黄豆酱油渣油脂和膳食纤维的制备研究

黄豆酱油渣是传统酱油酿造后所产生的废渣，富含大豆油脂和膳食纤维。通过正交试验设计研究提取油脂和膳食纤维的条件。提取油脂最佳工艺：料液比（正己烷量∶酱油渣量）2.5∶1，提取时间90min，提取温度60℃，油脂的提取率为44.1%；脱脂酱油渣膳食纤维最佳提取工艺：脱脂酱油渣经酸处理，并水洗至中性后，按料液比10∶1加入浓度4%的NaOH溶液，提取温度60℃，提取时间60min，膳食纤维的提取率为27.0%。对提取产品进行分析，粗油脂颜色较深，过氧化值为2.26mmol/kg，酸价为51.51mg KOH/g；黄豆酱油渣的膳食纤维呈米白色，其溶胀性和持水力分别为3.20mL/g和4.53g/g。

Oil and dietary fiber preparation with traditional Chinese-type soy sauce residue

Soy sauce residue is the by-product in the process of traditional Chinese-type soy sauce production, which is rich in oil and dietary fiber. The comprehensive extraction technology of oil and insoluble dietary fiber was studied by orthogonal experiment design in this paper. The optimum parameters of extracting oil obtained were as follows： solid-liquid ratio （n-hexane：soy sauce redidue） 2.5：1, extraction time 90 min, extraction temperature 60℃. Under these conditions, the optimal extraction rate of oil was 44.1%. After that, the soy sauce defatted residue was treated by acid and alkali successively. The optimum parameters of extracting insoluble dietary fiber obtained were as follows： solid-liquid ratio 1：10, NaOH concentration 4%, extraction temperature 60℃, extraction time 60rain. Under these conditions, the optimal extracting rate of insoluble dietary fiber was 27.0%. Through further analysis of the extraction products, the oil was darker in color, which peroxide value and acid value were 2.26mmol/kg and 51.51 mg KOH/g, respectively. And the insoluble dietary fiber was white, which expansibility and water retention capability were 3.20ml/g and 4.53g/g, respectively.