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Method for extracting soluble dietary fiber in soy sauce residues by supercritical CO2 system assisted enzyme-ultrasonic technique

An ultrasonic technology, dietary fiber technology, applied in separation methods, solid solvent extraction, food ultrasonic treatment, etc., can solve the problems of physical and chemical properties of soluble dietary fiber, doubts about product safety, and ineffective utilization of soy sauce residue fat and protein. , to achieve high-value utilization, reduce crude fiber content, and simple process

Inactive Publication Date: 2019-12-17
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these methods can extract soluble dietary fiber in soy sauce residue, the physical and chemical properties of the obtained soluble dietary fiber will be affected to a certain extent during the extraction process, and the addition of chemical organic reagents will also make the safety of the resulting product questionable. Both the fat and protein in the slag are not effectively utilized

Method used

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  • Method for extracting soluble dietary fiber in soy sauce residues by supercritical CO2 system assisted enzyme-ultrasonic technique
  • Method for extracting soluble dietary fiber in soy sauce residues by supercritical CO2 system assisted enzyme-ultrasonic technique

Examples

Experimental program
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Effect test

Embodiment 1

[0041] Add 268g of dry soy sauce residue to supercritical CO 2 In the reactor of the device, set the reaction temperature at 60°C, the pressure at 15MPa, and use CO 2 Replace the air in the device, turn on the high-pressure pump and heater to raise the temperature and pressure of the reaction to the set value. After reacting for 180min, turn off the heater and wait for the reactor to cool down to room temperature, then slowly remove the CO in the system 2 Recycle into the buffer tank, collect the extracted oil from the separation kettle, and take out the defatted soy sauce residue in the reaction kettle.

Embodiment 2-5

[0043] Accurately weigh a certain amount of degreased soy sauce residue, add ultrapure water according to the material-to-liquid ratio of 1:30, 1:35, 1:40, and 1:45, and use an ultrasonic cell pulverizer to ultrasonically treat the above four groups of soy sauce residue solutions , set the ultrasonic power to 400W, and the ultrasonic time to 5min. After the ultrasonic was finished, add 15.1ml of sodium acetate (1.0M) + 5.9ml of acetic acid (1.0M) buffer solution to the four groups of solutions, adjust the pH to 5.0, and then add 5 % cellulase, enzymolysis at 50°C for 30min. After the enzymolysis, the enzymolysis solution was suction-filtered, the filtrate was rotary evaporated to obtain a concentrated solution, 4 times the volume of absolute ethanol was added to precipitate for 10 hours, and the obtained precipitate was filtered and dried at 60°C for 4 hours to obtain soluble dietary fiber.

[0044] Example 2 3 4 5 Mass of soy sauce residue (g) 2.0450 2.01...

Embodiment 6-10

[0047] Accurately weigh a certain amount of degreased soy sauce residue, add ultrapure water according to the optimal material-to-liquid ratio of 1:35, and use an ultrasonic cell pulverizer to ultrasonically treat the above soy sauce residue solution, set the ultrasonic power to 400W, and the ultrasonic time to 1min and 3min respectively |, 5min, 6min, 7min, after the end of ultrasound, add 15.1ml of sodium acetate (1.0M) + 5.9ml of acetic acid (1.0M) buffer solution to the five groups of solutions, adjust the pH to 5.0, and then add 5% Cellulase, enzymatic hydrolysis at 50°C for 30min. After the enzymolysis, the enzymolysis solution was suction-filtered, the filtrate was rotary evaporated to obtain a concentrated solution, 4 times the volume of absolute ethanol was added to precipitate for 10 hours, and the obtained precipitate was filtered and dried at 60°C for 4 hours to obtain soluble dietary fiber.

[0048] Example 6 7 8 9 10 Mass of soy sauce residue ...

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Abstract

The invention discloses a method for extracting soluble dietary fiber in soy sauce residues by a supercritical CO2 system assisted enzyme-ultrasonic technique. The method comprises the steps as follows: performing drying, crushing and desalination pretreatment on soy sauce residues; extracting grease from the pretreated soy sauce residues by a supercritical CO2 device; carrying out ultrasonic treatment on the degreased soy sauce residues by an ultrasonic cell disruptor; and adding cellulase to the soy sauce residues after ultrasonic treatment for enzymolysis, performing evaporation concentration on an enzymatic hydrolysate, adding absolute ethyl alcohol for precipitation, and carrying out filtration and drying to obtain a precipitate, namely, the soluble dietary fiber. Degreasing treatmentis performed by the supercritical CO2 device, extraction is performed by assisted enzyme-ultrasonic technique, mixing of organic reagents is effectively prevented, the obtained product is not affected by chemical reagents, the degreasing rate is high, exacted grease can also be used for producing biodiesel, and soy sauce residues after extraction of the soluble dietary fiber can be used for preparing protein feed. The whole process has the advantages of being simple in process, environmentally friendly and capable of realizing high-value utilization of the soy sauce residues.

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 preparing soluble dietary fiber by using soy sauce residue. Background technique [0002] Studies have shown that the annual output of soy sauce in my country is about 5 million tons, and for every ton of soy sauce produced, about 0.67 tons of soy sauce residue will be produced. According to the estimated scale of China's soy sauce market, the output of soy sauce residue in 2013 was as high as 1.63 million tons (dry weight) (Chen Min, Wu Hao. Research progress on the reuse of soy sauce residue [J]. Chinese Seasoning, 2011, 36(8) :19-23.). There is a lot of water in the soy sauce residue, which is not easy to store and transport. If it is not handled in time, it will soon stink and deteriorate, causing environmental pollution. Moreover, the salt content in the soy sauce residue is high, if it is directly used as feed, it will easi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/21B01D11/02
CPCA23L33/21B01D11/0203B01D11/0265A23V2002/00B01D2011/005A23V2300/48A23V2300/44A23V2250/11
Inventor 常杰刘思雨邹子懿付严
Owner SOUTH CHINA UNIV OF TECH
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