Treatment method of soybean lactalbumin waste water

Abstract

A process for treating the sewage generated by preparing soybean whey includes such steps as using the composite ultrafiltering inorganic ceramic membrane to separate alkaline protein from said sewage, nano-filtering for separating out oligose, reverse osmosis for removing inorganic salt, monosaccharide and ammino acids to obtain clean water to be reused, and further treating the protein and oligose to obtain pure protein and oligose.

Description

technical field [0001] The invention relates to a method for treating soybean whey wastewater, and extracts oligosaccharides and proteins from the soybean whey wastewater. Background technique [0002] The soybean whey wastewater referred to in the present invention is the organic wastewater produced after the soybean meal is alkali-dissolved, acid-precipitated, and centrifuged to extract protein during the production of soybean protein isolate from low-temperature defatted soybean meal, which contains proteins, oligosaccharides, etc. substance. Protein content 0.4-0.6%; water-soluble sugar 0.6-0.8%; suspended matter 0.7%; pH=4.4-4.8; chemical oxygen demand COD: 18000-20000mg / L; biochemical oxygen demand BOD: 8000-9000mg / L. At present, production enterprises generally use traditional pollution control processes such as anaerobic and oxygen consumption to treat soybean whey wastewater and then discharge it. The main problem is: [0003] 1. Active i...

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Problems solved by technology

[0003] 1. Active ingredients such as protein and oligosaccharides in soybean whey wastewater are discharged with water, wasting resources;

[0004] 2. Water resources are not recycled;

[0005] 3. The investment in wastewater treatment facilities is large, and the operation and management costs are high;

[0006] 4. The treated water is not easy to discharge in a stable manner

[0008] 1. The organic membrane used in the scheme is not resistant to acid and alkali due to the limitation of the material, and the working temperature cannot exceed 45°C, which affects the working efficiency of the membrane;

[0009] 2. During ultrafiltration, the pH value is 2 to 4, which is strongly acidic, which seriously affects the service life of the ultrafiltration membrane selected in the scheme, and prevents the protein in soybean whey from being completely precipitated, resulting in insufficient purity of oligosaccharides and protein recovery. incomplete;

[0010] 3. The scheme does not involve advanced treatment and reuse of water

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