preferably, the preparation method of salt pulp-water is: is joined by 6-10kg Sal in 100kg soybean protein isolate processing waste water and dissolves.
Preferably, brewing water is all soybean protein isolate processing waste water.
The whole production technology of the present invention strictly observes sterile working, strengthens supervision, reduces living contaminants. It is crucial that liquid yeast production and protosalt watery mash ferment in production technology; Bean cake also can be replaced by bean dregs. Soy sauce aromatic flavor, color and luster that present invention process prepares are good, and organoleptic properties is stable.
The invention have the benefit that
In soy sauce brewing process, protease activity reaches 1500U/g-3000u/g, about 20%-50% is improved than conventional brewing method, the full nitrogen of soy sauce, amino-acid nitrogen, reducing sugar and other each physical and chemical indexs that produce in relatively short yeast phase are all up to state standards, and rich in several amino acids and Ester, mouthfeel is more delicious, paste flavor is stronger, and quality of sauce is improved.
Replace that the preparation process that makes soy sauce of brewing water is scientific and reasonable, equipment is simple with soybean protein isolate processing waste water, with low cost, reached high enzyme live, the purpose of high protein utilization rate, make production waste product obtain increment; And produce soy sauce aromatic flavor, color and luster good, organoleptic properties is stable, can either solve the wasting of resources, can increase economic efficiency again.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1:
The Application way of a kind of soybean protein isolate processing waste water, comprises the following steps:
1) soybean protein isolate processing waste water (yellow seriflux) high-temperature boiling sterilizing and be cooled to 25-40 DEG C standby.
2) selecting the raw material crushed particles of fresh roguing, be advisable with 2-3mm, after sieving with standard screen, the 8 above granules of order are less than 20%, and the 20 following powder of order, less than 5%, strive for that size is uniform, bean cake in mass ratio: wheat bran=7:2 mix homogeneously.
3) by the mass number of soybean protein isolate processing waste water and bean cake and Testa Tritici compound ratio for 6:1, bean cake moistens waste water with wheat bran compound becomes lean state, after keeping 25min, and sterilizing steaming 15min at 121 DEG C.
4) steaming being cooled to about 30 DEG C, in aseptic bad border, access the yeast inoculation that song expects the 0.4% of dry weight, shaking flask mixing is dispersed into thin layer as far as possible.
5) the first static gas wave refrigerator 7h of bent material, temperature controls at 33 DEG C-35 DEG C, and 48h cultivated by rear shaking table, controls product temperature lower than 38 DEG C (35-37 DEG C), obtain liquid leaven during shaking table. Should be incubated during whole cultivation yeast production, moisturizing.
6) the aseptic salt pulp-water selecting concentration to be 8 ° of B é, salt pulp-water mixes continuation shaking table lean state fermentation, fermentation temperature 38 DEG C, fermentation time 14 days with the mass number of Cheng Qu than the feed liquid for 2:1.
7) squeeze after beans wine with dregs fermenting-ripening, stand sterilizing, thus obtaining the product finished product soy sauce after clarifying.
Embodiment 2:
The Application way of a kind of soybean protein isolate processing waste water, comprises the following steps:
1) soybean protein isolate processing waste water (yellow seriflux) high-temperature boiling sterilizing and be cooled to 25-40 DEG C standby.
2) selecting the raw material crushed particles of fresh roguing, be advisable with 2-3mm, after sieving with standard screen, the 8 above granules of order are less than 20%, and the 20 following powder of order, less than 5%, strive for that size is uniform, bean cake in mass ratio: wheat bran=8:2 mix homogeneously.
3) by the mass number of soybean protein isolate processing waste water and bean cake and Testa Tritici compound ratio for 7:1, bean cake moistens waste water with wheat bran compound becomes lean state, after keeping 25min, and sterilizing steaming 15min at 121 DEG C.
4) steaming being cooled to about 30 DEG C, in aseptic bad border, access the yeast inoculation that song expects the 0.3% of dry weight, shaking flask mixing is dispersed into thin layer as far as possible.
5) the first static gas wave refrigerator 7-8h of bent material, temperature controls at 31 DEG C-33 DEG C, and 48h cultivated by rear shaking table, controls product temperature lower than 38 DEG C (36-37 DEG C), obtain liquid leaven during shaking table. Should be incubated during whole cultivation yeast production, moisturizing.
6) the aseptic salt pulp-water selecting concentration to be 7 ° of B é, salt pulp-water mixes continuation shaking table lean state fermentation, fermentation temperature 38 DEG C, fermentation time 13 days with the mass number of Cheng Qu than the feed liquid for 2.5:1.
7) squeeze after beans wine with dregs fermenting-ripening, stand sterilizing, thus obtaining the product finished product soy sauce after clarifying.
Embodiment 3:
The Application way of a kind of soybean protein isolate processing waste water, comprises the following steps:
1) soybean protein isolate processing waste water (yellow seriflux) high-temperature boiling sterilizing and be cooled to 25-40 DEG C standby.
2) selecting the raw material crushed particles of fresh roguing, be advisable with 2-3mm, after sieving with standard screen, the 8 above granules of order are less than 20%, and the 20 following powder of order, less than 5%, strive for that size is uniform, bean cake in mass ratio: wheat bran=8:3 mix homogeneously.
3) by the mass number of soybean protein isolate processing waste water and bean cake and Testa Tritici compound ratio for 8:1, bean cake moistens waste water with wheat bran compound becomes lean state, after keeping 25min, and sterilizing steaming 15min at 121 DEG C.
4) steaming being cooled to about 30 DEG C, in aseptic bad border, access the yeast inoculation that song expects the 0.5% of dry weight, shaking flask mixing is dispersed into thin layer as far as possible.
5) the first static gas wave refrigerator 6-7h of bent material, temperature controls at 32 DEG C-32 DEG C, and 52h cultivated by rear shaking table, controls product temperature lower than 38 DEG C (34-36 DEG C), obtain liquid leaven during shaking table. Should be incubated during whole cultivation yeast production, moisturizing.
6) the aseptic salt pulp-water selecting concentration to be 8 ° of B é, salt pulp-water mixes continuation shaking table lean state fermentation, fermentation temperature 38 DEG C, fermentation time 11 days with the mass number of Cheng Qu than the feed liquid for 3:2.
7) squeeze after beans wine with dregs fermenting-ripening, stand sterilizing, thus obtaining the product finished product soy sauce after clarifying.
100kg soybean protein isolate processing waste water (yellow seriflux) adds about 1 ° of B é of salt pulp-water that the Sal of about 1kg obtains. Specifically measure the mixed solution concentration 20 DEG C of standard temperatures with B. The preparation steps of the salt pulp-water in each embodiment is: is joined by 6-10kg Sal in 100kg soybean protein isolate processing waste water and dissolves, obtains the salt pulp-water of respective concentration.
In soy sauce brewing process, protease activity reaches 1500U/g-3000u/g, about 20%-50% is improved than conventional brewing method, the full nitrogen of soy sauce, amino-acid nitrogen, reducing sugar and other each physical and chemical indexs that produce in relatively short yeast phase are all up to state standards, and rich in several amino acids and Ester, mouthfeel is more delicious, paste flavor is stronger, and quality of sauce is improved.
Claims (7)
1. the Application way of a soybean protein isolate processing waste water, it is characterised in that comprise the following steps:
1) according to quality than bean cake: wheat bran=7-10:2-4 takes bean cake and wheat bran mix homogeneously;
2) soybean protein isolate processing waste water sterilizing cool down standby;
3) bean cake and wheat bran compound are moistened the soybean protein isolate processing waste water after sterilizing, becomes lean state; Then sterilizing steaming 2-40min;
4) when being cooled to below 35 DEG C, in an aseptic environment, accessing the yeast inoculation of the 0.3-0.5% of song material dry weight, shaking flask mixing is dispersed into thin layer;
5) song is expected in 30-35 DEG C of quiescent culture 5-10h, and then at 32-38 DEG C, shaking table is cultivated 36-60 hour, obtains liquid leaven;
6) adding the aseptic salt pulp-water of 6-10 ° of B é, continue the fermentation of shaking table lean state, fermentation temperature is 35-40 DEG C, and fermentation time is 9-18 days;
7) squeezing after beans wine with dregs fermenting-ripening, after standing clarification, sterilizing obtains finished product soy sauce.
2. the Application way of soybean protein isolate processing waste water as claimed in claim 1, it is characterized in that: in step step 1), selecting the raw material crushed particles of fresh roguing, granular size is 2-3mm, after sieving with standard screen, the 8 above granules of order are less than 20%, and the 20 following powder of order are less than 5%.
3. the Application way of as claimed in claim 1 soybean protein isolate processing waste water, it is characterised in that: step 2) in sterilizing adopt high-temperature boiling sterilizing; In step 3), sterilizing steaming is specially at 121 DEG C sterilizing steaming 7-20min.
4. the Application way of soybean protein isolate processing waste water as described in any one of claim 1-3, it is characterised in that: in step 3), the mass ratio of bean cake and wheat bran compound and soybean protein isolate processing waste water is 1:5-8.
5. the Application way of soybean protein isolate processing waste water as claimed in claim 1, it is characterised in that: in step 5), the mass ratio of salt pulp-water and Cheng Qu is 1.5-2.5:1.
6. the Application way of soybean protein isolate processing waste water as described in claim 1 or 5, it is characterised in that the preparation method of salt pulp-water is: 6-10kg Sal is joined in 100kg soybean protein isolate processing waste water and dissolve.
7. the Application way of soybean protein isolate processing waste water as described in claim 1 or 5, it is characterised in that: brewing water is all soybean protein isolate processing waste water.
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| CN201610181133.2A CN105661469B (en) | 2016-03-28 | 2016-03-28 | A kind of utilization method of soybean protein isolate processing waste water |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108330074A (en) * | 2017-10-24 | 2018-07-27 | 张晨 | Purposes and aromatizing process of the abnormal dimension gram Durham saccharomycete T1 in soy sauce flavouring |
| CN109757703A (en) * | 2019-01-17 | 2019-05-17 | 北京食品科学研究院 | A kind of preparation method that yellow serofluid makes soy sauce |
| CN112544885A (en) * | 2020-12-11 | 2021-03-26 | 四川省生生酱园食品有限公司 | Bean soaking water and application thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN109757703A (en) * | 2019-01-17 | 2019-05-17 | 北京食品科学研究院 | A kind of preparation method that yellow serofluid makes soy sauce |
| CN112544885A (en) * | 2020-12-11 | 2021-03-26 | 四川省生生酱园食品有限公司 | Bean soaking water and application thereof |
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| CN105661469B (en) | 2018-08-31 |
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