CN101627815A - Debittered soybean sirup and preparation method and application thereof - Google Patents
Debittered soybean sirup and preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses a method for preparing a debittered soybean sirup, which comprises the following steps: performing acid deposition by adding an acid for mixing so that the pH is between 3.5 and 5.0, preferably between 3.8 and 4.3; performing flocculation by adding a flocculating agent; and performing separation by separating solid matters and the liquid part, and connecting the solid matters and the liquid respectively, wherein the liquid part is the debittered soybean sirup. The invention also discloses the debittered soybean sirup prepared by the method and application thereof.
Description
Technical field
The present invention relates to soybean processing, relate in particular to a kind of Debittered soybean sirup and its production and use.
Background technology
Soy molasses is a byproduct of producing FSPC, soy molasses contains soyabean oligosaccharides, isoflavones, soybean active compositions such as soyasaponins, sugar part of soy molasses comprises compound sugar (stachyose and raffinose), disaccharides (sucrose) and a spot of monose (being mainly glucose).Because soy molasses contains a large amount of carbohydrate, very easily fermentation is rotten.Can cause the serious environmental burden as effective utilization.And soy molasses outward appearance muddiness, complicated component, impurity is many, and strong bitter taste is arranged, and can not directly apply in food and the beverage.
Soy molasses is mainly used in the additive of animal feed and extracts soyabean oligosaccharides, the raw material of soybean active compositions such as isoflavones at present.As patent CN1069903C " method of isoflavones in the extraction soybean ", patent US 6706292 " Recovery of isoflavones from soy molasses " etc.
The technology of extracting purifying soybean oligosaccharide, isoflavones from soy molasses that above-mentioned patent relates to can obtain purer product, but because the processing step complexity, the energy consumption height, and product cost is higher, and the achievement that obtains practical application at present in industry is seldom.The method of other separation soy molasses adopts the multistep precipitate and separate, ion exchange column separation etc., and its complex process, cost is higher.Soy molasses is owing to there is strong bitter taste, and attractant is poor, and is lower as the animal feed product added value.
In the soy molasses bitter taste is contributed the bigger multiple bitter substance that has, as isoflavones, bitter peptides, saponin etc., these materials are the soybean active material, need to keep as far as possible.The debitterizing method of general destruction bitter substance composition is inapplicable.The debitterizing method that is suitable for has resin adsorption, enzymolysis, methods such as solvent method at present.Resin adsorption method, solvent method solvent residual amount height generally are not suitable for the food aspect.And the enzyme preparation cost is higher in the enzymatic isolation method, and these two kinds of method effects are single, and is not obvious and little to the solution clarifying effect to the de-bittering effect that contains multiple class bitter substance.
Therefore, this area presses for the method that the soy molasses debitterize that a kind of cost is low, solvent residual amount is few, de-bittering effect is good is provided.
Summary of the invention
The present invention aims to provide a kind of preparation method of Debittered soybean sirup.
Another object of the present invention provides a kind of Debittered soybean sirup.
A further object of the present invention provides a kind of purposes of Debittered soybean sirup.
In a first aspect of the present invention, a kind of preparation method of Debittered soybean sirup is provided, described method comprises step:
Acid is heavy: add the acid mixing and make pH3.5-5.0; Preferred pH3.8-4.3;
Flocculation: add the flocculant flocculation;
Separate: progressively or once partly separate with liquid through the heavy solid matter that forms with flocculation step of acid described, collect solid matter and liquid respectively, liquid partly is the soy molasses behind the debitterize.
In another preference, described method comprises step:
(a) fresh soyabean molasses and acid mixing make pH3.5-5.0; Preferred pH3.8-4.3;
(b) add chitosan solution, stir the back less than 35 ℃ of sedimentations more than 30 minutes; With
(c) centrifugal, filtration or film separation obtain Debittered soybean sirup;
Or
(a ') fresh soyabean molasses and acid mix makes pH3.5-5.0; Preferred pH3.8-4.3;
(b ') is centrifugal, and filtration or film separation obtain clear liquid; With
(c ') adds chitosan solution in the clear liquid that step (b ') obtains, stir the back and, filtering and obtaining Debittered soybean sirup more than 30 minutes less than 35 ℃ of sedimentations;
Or
(a ") fresh soyabean molasses and chitosan solution mix, and stir the back less than 35 ℃ of sedimentations more than 30 minutes;
(b ") adds the acid mixing makes pH3.5-5.0; Preferred pH3.8-4.3; With
(c ") is centrifugal, and filtration or film separation obtain Debittered soybean sirup.
In another preference, described step (b), (c ') and (among a "), under vigorous stirring, add chitosan solution; The content of solid chitosan is 0.3-5w/v% in the described chitosan solution; Preferred 0.4-2.0w/v%.
In another preference, described acid is selected from one or more in hydrochloric acid, sulfuric acid, acetic acid, nitric acid, phosphoric acid or the citric acid.
In another preference, described acid is selected from hydrochloric acid or glacial acetic acid.
In another preference, described method also is included in and adds the step that left standstill behind the acid for adjusting pH 5-20 minute.
In another preference, described step (c), (b '), (c ') and (can also obtain float material and/or deposit among the c "), with described come-up material and/or deposit vacuum drying 1-4 hour.
In a second aspect of the present invention, a kind of Debittered soybean sirup is provided, described Debittered soybean sirup is to prepare as above-mentioned preparation method provided by the invention.
In another preference, per 100 milliliters of described Debittered soybean sirups that the preparation method who provides with foregoing invention prepares contain albumen 0.5-2g, isoflavones 0.15-0.60g, total reducing sugar 5-12g.
In a third aspect of the present invention, a kind of purposes as above-mentioned Debittered soybean sirup provided by the invention is provided, described purposes comprises as food additives or uses in food.
In view of the above, the invention provides the method for the soy molasses debitterize that a kind of cost is low, solvent residual amount is few, de-bittering effect is good, and the Debittered soybean sirup that obtains of method thus.
Description of drawings
Fig. 1 has shown the volume distributed median situation of supernatant, clear liquid and deposit among the embodiment 1.
Fig. 2 has shown the flow chart of Debittered soybean sirup preparation method's provided by the invention technology 1.
Fig. 3 has shown the flow chart of Debittered soybean sirup preparation method's provided by the invention technology 2.
The specific embodiment
The inventor is through extensively and profoundly research, found that heavy method of a kind of acid and bio-flocculation process are in conjunction with the method for preparing Debittered soybean sirup, the bitter taste of soy molasses is dropped to below the sense organ threshold value, wherein use the sour method of sinking to make bitter substance such as albumen and isoflavones precipitation in the fresh soyabean molasses, the charge structure that destroys colloid in the molasses by bio-flocculation process makes albumen and other impurity form the effect that larger particles reaches quick separation of solid-liquid and settled solution.
Definition
As used herein, term " fresh soyabean molasses ", " soy molasses ", " molasses (molasses) " and " molasses stoste " can exchange use, be meant that all soybean or soy meal through alcoholic extract, refining, the concentrated pure natural extract of soybean that forms, wherein contain protein (as soybean whey protein), carbohydrate (as sucrose and monose), soyabean oligosaccharides (as stachyose and raffinose), alkaloid (as isoflavones and saponin), total lipid and phosphatide, ash content (mainly being P3+, Ca2+, Mg2+, K+, Fe2+) and solid content; Thickness, bitter is pale brown look.
The present invention uses the fresh soyabean molasses to be the feedstock production Debittered soybean sirup, preferably uses the fresh soyabean diluted molasses, promptly refers to the byproduct that obtains behind the alcohol soluble substance precipitation of pure method production FSPC.Its solid matter percentage composition is usually at 30-40w/w%.
As used herein, term " Debittered soybean sirup ", " debitterize clear liquid ", " debitterize molasses " and " the oligomeric syrup of debitterize " can exchange use, all be meant by method provided by the invention, with the fresh soyabean molasses is that raw material is heavy through acid, centrifugal, flocculation, steps such as filtration remove the bitter taste material, and the crude protein content that obtains is not less than 4.0w/w%, and isoflavone content is not less than 0.7w/w%, and total sugar content is not less than the syrup of the clear that removes the 30%-50% bitter taste of 35w/w%.
As used herein, " albumen " and " crude protein " can exchange use, and the protein that all is meant in the soy molasses to be contained comprises soybean whey protein.
As used herein, " soybean active material ", " soybean active composition " and " active component " can exchange use, all be meant the mixture that comes from soybean that contains soybean protein, isoflavones, saponin, carbohydrate etc., gross weight with this mixture is a benchmark, wherein the content of soybean protein is 1.5-5w/w%, the content of isoflavones is 0.5-5.5w/w%, and the content of carbohydrate is 3.0-8.0w/w%.Described mixture is meant that mainly fresh soyabean molasses resulting supernatant or sediment after obtaining Debittered soybean sirup through method of the present invention are solid matter.
Shitosan (Chitosan) uses molecular weight at the shitosan below 50,000, can buy by commercial use, originates from the emerging one-tenth biological factory in Henan as buying.Following examples together.
The preparation method
A kind of preparation method of Debittered soybean sirup is characterized in that, described method comprises step:
Acid is heavy: add the acid mixing and make pH3.5-5.0; Preferred pH3.8-4.3;
Flocculation: add the flocculant flocculation;
Separate: progressively or once partly separate with liquid through the heavy solid matter that forms with flocculation step of acid described, collect solid matter and liquid respectively, liquid partly is the soy molasses behind the debitterize.
Preferably, the preparation method of Debittered soybean sirup provided by the invention may further comprise the steps:
(a) fresh soyabean molasses and acid mixing make pH3.5-5.0; Preferred pH3.8-4.3;
(b) add chitosan solution, stir the back less than 35 ℃, preferred 15-30 ℃; More preferably, 15-25 ℃ of sedimentation be more than 30 minutes, preferred sedimentation 30-60 minute; More preferably 30-40 minute; With
(c) per minute 2000-8000 changes (preferred per minute 3000-6000 changes) centrifugal 5-20 minute (preferred 7-15 minute), obtains Debittered soybean sirup.
The deposit that centrifugal back is produced can further obtain being rich in the soybean active material by vacuum dehydrating at lower temperature, as the solid product of isoflavones, soybean protein, saponin etc.
In a preference of the present invention, described preparation method can be shown in Fig. 2 flow process.
The preparation method of Debittered soybean sirup provided by the invention also can may further comprise the steps:
(a ') fresh soyabean molasses and acid mix makes pH3.5-5.0; Preferred pH3.8-4.3;
(b ') per minute 2000-8000 (preferred per minute 3000-6000 changes) centrifugal 5-20 minute (preferred 7-15 minute) obtains clear liquid; With
(c ') adds chitosan solution in the clear liquid that step (b ') obtains, stir the back less than 35 ℃ (preferred 15-30 ℃; More preferably 15-25 ℃) sedimentation more than 30 minutes (sedimentation 30-60 minute; More preferably 30-40 minute), filtration or film separation obtain Debittered soybean sirup.
In the step (b '), when obtaining clear liquid, can also obtain deposit 1, in the step (c '), when obtaining Debittered soybean sirup, filtration can also obtain deposit 2, these deposits can further obtain the soybean active material by vacuum dehydrating at lower temperature, as isoflavones, soybean protein, saponin etc.
In a preference of the present invention, described preparation method can be shown in Fig. 3 flow process.
The preparation method of Debittered soybean sirup provided by the invention also can at room temperature add the fresh soyabean molasses earlier chitosan solution regulator solution acidity value again, leaves standstill the centrifugal or isolated by filtration in back.Can may further comprise the steps:
(a ") fresh soyabean molasses and chitosan solution mix, and stir the back less than 35 ℃ (preferred 15-30 ℃; More preferably 15-25 ℃) sedimentation 30-60 minute; (more preferably 30-40 minute);
(b ") adds the acid mixing makes pH3.5-5.0; Preferred pH3.8-4.3; With
(c ") per minute 2000-8000 changes (preferred per minute 3000-6000 changes) centrifugal 5-20 minute (preferred 7-15 minute), obtains Debittered soybean sirup.
It is to utilize near soybean protein principle of sedimentation isoelectric point to make bitter substance such as albumen and isoflavones precipitation in the molasses that the present invention uses the purpose of the heavy method of acid.Flocculation mechanism is the cohesion and the two kinds of mechanisms of flocculating.Coacervation process is the process that colloidal solid takes off surely and form tiny agglomerate; And flocculation process is formed floccule body generates the bigger flocculate of volume under flocculant " bridge joint " effect a process.Flocculation technique have can make solid particles in conjunction with agglomerating, easy sedimentation, filtration, centrifugal, improve characteristics such as Separation of Solid and Liquid speed and liquid clarification.Albumen and other impurity that the present invention uses the purpose of bio-flocculation process to be broken that the charge structure of colloid in the cyclohexanol honey makes form the effect that larger particles reaches quick separation of solid-liquid and settled solution, and flocculence often is applied in the water treatment.All the molasses bitter taste can not be dropped to below the sense organ threshold values but use heavy method of acid and flocculence separately, and the gained clear liquid is all muddy.
Handling soy molasses with the heavy method of independent use acid compares, this technology has been taked the mode that combines with the flocculant method, when having kept most of soybean active material, reached the effect of debitterize 30%-50%, and made debitterize clear liquid and other supernatants and solid precipitation fast hierarchical.The heavy purpose of handling molasses of general separate acid is for the solid precipitation of isoflavones of having collected enrichment, the objective of the invention is in order to remove the bitter taste of soy molasses, so optimum process condition of the present invention identifies that by sense organ the degree that bitter taste reduces determines.Combine with the flocculant method for to reach measure that above-mentioned debitterize purpose taked be that acid is heavy, from molasses, remove a certain amount of bitter substance, and by methods such as centrifugal, filtration, film separation with the enrichment isoflavones, the solid portion of low molecular protein etc. separates with supernatant.
The present invention is used for the molasses debitterize and produces the oligomeric syrup of debitterize, the fresh soyabean molasses of solids content 30%-40% are heavy through acid, centrifugal, flocculation, filter to wait and to remove the bitter taste material and obtain crude protein content and be not less than 4.0%, isoflavone content is not less than 1.7%, and total sugar content is not less than the syrup of 35% the clear that removes the 30%-50% bitter taste.The unit volume supernatant has removed about 20% solid matter, wherein unit volume supernatant albumen remove about 45%, isoflavones about 17%.
Soy molasses behind the debitterize can be used as the raw material that continues purifying soybean oligosaccharide, can be used as functional components and makes an addition in the food and drink.Soyabean oligosaccharides in the debitterize molasses has low in calories, and Hyposmolality reduces carious tooth harm, and effects such as propagation intestinal bifidobacteria are applied to can also delay in the bakery ageing of flour, prolong shelf life.Isoflavones in the debitterize molasses studies show that and can improve female incretion, is called as phytoestrogen.Molasses behind the debitterize are to food, and the influence of the local flavor of beverage is less, can also increase health care, is a kind of good compound additive.
The above-mentioned feature that the present invention mentions, or the feature that embodiment mentions can make up arbitrarily.All features that this case specification is disclosed can with any composition forms and usefulness, each feature that is disclosed in the specification can anyly provide the alternative characteristics of identical, impartial or similar purpose to replace.Therefore removing has special instruction, and the feature that is disclosed only is the general example of equalization or similar features.
Major advantage of the present invention is:
1, the preparation method of Debittered soybean sirup provided by the invention is easy and efficient;
2, the Debittered soybean sirup that obtains by method provided by the invention has removed the part bitter taste, and the outward appearance of muddiness is changed into as clear as crystal, reservation as much as possible simultaneously soyabean oligosaccharides isoreactivity composition;
3, the present invention utilizes simple process means that soy molasses has been removed bitter taste, lays a good foundation for soy molasses is applied to food and drink, has improved the added value of product of soy molasses.
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in and limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example is usually according to the normal condition or the condition of advising according to manufacturer.Unless otherwise indicated, otherwise all percentage and umber by weight.
Unless otherwise defined, employed all specialties are identical with the meaning that scientific words and one skilled in the art are familiar with in the literary composition.In addition, any method similar or impartial to described content and material all can be applicable in the inventive method.The usefulness that preferable implementation method described in the literary composition and material only present a demonstration.
Relevant sense organ is identified
For taking into full account various tastes in the molasses: sweet, salty, acid is to hardship, and the puckery experimental program that influences designs as follows:
By tasting quinine solution, select 6 experimenters to the bitter taste sensitivity after organoleptic test requires to train, carry out following detection.
Require:
1. please the molasses treatment fluid in the 1-3 beaker is carried out sensory evaluation, divide 5 grades of evaluations.Taste is dense more, and the dark more corresponding score value of color is high more, as the most bitter be 5, not bitter is 1; The most muddy is 5, and clear is 1.
2. the both sides of the edge of tongue are the sensitizing ranges of common tart flavour, and the root of the tongue is responsive for bitter taste, and the tip of the tongue is responsive for sweet taste and saline taste, but these are not absolute, should can determine by comprehensive trial test of tongue when the quality of sensory evaluation food.
3. behind the intact sample of every trial test, gargle with warm water earlier, carry out follow-up trial test again.
Embodiment 1
Preparation Debittered soybean sirup I
Get 1000 milliliters of solids contents 34.01%, the fresh soyabean diluted molasses (available from Goldensea Foodstuff Industries Co., Ltd.) of acidity value 5.7, hydrochloric acid with volume ratio dilution in 1: 1 is regulated pH to 4.0, leave standstill under vigorous stirring, to add after 10 minutes to convert and contain 0.8 gram shitosan (α-shitosan, molecular weight is less than 50,000, and the deacylated tRNA degree is greater than 85%.) chitosan solution of solid, sedimentation 30min under 25 degrees centigrade of room temperature conditions after 4000 rev/mins (centrifugal force 3300 * g) centrifugal 10 minutes (this centrifugal condition is the non-minimum requirements of actual experiment condition) obtains supernatant, debitterize clear liquid and solid precipitate three parts, with supernatant and deposit, at vacuum drying 2h below 70 degrees centigrade, get isoflavone content 2.86%, crude protein content 8.88%, the rich soybean active material of total sugar content 16.86%.The liquid part is as clear as crystal, and no bitter taste is Debittered soybean sirup I.
Embodiment 2
Preparation Debittered soybean sirup II
Get the fresh soyabean diluted molasses (available from Goldensea Foodstuff Industries Co., Ltd.) of 1000 milliliters of solids contents, 39.53% acidity value 5.5, hydrochloric acid with volume ratio dilution in 1: 1 is regulated pH to 4.0, leave standstill after 10 minutes with 4000 rev/mins that (centrifugal force 3300 * g) centrifugal 10 minutes (this centrifugal condition is the non-minimum requirements of actual experiment condition) obtains clear liquid and deposit two parts, with deposit 1 in vacuum drying below 70 degrees centigrade, get isoflavone content 5.49%, crude protein content 14.59%, total sugar content 13.82%, the rich soybean active material 1 of fiber content 3.54%.The clear liquid part adds the chitosan solution that conversion contains 0.8 gram shitosan solid under vigorous stirring, flocculation 40min is after simple 4 pull-up fat filtered through gauze can get solids content 31.19% crude protein content 4.89% isoflavone content 2.94% total sugar content 36.12% under 18 degrees centigrade of room temperature conditions, clear removes the molasses sample of bitter taste, be Debittered soybean sirup II, above data are all based on dry matter content.
Embodiment 3
Preparation Debittered soybean sirup III
Get the fresh soyabean diluted molasses (available from Goldensea Foodstuff Industries Co., Ltd.) of 1000 milliliters of solids contents, 39.53% acidity value 5.5, under vigorous stirring, add and convert the chitosan solution that contains 0.8 gram shitosan solid, behind sedimentation 60min under 20 degrees centigrade of room temperature conditions, regulate pH to 4.0 with the hydrochloric acid of volume ratio dilution in 1: 1, leave standstill 10 minutes through 4000 rev/mins of (centrifugal force 3300 * g) centrifugal 10 minutes (this centrifugal condition is the non-minimum requirements of actual experiment condition), obtain supernatant, debitterize clear liquid and solid precipitate three parts, clear liquid part debitterize and clarifying effect are better, i.e. Debittered soybean sirup III.
The shitosan that adds in the flocculation process can be 2-4 times of the amount among the foregoing description 1-3, or looks the requirement decision to the clarity of clear liquid.
Embodiment 4
The experimental data of the Debittered soybean sirup I that embodiment 1 makes
Former molasses physicochemical data sees Table 1
Debittered soybean sirup I physicochemical data sees Table 2
Rich soybean active material physicochemical data sees Table 3
Supernatant, intermediate layer clear liquid and solid matter distribute and see Fig. 1
Annotate: all data are all based on dry.
Table 1 molasses original liquid component
| Molasses quality g | Solid matter content % | Solid masses | Protein content % | Isoflavone content % | Total sugar content % | Other % |
| ??483.4 | ??39.53 | ??191.1 | ??6.07 | ??2.29 | ??32.38 | ??—— |
Table 2 intermediate layer clear liquid is a Debittered soybean sirup I composition
| Molasses quality g | Solid matter content % | Solid masses | Protein content % | Isoflavone content % | Total sugar content % | Other % |
| ??445.3 | ??31.19 | ??138.9 | ??4.0 | ??1.04 | ??35.0 | ??—— |
Table 3 supernatant and sediment composition
| Sample | Quality g | Solid matter content % | Solid masses | Protein content % | Isoflavone content % | Total sugar content % | Other % |
| Supernatant | ??52.7 | ??41.68 | ??22.0 | ??7.87 | ??2.34 | ??17.8 | ??—— |
| The lower sediment material | ??44.5 | ??43.92 | ??19.5 | ??10.02 | ??2.88 | ??15.8 | ??—— |
Can draw through acid after heavy and flocculation step is handled solid matter and albumen, isoflavones, the distribution situation of total reducing sugar from above result.
The former molasses of table 4 (being the molasses stostes) unit volume solid matter and the distribution of composition in Debittered soybean sirup I
| Solid matter | Crude protein | Isoflavones | Total reducing sugar |
| ??92.12％ | ??48.74％ | ??76.56％ | ??77.29％ |
The result shows that the processing step that the present invention taked has kept most of active component in the soy molasses when lowering bitter taste in clear liquid.
Supernatant, intermediate layer clear liquid and solid matter distribute and see Fig. 1.
Embodiment 5
Taste is measured
Sense organ authentication method according to above-mentioned records Debittered soybean sirup I, II and other sample and processing method corresponding lists such as table 5 that embodiment 1,2 makes, its sense organ qualification result and table 6.
Table 5 sample and processing method corresponding lists
| Sample number into spectrum | Processing method | Experimental raw | De-bittering effect is estimated (removal efficiency) |
| ??0# | Molasses stoste | ??—— | ??—— |
| ??1# | The embodiment of the invention 1 | Hydrochloric acid, shitosan | ??56.6％ |
| ??2# | The embodiment of the invention 2 | Hydrochloric acid, shitosan | ??43.4％ |
| ??3# | The flavor protease hydrolysis | Novi's trade wind flavor protease | ??13.4％ |
| ??4# | Use the heavy method of acid separately | Hydrochloric acid | ??20.0％ |
| ??5# | Use flocculence separately | Shitosan | ??33.4％ |
Table 6 sense organ qualification result
| Sample number into spectrum | Color is average | Sweet taste is average | Tart flavour is average | Bitter taste is average | Astringent taste is average |
| ??0# | ??5.00 | ??3.57 | ??5.00 | ??5.00 | ??5.00 |
| ??1# | ??1.00 | ??5.00 | ??4.67 | ??2.17 | ??3.83 |
| ??2# | ??2.50 | ??2.74 | ??4.50 | ??2.83 | ??4.17 |
| ??3# | ??3.50 | ??2.14 | ??4.17 | ??4.33 | ??4.67 |
| ??4# | ??4.50 | ??2.45 | ??4.50 | ??4.00 | ??3.25 |
| ??5# | ??4.50 | ??2.55 | ??4.67 | ??3.33 | ??3.00 |
Above empirical value is the average result of 5 experiments, and Debittered soybean sirup I that embodiment 1 and 2 makes and II clarifying effect are stable.
Embodiment 6
Preparation Debittered soybean sirup IV
Get 1000 milliliters of solids contents 34.01%, the fresh soyabean diluted molasses (available from Goldensea Foodstuff Industries Co., Ltd.) of acidity value 5.7, regulate pH to 4.2 with glacial acetic acid, leave standstill and under vigorous stirring, add the chitosan solution that conversion contains 0.8 gram shitosan solid after 10 minutes, (centrifugal force 3300 * g) obtained supernatant in centrifugal 20 minutes to sedimentation 30min under less than 35 degrees centigrade of room temperature conditions after 3000 rev/mins, debitterize clear liquid and solid precipitate three parts, with supernatant and deposit, at vacuum drying 2h below 70 degrees centigrade, get isoflavone content 3.18%, crude protein content 9.65%, the rich soybean active material of total sugar content 40.97%.The liquid part is as clear as crystal, and no bitter taste is Debittered soybean sirup IV.
Embodiment 7
Preparation Debittered soybean sirup V
Get the fresh soyabean diluted molasses (available from Goldensea Foodstuff Industries Co., Ltd.) of 1000 milliliters of solids contents, 39.53% acidity value 5.5, regulate pH to 4.3 with glacial acetic acid, leave standstill after 10 minutes with 6000 rev/mins that (centrifugal force 3300 * g) centrifugal 10 minutes (this centrifugal condition is the non-minimum requirements of actual experiment condition) obtains clear liquid and deposit two parts, with deposit 1 in vacuum drying below 70 degrees centigrade, isoflavone content 4.00%, rich soybean active material 1.The clear liquid part adds the chitosan solution that conversion contains 0.8 gram shitosan solid under vigorous stirring, under less than 35 degrees centigrade of room temperature conditions, flocculate 30min after simple 4 pull-up fat filtered through gauze can get solids content 30.05% crude protein content 2.33% isoflavone content 1.13% total sugar content 16.31%, clear removes the molasses sample of bitter taste, be Debittered soybean sirup V, above data are all based on dry matter content.
Use acetic acid to carry out the heavy then bitter taste removal efficiency of acid and can reach 56.6%.
Embodiment 8
Preparation Debittered soybean sirup VI
Get 1000 milliliters of solids contents 34.01%, the fresh soyabean diluted molasses (available from Goldensea Foodstuff Industries Co., Ltd.) of acidity value 5.7, hydrochloric acid with volume ratio dilution in 1: 1 is regulated pH to 3.5, leave standstill and under vigorous stirring, add the chitosan solution that conversion contains 0.8 gram shitosan solid after 10 minutes, (centrifugal force 3300 * g) obtained supernatant in centrifugal 40 minutes after 4000 rev/mins at 20 degrees centigrade of sedimentation 30min, debitterize clear liquid and solid precipitate three parts, with supernatant and deposit, at vacuum drying 2h below 70 degrees centigrade, get rich soybean active material.The liquid part, bitter taste reduces, and is Debittered soybean sirup VI, bitter taste removal efficiency 34.2%.
Embodiment 9
Preparation Debittered soybean sirup VII
Get 1000 milliliters of solids contents 34.01%, the fresh soyabean diluted molasses (available from Goldensea Foodstuff Industries Co., Ltd.) of acidity value 5.7, hydrochloric acid with volume ratio dilution in 1: 1 is regulated pH to 5.0, leave standstill and under vigorous stirring, add the chitosan solution that conversion contains 1.0 gram shitosan solids after 10 minutes, (centrifugal force 3300 * g) obtained supernatant in centrifugal 30 minutes after 4000 rev/mins at 25 degrees centigrade of sedimentation 30min, debitterize clear liquid and solid precipitate three parts, with supernatant and deposit, at vacuum drying 2h below 70 degrees centigrade, get rich soybean active material.Liquid part bitter taste reduces, and is Debittered soybean sirup VII, bitter taste removal efficiency 37.2%.
Embodiment 10
Preparation Debittered soybean sirup VIII
Get 1000 milliliters of solids contents 37.45%, the fresh soyabean diluted molasses (available from Goldensea Foodstuff Industries Co., Ltd.) of acidity value 5.7, hydrochloric acid with volume ratio dilution in 1: 1 is regulated pH to 3.8, leave standstill and under vigorous stirring, add the chitosan solution that conversion contains 0.4 gram shitosan solid after 10 minutes, (centrifugal force 3300 * g) obtained supernatant in centrifugal 20 minutes after 4000 rev/mins at 30 degrees centigrade of sedimentation 30min, debitterize clear liquid and solid precipitate three parts, with supernatant and deposit, at 60 degrees centigrade of vacuum drying 3h, get rich soybean active material.The liquid part, bitter taste reduces, and is Debittered soybean sirup VIII, bitter taste removal efficiency 30.0%.
Embodiment 11
Preparation Debittered soybean sirup IX
Get the fresh soyabean diluted molasses (available from Goldensea Foodstuff Industries Co., Ltd.) of 1000 milliliters of solids contents, 37.45% acidity value 5.5, with regulating pH to 4.0 with the hydrochloric acid of volume ratio dilution in 1: 1, leave standstill after 10 minutes with 4000 rev/mins that (centrifugal force 3300 * g) centrifugal 10 minutes (this centrifugal condition is the non-minimum requirements of actual experiment condition) obtains clear liquid and deposit two parts, deposit 1 in vacuum drying below 70 degrees centigrade, is got rich soybean active material 1.The clear liquid part adds the chitosan solution that conversion contains 1.6 gram shitosan solids under vigorous stirring, flocculation 2h is after simple 4 pull-up fat filtered through gauze can get the molasses sample that clear removes bitter taste under 15 degrees celsius, be Debittered soybean sirup IX, bitter taste removal efficiency 40.0%, clear liquid is partly clarified but viscosity increases, and the flocculation required time prolongs.
Embodiment 12
Preparation Debittered soybean sirup X
Get 1000 milliliters of solids contents 35.12%, the fresh soyabean diluted molasses (available from Goldensea Foodstuff Industries Co., Ltd.) of acidity value 5.6, hydrochloric acid with volume ratio dilution in 1: 1 is regulated pH to 3.5, leave standstill and under vigorous stirring, add the chitosan solution that conversion contains 0.8 gram shitosan solid after 10 minutes, sedimentation 30min under 35 degrees celsius after 4000 rev/mins (centrifugal force 3300 * g) centrifugal 40 minutes (this centrifugal condition is the non-minimum requirements of actual experiment condition) obtains supernatant, debitterize clear liquid and solid precipitate three parts, with supernatant and deposit, at vacuum drying 2h below 70 degrees centigrade, get rich soybean active material.The liquid part, bitter taste reduces, and is Debittered soybean sirup, bitter taste removal efficiency 25.0%.
Identify that through sense organ its bitter taste is not reduced to below the sense organ threshold value.From theory analysis as can be known, temperature macromolecule warm-up movement more is strong more, is unfavorable for flocculation more.
Other food-grade acids all can be used for the adjusting of molasses acidity value, and general strong acid such as sulfuric acid, phosphoric acid, citric acid etc. need the dilution back to use, and weak acid such as acetic acid can directly add, and should regulate acidity under vigorous stirring during operation, avoid local acidity excessive.Avoid using repeatedly soda acid to regulate acidity during operation, prevent to generate too much salt pair de-bittering effect and exert an influence.
Flocculant can also be other flocculants commonly used, as pectin etc.
Embodiment 13
Preparation Debittered soybean sirup XI
Get the fresh soyabean diluted molasses (available from Goldensea Foodstuff Industries Co., Ltd.) of 1000 milliliters of solids contents, 35.15% acidity value 5.6, with regulating pH to 4.0 with the hydrochloric acid of volume ratio dilution in 1: 1, leave standstill after 10 minutes with 4000 rev/mins that (centrifugal force 3300 * g) centrifugal 10 minutes (this centrifugal condition is the non-minimum requirements of actual experiment condition) obtains clear liquid and deposit two parts, deposit 1 in vacuum drying below 70 degrees centigrade, is got rich soybean active material 1.The clear liquid part adds the pectin solution that conversion contains 0.3 gram pectin solid under vigorous stirring, after leaving standstill 30min at ambient temperature, negative pressure leaching can remove the molasses sample of part bitter taste under vacuum 0.06-0.08 condition, be Debittered soybean sirup XI, bitter taste removal efficiency 35.0%, clear liquid part viscosity increases.
The above only is preferred embodiment of the present invention, be not in order to limit essence technology contents scope of the present invention, essence technology contents of the present invention is broadly to be defined in the claim scope of application, any technology entity or method that other people finish, if it is defined identical with the claim scope of application, also or a kind of change of equivalence, all will be regarded as being covered by among this claim scope.
Claims (10)
1. the preparation method of a Debittered soybean sirup is characterized in that, described method comprises step:
Acid is heavy: add the acid mixing and make pH3.5-5.0; Preferred pH3.8-4.3;
Flocculation: add the flocculant flocculation;
Separate: progressively or once partly separate with liquid through the heavy solid matter that forms with flocculation step of acid described, collect solid matter and liquid respectively, liquid partly is the soy molasses behind the debitterize.
2. the preparation method of a kind of Debittered soybean sirup as claimed in claim 1 is characterized in that, described method comprises step:
(a) fresh soyabean molasses and acid mixing make pH3.5-5.0; Preferred pH3.8-4.3;
(b) add chitosan solution, stir the back less than 35 ℃ of sedimentations more than 30 minutes; With
(c) centrifugal, filtration or film separation obtain Debittered soybean sirup;
Or
(a ') fresh soyabean molasses and acid mix makes pH3.5-5.0; Preferred pH3.8-4.3;
(b ') is centrifugal, and filtration or film separation obtain clear liquid; With
(c ') adds chitosan solution in the clear liquid that step (b ') obtains, stir the back and, filtering and obtaining Debittered soybean sirup more than 30 minutes less than 35 ℃ of sedimentations;
Or
(a ") fresh soyabean molasses and chitosan solution mix, and stir the back less than 35 ℃ of sedimentations more than 30 minutes;
(b ") adds the acid mixing makes pH3.5-5.0; Preferred pH3.8-4.3; With
(c ") is centrifugal, and filtration or film separation obtain Debittered soybean sirup.
3. preparation method as claimed in claim 2 is characterized in that, described step (b), (c ') and (among a "), add chitosan solution under vigorous stirring; The content of solid chitosan is 0.3-5w/v% in the described chitosan solution; Preferred 0.4-2.0w/v%.
4. preparation method as claimed in claim 1 or 2 is characterized in that described acid is selected from one or more in hydrochloric acid, sulfuric acid, acetic acid, nitric acid, phosphoric acid or the citric acid.
5. preparation method as claimed in claim 1 or 2 is characterized in that described acid is selected from hydrochloric acid or glacial acetic acid.
6. preparation method as claimed in claim 1 or 2 is characterized in that, described method also is included in and adds the step that left standstill behind the acid for adjusting pH 5-20 minute.
7. preparation method as claimed in claim 2 is characterized in that, described step (c), (b '), (c ') and (can also obtain float material and/or deposit among the c "), with described come-up material and/or deposit vacuum drying 1-4 hour.
8. a Debittered soybean sirup is characterized in that, described Debittered soybean sirup is to prepare as the arbitrary described preparation method of claim 1-7.
9. Debittered soybean sirup as claimed in claim 8 is characterized in that, per 100 milliliters of described Debittered soybean sirups contain albumen 0.5-2g, isoflavones 0.15-0.60g, total reducing sugar 5-12g.
10. the purposes of Debittered soybean sirup as claimed in claim 8 or 9 is characterized in that, described purposes comprises as food additives or in Application in Food.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472980A (en) * | 2014-10-09 | 2015-04-01 | 汤兴华 | Lung-clearing honey with rice fragrance and preparing method thereof |
| CN107981044A (en) * | 2017-12-13 | 2018-05-04 | 临沧宏胜生物科技开发有限公司 | Feed/food additives made of one kind molasses and/or blackstrap |
| CN108203445A (en) * | 2017-11-20 | 2018-06-26 | 荆门市德爱生物工程股份有限公司 | A kind of method using soy molasses production soybean lecithin |
-
2008
- 2008-07-17 CN CN200810040669A patent/CN101627815A/en active Pending
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| 方伟辉: "大豆糖蜜分离及低聚糖成分生物净化的研究", 《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》 * |
| 曹竑: "《食品添加剂》", 31 July 2004, 甘肃民族出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472980A (en) * | 2014-10-09 | 2015-04-01 | 汤兴华 | Lung-clearing honey with rice fragrance and preparing method thereof |
| CN108203445A (en) * | 2017-11-20 | 2018-06-26 | 荆门市德爱生物工程股份有限公司 | A kind of method using soy molasses production soybean lecithin |
| CN108203445B (en) * | 2017-11-20 | 2019-10-18 | 荆门市德爱生物工程股份有限公司 | A method of soybean lecithin is produced using soy molasses |
| CN107981044A (en) * | 2017-12-13 | 2018-05-04 | 临沧宏胜生物科技开发有限公司 | Feed/food additives made of one kind molasses and/or blackstrap |
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