Desalinated soy sauce residues, and method for removing salinity from soy sauce residues and recovering protein

Abstract

The invention discloses desalinated soy sauce residues, and a method for removing salinity from soy sauce residues and recovering protein. The method for removing salinity from soy sauce residues andrecovering protein comprises the following steps of (1) adding the soy sauce residues to a diluting compartment of an electrodialyzer, adjusting pH to 4-6, adding water to a concentrating compartmentof the electrodialyzer, and adding a sodium sulphate solution to an electrode compartment of the electrodialyzer; and (2) starting the electrodialyzer for desalinating, wherein the desalinating voltage is 7-11V, the desalinating circulation flow rate is 2.1-3.5cm / s, and the desalinating time is 10-50min, after desalinating is completed, obtaining precipitate in the diluting compartment namely recovered protein, obtaining surplus desalinated soy sauce residues, and performing rotary evaporation on the solution in the concentrating compartment so as to obtain removed salt. Compared with a traditional soy sauce residue desalinating technology, the method has the advantages of being low in energy consumption, mild in reaction condition, simple in technology process, environmentally-friendly and the like, desalinating rate is increased by 50% than that by a traditional water-washing desalinating method, and the protein recovering rate is increased by 20%.

Description

technical field [0001] The invention belongs to the field of resource utilization of soy sauce residue, and in particular relates to a method for desalting soy sauce residue, removing salt from soy sauce residue and recovering protein. Background technique [0002] Soy sauce residue is the residue produced after oiling, pumping or pressing of soy sauce mash. :24-29). Last year, my country's annual output of soy sauce was 10.2 million tons. According to the existing production technology of soy sauce in my country, about 0.67kg of water-containing soy sauce residue will be produced for every 1Kg of soy sauce produced (Zhu Yueqin, Su Hui. Research on protein feed technology of soy sauce and vinegar residue fermentation [J]. Grain and Food Industry , 1996, 4:38-42). According to the different crafts of making soy sauce, its water content is also different, generally 70%-80%, rich in protein, starch, fat and other nutrients, and at the same time contains about 5% of salt (Yan ...

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Problems solved by technology

Zhang Rongyao and others dry in a hot air dryer at a temperature of 120-150°C, so that the final water content of the soy sauce residue can be 3.8% (Zhang Rongrong. Oil extraction method for sauce residue [P]. Chinese patent: 1539937A); Yang Mingquan et al. used the secondary pressing method to reduce the salt content in soy sauce residue (Yang Mingquan, Jia Aijuan, Chen Sui, etc. Research on the processing method of using soy sauce residue to prepare feed ingredients[J]. Chinese Food and Nutrition, 2010, 7, 61-63 ) Although these methods can reduce the salt content in the soy sauce residue, the energy consumption is very large, and the effective components,

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