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Method for preparing functional soybean oligosaccharides

A soybean oligosaccharide, functional technology, applied in the field of food, can solve problems such as unreported

Inactive Publication Date: 2012-09-19
QIQIHAR UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, domestic patents and studies on the extraction, separation and purification of functional soybean oligosaccharides using high-temperature soybean meal as raw materials, microwave-assisted extraction of functional soybean oligosaccharides, and purification of functional oligosaccharides by microbial fermentation without additional nitrogen sources have not been reported.

Method used

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  • Method for preparing functional soybean oligosaccharides

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Embodiment 1

[0025] The present invention will be further described by way of specific examples, and these examples are only illustrative and have no meaning of limiting the scope of the present invention.

[0026] Take 1 kg of defatted soybean meal passed through a 60-mesh sieve and put it in a container, add water according to the liquid-solid ratio of 15:1 v / m, use 2 mol / L sodium hydroxide to bring the pH of the solid-liquid mixture to 9.0, and extract it with microwave at low heat for 30 minutes. After the leaching is finished, centrifuge at 5000r / min for 10min to remove the slag, and collect the supernatant (whey). Concentrate the whey concentration to 6%, and ferment the yeast for 30 minutes under the conditions of 6% inoculum size and 150 r / min rotation speed. Centrifuge at 4000r / min for 10min, and collect the supernatant. The pH value of the supernatant was adjusted to 7.5 with 2 mol / L sodium hydroxide, and the supernatant was subjected to ultrafiltration at a pressure of 0.025 MP...

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Abstract

The invention belongs to the technical field of foods and relates to a method for extracting and separating functional soybean oligosaccharides from high-temperature soybean meal. The method comprises the following steps of: strengthening an extraction process of the soybean oligosaccharides by using a microwave method; removing cane sugar in the soybean oligosaccharides by using a microorganism fermentation method; decolorizing active carbon; desalting by using an ion exchange method; and purifying the functional oligosaccharides. The obtained oligosaccharides mainly contain stachyose and raffinose; and the product has physiological functions such as propagation promotion of beneficial bacteria in the intestinal canal of a human body, no cariogenicity, low sweetness, low heat energy and the like, has wide application prospect in food and medicine industries and is particularly suitable for being added into special foods for diabetic patients and foods for losing weight.

Description

field of invention [0001] The invention belongs to the technical field of food. The invention relates to a method for extracting, separating and purifying functional soybean oligosaccharides. Background of the invention [0002] High-temperature denatured defatted soybean meal is obtained by high-temperature desolventization after soaking soybeans in oil. Soybean meal contains about 45% to 50% protein, 10% to 15% oligosaccharide, 20% to 25% polysaccharide and cellulose, which has high development and utilization value. At present, high-temperature soybean meal is mainly used as feed, and its application in food is very small, only limited to brewing food. [0003] Soy oligosaccharides are the general term for soluble oligosaccharides in soybeans, which are mainly composed of raffinose, stachyose, and sucrose. Soybean oligosaccharides can regulate the balance of intestinal flora, laxative, prevent cancer, regulate fat metabolism, lower blood pressure, protect the liver, im...

Claims

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Application Information

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IPC IPC(8): A23L1/09
Inventor 王文侠宋春丽王伟
Owner QIQIHAR UNIVERSITY
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