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Method of extracting soybean oligosaccharides and soybean isoflavones by using soybean molasses

A technology of soybean isoflavones and soybean oligosaccharides, which is applied in the direction of oligosaccharides, chemical instruments and methods, sugar derivatives, etc., can solve the problems of unfavorable product production, high production cost, expensive equipment, etc., and achieve simplified workload, The effect of short production cycle and simple production process

Active Publication Date: 2017-09-22
山东中阳生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production process of soybean oligosaccharide products on the market is mostly based on membrane separation technology. Membrane separation technology is a new technology that has emerged in recent years. The soybean oligosaccharide obtained by separation and purification has good quality and high yield, but the production cost is relatively high. , the equipment is expensive, and it is easy to cause membrane fouling, which is not conducive to the long-term production of high-quality products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The described method utilizing soybean molasses to extract soybean oligosaccharides and soybean isoflavones comprises the following steps:

[0030] 1) Pretreatment: Dilute the soybean molasses to a soluble solid content of 20%, and stir evenly;

[0031] 2) Fermentation: after sterilizing the diluted soybean molasses liquid, insert 2 g / L yeast, ferment at 25°C for 48 hours, collect ethanol, and obtain soybean molasses fermentation liquid;

[0032] 3) Deproteinization and reducing sugar treatment: heat and boil the soybean molasses fermentation liquid for 5 minutes, add quicklime with a quality of 15‰ of the soybean molasses fermentation liquid and stir evenly, let stand at 60°C for 20 minutes, and then pass in carbon dioxide gas to adjust the pH of the solution while stirring to 7, and under the centrifuge speed of 6000r / min, centrifuge for 15min, get the supernatant, wherein the protein removal rate is 99.3%, the reducing sugar removal rate is 99.8%, the soybean oligosa...

Embodiment 2

[0039] The described method utilizing soybean molasses to extract soybean oligosaccharides and soybean isoflavones comprises the following steps:

[0040] 1) Pretreatment: Dilute the soybean molasses to a soluble solid content of 25%, and stir evenly;

[0041] 2) Fermentation: After sterilizing the diluted soybean molasses liquid, insert 8 g / L yeast and ferment at 35°C for 48 hours, then collect ethanol to obtain soybean molasses fermentation liquid;

[0042]3) Deproteinization and reducing sugar treatment: After heating and boiling the soybean molasses fermentation liquid for 10 minutes, add quicklime with a quality of 25‰ of the soybean molasses fermentation liquid and stir evenly, let it stand at 80°C for 30 minutes, and then pass in carbon dioxide gas to adjust the pH of the solution while stirring to 7.5, and the centrifuge speed is 10000r / min under the condition of centrifugal 20min, get the supernatant, wherein the protein removal rate is more than 99.5%, the reducing s...

Embodiment 3

[0049] The described method utilizing soybean molasses to extract soybean oligosaccharides and soybean isoflavones comprises the following steps:

[0050] 1) Pretreatment: Dilute the soybean molasses to a soluble solid content of 22%, and stir evenly;

[0051] 2) Fermentation: After sterilizing the diluted soybean molasses liquid, insert 5 g / L yeast, ferment at 30°C for 48 hours, collect ethanol, and obtain soybean molasses fermentation liquid;

[0052] 3) Deproteinization and reducing sugar treatment: heat and boil the soybean molasses fermentation liquid for 8 minutes, add 20‰ quicklime of the soybean molasses fermentation liquid quality and stir evenly, let it stand at 70°C for 25 minutes, and then pass in the carbon dioxide gas adjustment solution while stirring pH to 7.2, and centrifuge 17min under the condition of 8000r / min at the centrifuge speed, get the supernatant, wherein the protein removal rate is 99.6%, the reducing sugar removal rate is 99.9%, the soybean oligos...

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Abstract

The invention discloses a method for extracting soybean oligosaccharides and soybean isoflavones by using soybean molasses, and belongs to the field of soybean product production. The problems of low yield and low purity of soybean oligosaccharides and soy isoflavones extracted from the prior art are solved. The method comprises the following steps: diluting and fermenting the soybean molasses, boiling the soy molasses fermented broth, adding quicklime to stir evenly, standing, adjusting pH of the solution to be neutral, centrifuging to take supernatant, heating the supernatant, using AB-8 resins to conduct column chromatography, using acidic cationic resins and alkaline anion resins to conduct adsorption desalination treatment, and vacuum concentrating to get finished soy oligosaccharides; using an ethanol solution to elute AB-8 resins, distilling and recycling ethanol, using ethyl acetate to sink a soybean flavonoids concentrated solution, taking the supernatant to concentrate, getting soy isoflavone paste, drying and smashing to obtain the soybean isoflavones. The method of the invention can be used for simultaneously extracting the soybean oligosaccharides and the soybean isoflavones by using the soybean molasses.

Description

technical field [0001] The invention relates to a method for extracting soybean oligosaccharides and soybean isoflavones by using soybean molasses, belonging to the field of soybean product production. Background technique [0002] Soybean oligosaccharides refer to the general term of sugars whose molecular structure is formed by connecting 2-10 monosaccharide molecules with glycosidic bonds. Soybean oligosaccharides can replace part of sucrose as a low-calorie sweetener, and can also be used to reduce water activity, inhibit microbial reproduction, and achieve fresh-keeping and moisturizing effects. The appearance of soybean oligosaccharide syrup is colorless and transparent liquid sugar with a lower viscosity than maltose and higher isomerized sugar. When heat-treated under acidic conditions, it is more stable than fructose, oligosaccharides and sucrose, and generally heats up to 140°C before thermal analysis begins, and can be used for acidic foods that require heat ster...

Claims

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Application Information

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IPC IPC(8): C07H3/06C07H1/06C07D311/36C07D311/40C12P19/04C12P19/12C12P19/00C12P17/06
CPCC07D311/36C07D311/40C07H1/06C07H3/06C12P17/06C12P19/00C12P19/04C12P19/12
Inventor 管勇佳魏艳姜自强杜现祥安玉辉张玉琛
Owner 山东中阳生物科技有限公司
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