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Soy sauce residue circulating eluting utilization method, product and equipment

A technology for soy sauce residues and products, which is applied in the field of cyclic elution and utilization of soy sauce residues, can solve the problems of high salt content and low comprehensive utilization rate of soy sauce residues, and achieve the promotion of modern industrial upgrading, the improvement of enterprise economic benefits, and the improvement of salt tolerance Effect

Active Publication Date: 2020-09-11
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method, product and equipment for recycling elution of soy sauce residue, so as to solve the technical problems of high salt content and low comprehensive utilization rate in soy sauce residue

Method used

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  • Soy sauce residue circulating eluting utilization method, product and equipment
  • Soy sauce residue circulating eluting utilization method, product and equipment
  • Soy sauce residue circulating eluting utilization method, product and equipment

Examples

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Embodiment 1

[0028] Such as figure 1 As shown, the present embodiment provides a method for recycling elution and utilization of soy sauce residue, comprising the following steps:

[0029] (1) In the fermentation tank or tank, mix the soy sauce residue and water according to the mass ratio of 1:2, soak for 5 hours, then use activated cellulase for enzymatic treatment, and then use a grinding wheel mill for grinding, and separate the solid and liquid Finally, salt liquid A and solid residue A are obtained; wherein, the enzymatic treatment includes: adding 25 IU / g substrate activated cellulase to the mixture of soy sauce residue and water, and placing it under a stirring belt at 45°C and 120rpm Enzymolysis in the fermenter or tank of the device for 8 hours; the preparation method of the activated cellulase comprises: mixing cellulase and polyethylene glycol monomethyl ether in a mass ratio of 1:4, adding acetic acid with a pH of 4.2 -Sodium acetate buffer solution, after stirring slowly, st...

Embodiment 2

[0039] This embodiment provides a method for recycling elution and utilization of soy sauce residue, comprising the following steps:

[0040] (1) In the fermentation tank or tank, mix the soy sauce residue and water according to the mass ratio of 1:2, soak for 12 hours, then use activated cellulase for enzymatic treatment, and then use a grinding wheel mill for grinding, and separate the solid and liquid Finally, salt liquid A and solid residue A are obtained; wherein, the enzymatic treatment includes: adding 25 IU / g substrate activated cellulase to the mixture of soy sauce residue and water, and placing it under a stirring belt at 45°C and 120rpm Enzymolysis in the fermenter or tank of the device for 10 hours; the preparation method of the activated cellulase comprises: mixing cellulase and polyethylene glycol monomethyl ether in a mass ratio of 1:4, adding acetic acid with a pH of 4.8 -Sodium acetate buffer solution, after stirring slowly, stir and react at 8°C for 2 hours, ...

Embodiment 3

[0048] This embodiment provides a method for recycling elution and utilization of soy sauce residue, comprising the following steps:

[0049] (1) In the fermentation tank or tank, mix the soy sauce residue and water according to the mass ratio of 1:2, soak for 10 hours, then use activated cellulase for enzymatic treatment, and then use a grinding wheel mill for grinding, and separate the solid and liquid Finally, salt liquid A and solid residue A are obtained; wherein, the enzymatic treatment is divided into 4 groups, including: adding 25IU / g substrate activated cellulase in the mixture of soy sauce residue and water, placed at 45 ℃ and 120rpm in a fermenter or tank with stirring device for 5h, 8h, 10h, 12h; the preparation method of the activated cellulase includes: combining cellulase with polyethylene glycol monomethyl ether according to 1: Mix at a mass ratio of 4, add acetic acid-sodium acetate buffer solution with a pH of 4.5, stir slowly, and react at 4°C for 1 hour, th...

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Abstract

The invention relates to a soy sauce residue circulating eluting utilization method, a product and equipment. The method comprises the steps of mixing soy sauce residues with water, performing soaking, performing enzymolysis, performing refining, performing fermentation and performing centrifugal separation to obtain salt liquid A and solid residues A; filtering the salt liquid A, performing static settlement, taking supernatant to obtain salt liquid B, using the salt liquid B as salt water for drainage of the sauce for the soy sauce, mixing the filter residues with solid residues A, performing static settlement, forming solid residues B, and using the solid residues B as ingredients for production of the sauce; and repeating the operations on the solid residues A to obtain solid residuesC, performing secondary fermentation and extruding puffing treatment to obtain products as feed additives. Compared with a conventional soy sauce residue desalinating technology, the method disclosedby the invention has the advantages that the method is lower in energy consumption, simpler in equipment and simpler in technological process, resources are sufficiently utilized, various products canbe recycled, and the method is environmentally friendly. The desalinization ratio is increased by 53% compared with conventional single desalinating through washing with water, and the comprehensiveutilization rate is 100%.

Description

technical field [0001] The invention belongs to the technical field of soybean processing waste treatment and comprehensive utilization, and in particular relates to a soy sauce residue recycling elution utilization method, product and equipment. Background technique [0002] Soy sauce residue refers to the by-products left after using low-salt solid traditional soybean fermented soy sauce. The main raw materials for brewing soy sauce are soybeans, soybean meal and flour. After fermentation and extraction of soy sauce, the waste residue produced is several times that of the raw materials. Soy sauce residue itself does not contain toxic and harmful ingredients. It is the residue after mixed fermentation of soybeans or soybeans and flour. Its main nutrients such as protein and fat are relatively high, and it is also rich in inorganic elements such as nitrogen, phosphorus and potassium, and contains a certain amount of water. -65%, crude protein 19.5-25.8% (dry basis), crude fa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/60A23L29/00A23K10/38A23K10/12A23K40/25A23K40/10
CPCA23L27/50A23L27/60A23L29/06A23K10/38A23K10/12A23K40/25A23K40/10Y02P60/87
Inventor 程江华徐雅芫钱坤万娅琼吴翔尤逢惠
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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