CN111642730B - Method, product and equipment for recycling and eluting soy sauce residues - Google Patents
Method, product and equipment for recycling and eluting soy sauce residues Download PDFInfo
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Abstract
The invention relates to a method, a product and equipment for recycling and eluting soy sauce residues, comprising the following steps: mixing the soy sauce residue with water, soaking, enzymolyzing, pulping, fermenting, and centrifuging to obtain a salt liquid A and a solid residue A; filtering, standing and precipitating the salt liquid A, taking supernatant to obtain salt liquid B, using the salt liquid B as salt water for soy sauce oil leaching, mixing filter residues with the solid residue A, standing and precipitating to form solid residue B, and using the solid residue B as ingredients for sauce production; the above operation is repeatedly carried out on the solid residue A to obtain solid residue C, and the solid residue C is used as a feed additive through secondary fermentation and extrusion puffing treatment. Compared with the traditional soy sauce residue desalination technology, the method has the advantages of low energy consumption, simple equipment, simple technological process, full utilization of resources, recycling of various products, environmental friendliness and the like, and the desalination rate is improved by 53% compared with the traditional single water washing desalination technology, and the comprehensive utilization rate is 100%.
Description
Technical Field
The invention belongs to the technical field of soybean processing waste treatment and comprehensive utilization, and particularly relates to a method, a product and equipment for recycling and eluting soy sauce residues.
Background
The soy sauce residue is a byproduct remained after soy sauce is fermented by adopting low-salt solid traditional soybeans, the main raw materials of the brewed soy sauce are soybeans, soybean meal and flour, and the residue which is several times of the raw materials is produced after the soy sauce is fermented and extracted. The soy sauce residue does not contain toxic and harmful components, is residue obtained after mixing and fermenting soybeans or soybeans and flour, has higher content of main nutritional components such as protein, fat and the like, contains rich inorganic elements such as nitrogen, phosphorus and potassium and the like, contains certain moisture 40-65%, 19.5-25.8% of crude protein (based on dry basis), 18.2-23.6% of crude fat (based on soybean raw material fermentation, dry basis, if soybean meal is taken as raw material, the fat content is about 7.4-9.5%, dry basis), 20.3-22.8% of crude cellulose, 0.30-0.40% of total calcium, 0.02-0.03% of total phosphorus and 10.3-13.5% of reducing sugar. Therefore, the soy sauce residues contain considerable nutritive value, can be recycled to a certain extent, and are treated properly to be good raw material sources such as comprehensive utilization of feed or fertilizer and the like.
However, no mature and convenient-to-popularize comprehensive utilization technology of soy sauce residues exists at present, if the comprehensive utilization technology is directly used as feed, animal poisoning is easy to cause due to high salinity, the salinity can be reduced to a certain extent after the mixture such as rice bran and wheat bran is added, but the adding amount of the mixture is too large, the treatment of the soy sauce residues is influenced to a certain extent, and the transportation and mixing of other materials are also carried out at a certain cost; if the fertilizer is used for fertilizer or is directly buried, soil salinization is caused, and although at present, a few researches on recycling soy sauce residues exist at home and abroad, the production practice methods related to comprehensive utilization of the soy sauce residues are still few. Therefore, how to fully utilize the effective substances in the soy sauce residues has great significance for improving the economic and social benefits of enterprises.
Disclosure of Invention
The invention aims to provide a method, a product and equipment for recycling and eluting soy sauce residues, which are used for solving the technical problems of high salt content and low comprehensive utilization rate of soy sauce residues.
The invention realizes the above purpose through the following technical scheme:
the invention provides a soy sauce residue cyclic elution and utilization method, which comprises the following steps:
(1) Soaking soy sauce residues in water for 5-12h in a fermentation tank or a pot, performing enzymatic treatment, grinding with a grinding wheel mill, and performing solid-liquid separation to obtain a salt liquid A and a solid residue A; in the pulping process, solid and liquid can be directly separated by centrifugal force and a filter screen, and in addition, after enzymolysis treatment, the soy sauce residues can be effectively crushed and subjected to solid-liquid centrifugation by using a grinding wheel mill with centrifugation, so that the leaching and separation of nutrient components such as amino acid, delicious substances and salts are facilitated; the equipment has lower cost, easy operation, salt corrosion resistance and the like than high-end equipment such as a homogenizer, a colloid mill, a ball mill and the like;
(2) Filtering the salty liquid A, standing and precipitating for 12-48h, taking supernatant to obtain salty liquid B, using as salty water for soy sauce oil leaching, mixing filter residues obtained by filtering and precipitating with solid residue A to obtain solid residue B, wherein the main components of the solid residue B are flavor substances such as proteins, polypeptides, amino acids and the like, and the solid residue B is directly used as auxiliary materials before soy sauce grains enter a pool or ingredients for producing flavoring sauce;
(3) Repeating the steps (1) - (2) for the solid residue B until the salt content of the solid residue B is reduced to an acceptable level for livestock and poultry, obtaining solid residue C, and using the solid residue C as a livestock and poultry feed additive after biological fermentation and extrusion puffing granulation.
As a further optimization scheme of the invention, the solid residues in each step are processed into dry materials with the water content lower than 13% in an extrusion puffing mode, so that the shelf life is prolonged and the transportation cost is reduced; the residue after salt reduction can be extruded and puffed, so that the flavor can be enhanced, the nutrition can be improved, the palatability can be improved, the nutrition absorption rate can be improved, the moisture can be reduced, and the method has the advantages of being more convenient and more effective than a filter press, and lower in use and maintenance cost, and has reasonable advantages when being used as raw material for feed treatment.
As a further optimization scheme of the invention, the soy sauce oil spraying step in the step (2) comprises the following steps:
step one: filtering the salt liquid B, and adding edible salt to adjust the salt content to 10-14% to form salt liquid C;
step two: the common salt water is used for spraying the head oil or the second oil and the like to form the first-channel or second-channel soy sauce, and the soy sauce treated by the salt water C can effectively improve the amino acid content of the soy sauce by more than 0.2%, improve the quality of the head oil, increase the use efficiency of salt, reduce the cost and increase the economic benefit.
As a further optimization scheme of the invention, the enzymatic treatment of the step (1) is as follows: adding activated cellulase into the mixture of soy sauce residue and water, and placing on a fermentation barrel or tank with stirring device at 45-50deg.C and 120-160rpm for enzymolysis for 8-10 hr.
As a further optimization scheme of the invention, the preparation method of the activated cellulase comprises the following steps: cellulase and polyethylene glycol monomethyl ether are mixed according to the following ratio of 1:4, adding the mixture into acetic acid-sodium acetate buffer solution with the pH value of 4.2-4.8, stirring and reacting for 0.5-2h at the temperature of 3-8 ℃, ultrafiltering and separating to obtain cellulase, placing the cellulose into water with the temperature of 50-60 ℃ for activating for 6-12min, and separating to obtain the activated cellulase.
As a further optimization scheme of the invention, the method for using the solid residue C as a feed additive comprises the following steps: adding water with the final concentration of 10-15%, disodium hydrogen phosphate with the final concentration of 0.2-0.6% and zinc sulfate with the final concentration of 0.2-0.3% into the solid residue C by weight, fully mixing, inoculating liquid seeds for secondary biological fermentation, finally extruding, puffing, granulating and obtaining the feed additive.
The invention also provides a soy sauce residue cyclic elution and utilization product which is prepared by the soy sauce residue cyclic elution and utilization method, wherein the product comprises livestock and poultry feed additives, brine for soy sauce oil leaching and soy sauce production ingredients.
The invention also provides equipment for preparing the soy sauce residue cyclic elution utilization product, which comprises an enzymolysis device, a pulping solid-liquid separation device, a filtering device and a mixing device, wherein the enzymolysis device is used for soaking the soy sauce residue in water and carrying out enzymatic treatment; the pulping solid-liquid separation device is used for pulping the product treated by the enzymolysis device; and simultaneously carrying out solid-liquid separation; the filtering device is used for filtering the liquid separated by the pulping solid-liquid separation device; the mixing device is used for mixing the filter residues filtered by the filtering device and the solids separated by the separating device.
As a further optimization scheme of the invention, the filtrate outlet of the filtering device is also connected with a secondary filtering device, and the secondary filtering device is used for carrying out secondary filtering treatment on the filtrate generated by filtering of the filtering device.
Compared with the traditional soy sauce residue desalting process, the method has the beneficial effects that:
1) The invention has the advantages of low energy consumption, simple equipment, simple process, recycling of various products, environmental friendliness and the like, and the desalination rate is improved by 53% compared with the traditional single water washing desalination, and the comprehensive utilization rate is 100%. The traditional production process of the brewed seasoning is integrated with the modern food industry and food machinery, and the research and popularization application of the salt-reducing, quality-improving and efficiency-enhancing cyclic leaching oil-spraying technology and the cyclic elution salt-reducing technology of soy sauce residues fully utilize byproduct nutrition, improve the economic benefit of enterprises, promote the modern industry improvement of the brewed seasoning in China, and accord with the national policies of resource utilization, energy conservation, emission reduction and environmental protection;
2) The enzymolysis technology is also adopted in the process, and the cellulase activated by polyethylene glycol monomethyl ether improves the salt tolerance of the cellulase, so that the adaptability of the cellulase in a high-salt environment such as soy sauce residues is obviously enhanced, the degradation effect can be effectively and stably exerted, various fibrous tissues in the soy sauce residues are degraded, and the subsequent pulping and separating process effects are improved. Compared with the common cellulase, the enzymolysis time is obviously shortened, the efficiency is obviously improved, and the enzymolysis rate of about 10 hours of enzymolysis can reach 99.1 percent.
3) After secondary biological fermentation and extrusion puffing, the soy sauce residues with reduced salt content can be subjected to physique flavoring, palatability and nutrition balance and nutrition absorption rate are improved, and recycling of soy sauce residues and salt-containing water is truly realized.
Drawings
FIG. 1 is a schematic diagram of a method for circularly eluting soy sauce residue and recycling the same;
FIG. 2 is a diagram of a device for circularly eluting soy sauce residues and recycling the soy sauce residues.
Detailed Description
The following detailed description of the present application is provided in conjunction with the accompanying drawings, and it is to be understood that the following detailed description is merely illustrative of the application and is not to be construed as limiting the scope of the application, since numerous insubstantial modifications and adaptations of the application will be to those skilled in the art in light of the foregoing disclosure.
Example 1
As shown in fig. 1, this embodiment provides a method for recycling and eluting soy sauce residues, which includes the following steps:
(1) In a fermentation tank or pot, soy sauce residues and water are mixed according to the following ratio of 1:2, mixing the materials according to the mass ratio, soaking for 5 hours, carrying out enzymatic treatment by using activated cellulase, carrying out pulping by using a grinding wheel mill, and obtaining a salt liquid A and a solid residue A after solid-liquid separation; wherein the enzymatic treatment comprises: adding 25IU/g activated cellulase of substrate into the mixture of soy sauce residue and water, and placing in a fermentation barrel or tank with a stirring device at 45 ℃ and 120rpm for enzymolysis for 8 hours; the preparation method of the activated cellulase comprises the following steps: cellulase and polyethylene glycol monomethyl ether are mixed according to the following ratio of 1:4, adding an acetic acid-sodium acetate buffer solution with the pH of 4.2, slowly stirring, stirring at 3-8 ℃ for reaction for 0.5h, separating out cellulase by adopting an ultrafiltration membrane, dissolving the cellulase in 50 ℃ water, activating for 12min, and separating to obtain activated cellulase.
(2) And (3) filtering the salted liquid A, standing and precipitating for 12 hours, taking supernatant to obtain salted liquid B, using the salted liquid B as brine for soy sauce oil leaching, mixing filter residues obtained by filtering and precipitating with the solid residue A to obtain solid residue B, and directly using the solid residue B as auxiliary materials before soy sauce grains enter a pool or ingredients for seasoning sauce production.
Wherein, the soy sauce drenches oily step and includes:
step one: filtering the salt liquid B, and adding edible salt to adjust the salt content to 10% to form salt liquid C;
step two: the salty liquid C is used for replacing common brine to spray head oil or secondary oil, so that the first-channel or secondary-channel soy sauce is formed.
(3) Repeating the steps (1) - (2) for the solid residue B until the salt content of the solid residue B is reduced to an acceptable level for livestock and poultry, obtaining solid residue C, and using the solid residue C as a livestock and poultry feed additive after biological fermentation and extrusion puffing granulation.
When the solid residue C is used as a feed additive, water with the final concentration of 10%, disodium hydrogen phosphate with the final concentration of 0.2% and zinc sulfate with the final concentration of 0.2% are added into the solid residue C by weight, after the solid residue C is fully mixed, liquid seeds (comprising bacillus subtilis, beer yeast and aspergillus niger with the mass ratio of 1:1:1 are inoculated, the solid residue C is fermented for 8 hours at the temperature of 28 ℃, and finally the solid residue C is dried and granulated to obtain the feed additive.
(4) And processing the solid residue C into a dry material with the water content lower than 13% by adopting a backlog puffing mode so as to prolong the shelf life and reduce the transportation cost.
The livestock and poultry feed additive, the salt water for soy sauce oil leaching and the soy sauce production ingredients can be obtained by using the method for recycling and eluting the soy sauce residues. The embodiment also provides equipment for preparing the cyclic elution and utilization product of the soy sauce residues, which is shown in fig. 2 and comprises an enzymolysis device, a pulping solid-liquid separation device, a filtering device and a mixing device, wherein the enzymolysis device is used for soaking the soy sauce residues in water and carrying out enzymatic treatment; the pulping solid-liquid separation device is used for pulping the product treated by the enzymolysis device and simultaneously carrying out solid-liquid separation; the filtering device is used for filtering the liquid separated by the pulping solid-liquid separation device; the mixing device is used for mixing the filter residues filtered by the filtering device and the solids separated by the separating device. Furthermore, the filtrate outlet of the filtering device is also connected with a secondary filtering device for carrying out secondary filtering treatment on the filtrate generated by the filtering of the filtering device.
Example 2
The embodiment provides a soy sauce residue cyclic elution and utilization method, which comprises the following steps:
(1) In a fermentation tank or pot, soy sauce residues and water are mixed according to the following ratio of 1:2, mixing the materials according to the mass ratio, soaking the materials for 12 hours, carrying out enzymatic treatment by using activated cellulase, carrying out pulping by using a grinding wheel mill, and obtaining a salt liquid A and a solid residue A after solid-liquid separation; wherein the enzymatic treatment comprises: adding 25IU/g activated cellulase of substrate into the mixture of soy sauce residue and water, and placing in a fermentation barrel or tank with a stirring device at 45 ℃ and 120rpm for enzymolysis for 10 hours; the preparation method of the activated cellulase comprises the following steps: cellulase and polyethylene glycol monomethyl ether are mixed according to the following ratio of 1:4, adding an acetic acid-sodium acetate buffer solution with the pH value of 4.8, slowly stirring, stirring at 8 ℃ for reaction for 2 hours, separating out cellulase by adopting an ultrafiltration membrane, dissolving the cellulase in 50 ℃ water, activating for 12 minutes, and separating to obtain activated cellulase.
(2) And (3) filtering the salted liquid A, standing and precipitating for 18 hours, taking supernatant to obtain salted liquid B, using the salted liquid B as brine for soy sauce oil leaching, mixing filter residues obtained by filtering and precipitating with the solid residue A to obtain solid residue B, and directly using the solid residue B as auxiliary materials before soy sauce grains enter a pool or ingredients for seasoning sauce production.
Wherein, the soy sauce drenches oily step and includes:
step one: filtering the salt liquid B, and adding edible salt to adjust the salt content to be 14% to form salt liquid C;
step two: the salty liquid C is used for replacing common brine to spray head oil or secondary oil, so that the first-channel or secondary-channel soy sauce is formed.
(3) Repeating the steps (1) - (2) for the solid residue B until the salt content of the solid residue B is reduced to an acceptable level for livestock and poultry, obtaining solid residue C, and using the solid residue C as a livestock and poultry feed additive after biological fermentation and extrusion puffing granulation.
(4) And processing the solid residue C into a dry material with the water content lower than 13% by adopting a backlog puffing mode so as to prolong the shelf life and reduce the transportation cost.
Example 3
The embodiment provides a soy sauce residue cyclic elution and utilization method, which comprises the following steps:
(1) In a fermentation tank or pot, soy sauce residues and water are mixed according to the following ratio of 1:2, mixing the materials according to the mass ratio, soaking the materials for 10 hours, carrying out enzymatic treatment by using activated cellulase, carrying out pulping by using a grinding wheel mill, and obtaining a salt liquid A and a solid residue A after solid-liquid separation; wherein the enzymatic treatment is performed in 4 groups, including: adding 25IU/g of activated cellulase of substrate into a mixture of soy sauce residue and water, and placing in a fermentation barrel or tank with a stirring device at 45 ℃ and 120rpm for enzymolysis for 5 hours, 8 hours, 10 hours and 12 hours; the preparation method of the activated cellulase comprises the following steps: cellulase and polyethylene glycol monomethyl ether are mixed according to the following ratio of 1:4, adding an acetic acid-sodium acetate buffer solution with the pH of 4.5, slowly stirring, stirring and reacting for 1h at the temperature of 4 ℃, separating out cellulase by adopting an ultrafiltration membrane, dissolving the cellulase in water at the temperature of 50 ℃ and activating for 12min, and separating to obtain the activated cellulase.
(2) And (3) filtering the salted liquid A, standing and precipitating for 15 hours, taking supernatant to obtain salted liquid B, using the salted liquid B as salted water for soy sauce oil leaching, mixing filter residues obtained by filtering and precipitating with the solid residue A to obtain solid residue B, and directly using the solid residue B as auxiliary materials before soy sauce grains enter a pool or ingredients for seasoning sauce production.
(3) Repeating the steps (1) - (2) for the solid residue B until the salt content of the solid residue B is reduced to an acceptable level for livestock and poultry, and obtaining the solid residue C which is used as a livestock and poultry feed additive.
When the solid residue C is used as a feed additive, water with the final concentration of 12%, 0.4% disodium hydrogen phosphate and 0.2% zinc sulfate are added into the solid residue C by weight, after the solid residue C is fully mixed, liquid seeds are inoculated, fermentation is carried out for 8 hours at 28 ℃, and finally, the feed additive is obtained after drying and granulating.
Test example 1
The test example provides a soy sauce residue cyclic elution and utilization method, which comprises the following steps:
(1) In a fermentation tank or pot, soy sauce residues and water are mixed according to the following ratio of 1:2, soaking for 10 hours, performing enzymatic treatment by using cellulase which is not activated by polyethylene glycol monomethyl ether in the embodiment 1, performing pulping by using a grinding wheel mill, performing solid-liquid separation, and performing centrifugal separation to obtain a salt liquid A and a solid residue A; wherein, the enzymatic treatment method is divided into 4 groups and comprises the following steps: adding 25IU/g substrate cellulase into the mixture of soy sauce residue and water, and placing in a fermentation barrel or tank with a stirring device at 45 ℃ and 120rpm for enzymolysis for 5 hours, 8 hours, 10 hours and 12 hours;
(2) And (3) filtering the salted liquid A, standing and precipitating for 15 hours, taking supernatant to obtain salted liquid B, using the salted liquid B as salted water for soy sauce oil leaching, mixing filter residues obtained by filtering and precipitating with the solid residue A to obtain solid residue B, and directly using the solid residue B as auxiliary materials before soy sauce grains enter a pool or ingredients for seasoning sauce production.
(3) Repeating the steps (1) - (2) for the solid residue B until the salt content of the solid residue B is reduced to an acceptable level for livestock and poultry, obtaining solid residue C, and using the solid residue C as a livestock and poultry feed additive after biological fermentation and extrusion puffing granulation.
The solid residue B of example 3 and test example 1 was taken, and the cellulose content in the solid residue B was measured by colorimetry, and the cellulose content in the crude soy sauce residue was measured, and the enzymatic hydrolysis rates of the soy sauce residue treated with cellulase before and after activation were compared.
The results are shown in table 1 below:
table 1: detection results of cellulose enzymolysis rate under different enzymolysis time
As can be seen from the table, compared with the unactivated common cellulase, the activated cellulase has the advantages that the enzymolysis time is obviously shortened, the efficiency is obviously improved, the requirement can be basically met in 8 hours of enzymolysis, and the enzymolysis rate in 10 hours of enzymolysis is up to 99.1 percent. Therefore, the cellulase treated and activated by polyethylene glycol monomethyl ether can be obviously suitable for the high-salt environment of soy sauce residues, and compared with unactivated cellulase, the stability of the cellulase is obviously improved.
The foregoing examples illustrate only a few embodiments of the invention and are described in detail herein without thereby limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention.
Claims (7)
1. The method for recycling the soy sauce residues is characterized by comprising the following steps of:
(1) Soaking soy sauce residues in water for 5-12h, performing enzymatic treatment, grinding with a grinding wheel mill, and performing solid-liquid separation to obtain a salt liquid A and a solid residue A;
the enzymatic treatment is as follows: adding activated cellulase into the mixture of soy sauce residue and water, and placing the mixture on a fermentation barrel or tank with stirring at 45 ℃ and 120rpm for enzymolysis for 8-10h; the preparation method of the activated cellulase comprises the following steps: cellulase and polyethylene glycol monomethyl ether are mixed according to the following ratio of 1:4, adding the mixture into acetic acid-sodium acetate buffer solution with the pH of 4.5, stirring and reacting for 1h at the temperature of 4 ℃, performing ultrafiltration separation to obtain cellulase, placing the cellulase in water at the temperature of 50 ℃ for activating for 12min, and separating to obtain activated cellulase;
the cellulase activated by polyethylene glycol monomethyl ether improves the salt tolerance of the cellulase, so that the adaptability of the cellulase in a high-salt environment of soy sauce residues is enhanced;
(2) Filtering the salty liquid A, standing and precipitating for 12-48h, collecting supernatant to obtain salty liquid B, using as salt water for soy sauce oil leaching, mixing the filtered and precipitated filter residue with solid residue A to obtain solid residue B, and directly using as ingredients for soy sauce brewing or flavoring sauce production;
(3) Repeating the steps (1) - (2) for the solid residue B until the salt content of the solid residue B is reduced to an acceptable level for livestock and poultry, to obtain solid residue C.
2. The cyclic elution and utilization method of soy sauce residue according to claim 1, wherein the solid residue in each step is processed into a dry material with a water content of less than 13% by extrusion, so as to prolong shelf life and reduce transportation cost.
3. The method for recycling and eluting soy sauce residues according to claim 1, wherein the step of leaching the soy sauce in the step (2) comprises the steps of:
step one: filtering the salt liquid B, and adding edible salt to adjust the salt content to 10-14% to form salt liquid C;
step two: and the common brine is used for spraying the head oil or the two oils by using the salt liquid C to form the head soy sauce or the two soy sauces.
4. The method for recycling and eluting soy sauce residues according to claim 1, wherein the method for using the solid residues C as feed additives comprises the following steps: adding water with the final concentration of 10-15%, disodium hydrogen phosphate with the final concentration of 0.2-0.6% and zinc sulfate with the final concentration of 0.2-0.3% into the solid residue C by weight, fully mixing, inoculating liquid seeds for secondary biological fermentation, extruding and puffing, and granulating to obtain the feed additive.
5. A product of cyclic elution and utilization of soy sauce residue, which is prepared by the cyclic elution and utilization method of soy sauce residue according to any one of claims 1-4, wherein the product comprises livestock and poultry feed additives, brine for soy sauce oil leaching and soy sauce production ingredients.
6. An apparatus for preparing the cyclic elution and utilization product of soy sauce residue according to claim 5, which is characterized by comprising an enzymolysis device, a pulping solid-liquid separation device, a filtering device and a mixing device, wherein the enzymolysis device is used for immersing the soy sauce residue in water in a fermentation tank or a pot and performing enzymatic treatment; the pulping solid-liquid separation device is used for pulping the product treated by the enzymolysis device and simultaneously carrying out solid-liquid separation; the filtering device is used for filtering the liquid separated by the pulping solid-liquid separation device; the mixing device is used for mixing the filter residues filtered by the filtering device and the solids separated by the separating device.
7. The apparatus for preparing a cyclic elution and utilization product of soy sauce residue as set forth in claim 6, wherein the filtrate outlet of the filter device is further connected with a secondary filter device.
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| CN101455269A (en) * | 2008-12-31 | 2009-06-17 | 广东美味鲜调味食品有限公司 | Processing method and system for producing feedstuff main material using sauce residue |
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| CN101455269A (en) * | 2008-12-31 | 2009-06-17 | 广东美味鲜调味食品有限公司 | Processing method and system for producing feedstuff main material using sauce residue |
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