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CN-118000378-B - Bacteriostatic agent prepared from soy sauce residues as raw material, and preparation method and application thereof

CN118000378BCN 118000378 BCN118000378 BCN 118000378BCN-118000378-B

Abstract

The invention discloses a method for preparing a bacteriostatic agent by taking soy sauce residues as a raw material, which comprises the following steps of (1) soaking the soy sauce residues in ethanol solution, prefiltering, desalting filtrate by nanofiltration equipment, rotationally steaming the desalted nanofiltration solution to remove ethanol to obtain a salt-free crude extract, (2) carrying out degreasing treatment on the salt-free crude extract in the step (1) by petroleum ether, centrifuging to collect a raffinate phase, (3) extracting the raffinate phase in the step (2) by sequentially using equal volume chloroform and ethyl acetate, collecting an ethyl acetate extract phase, removing the ethyl acetate by adopting a rotationally steaming method, dissolving the residue by using sterile water, and then filtering by using a microporous membrane to obtain the bacteriostatic agent. The method has low cost of raw materials, and the prepared antibacterial agent has remarkable antibacterial effect. The invention also discloses a bacteriostatic agent prepared by the method and application of the bacteriostatic agent in flavoring preservation.

Inventors

  • HU YUANSHU
  • ZHAO YING
  • YANG MINGCHEN
  • HU FENG
  • Yin Henan
  • YAN RIAN
  • CHEN YONGSHENG
  • HU HUIXIANG
  • YOU XING

Assignees

  • 广东厨邦食品有限公司

Dates

Publication Date
20260512
Application Date
20240102

Claims (8)

  1. 1. The method for preparing the bacteriostat by taking soy sauce residues as raw materials is characterized by comprising the following steps of: (1) Soaking soy sauce residues in ethanol solution, pre-filtering, desalting the filtrate with nanofiltration equipment, and rotary evaporating the desalted nanofiltration solution to remove ethanol to obtain a salt-free crude extract; (2) Degreasing the salt-free crude extract in the step (1) by using petroleum ether, and centrifuging to collect a raffinate phase; (3) Sequentially extracting the raffinate phase in the step (2) by using equal volume chloroform and ethyl acetate, collecting an ethyl acetate extract phase, removing ethyl acetate by adopting a rotary steaming method, dissolving residues by using sterile water, and filtering by using a microporous membrane to obtain a bacteriostatic agent; the water content of the soy sauce residues in the step (1) is 45-55%, the consumption relation of the soy sauce residues and the ethanol solution is 1 g:5-8 mL, and the volume percentage content of ethanol in the ethanol solution is 80% -95%; When the nanofiltration equipment is used for desalting in the step (1), nanofiltration membranes with the molecular weight of 300 Da are adopted for filtering, the pressure during filtering is 0.2MPa, the temperature is 25 ℃, and the flow rate of the inlet and outlet liquid is 10L/h.
  2. 2. The method for preparing the bacteriostat by using soy sauce residues as a raw material, which is characterized in that the decompression pressure in the step (1) and the step (3) in the rotary evaporation process is 0.08MPa, and the temperature is 40-50 ℃.
  3. 3. The method for preparing the bacteriostat by using soy sauce residues as a raw material according to claim 1, wherein petroleum ether is used for degreasing the salt-free crude extract in the step (1) for 4-6 times in the step (2).
  4. 4. The method for preparing the bacteriostat by using soy sauce residues as a raw material according to claim 1, wherein the rotating speed of a centrifugal machine in the step (2) is 6000-8000 r/min, and the centrifugation time is 6-10 min.
  5. 5. The method for preparing a bacteriostat by using soy sauce residues as a raw material according to claim 1, wherein in the step (3), a microporous membrane with a pore diameter of 0.22 μm is adopted for filtration.
  6. 6. A bacteriostatic agent for preserving seasoning, which is characterized by being prepared by the method of any one of claims 1-5.
  7. 7. The use of the bacteriostatic agent according to claim 6 for preserving flavors.
  8. 8. The application of claim 7, wherein the addition amount of the bacteriostat is 0.2-1% of the total mass of the seasoning.

Description

Bacteriostatic agent prepared from soy sauce residues as raw material, and preparation method and application thereof Technical Field The invention belongs to the technical field of bacteriostats, and particularly relates to a bacteriostats prepared from soy sauce residues as raw materials, and a preparation method and application thereof. Background The increasing consumer demand and awareness of the health benefits of soy foods has prompted the expansion of soy products in the food market. During the process of making soymilk, tofu or soy sauce, large amounts of okara byproducts are produced, and asian and non-asian countries with higher consumption of soybeans account for the majority of world soybean dreg yields (14 parts per million). In particular, in China, soy sauce residues are a major byproduct in the soy sauce manufacturing process, and about 0.67t of soy sauce residues are produced every 1t of soy sauce is produced. And the soy sauce residues are used as a substance with high added value, so how to effectively utilize the soy sauce residues is worth exploring. Solving the problem of waste of soy sauce residues is an important challenge facing the soy sauce processing industry, can improve the energy utilization rate, helps food enterprises to realize maximization of economic benefits and promotes sustainable development of society. The food preservative is added into the seasoning, so that the method is a simple, convenient, efficient and low-cost food preservative method. Along with the pursuit of green healthy life concepts and the intensive research of natural antibacterial substances, more and more plant active substances are found to have antibacterial efficacy, can be used as substitutes of traditional chemical antibacterial agents, and have great potential in green prevention and treatment of pathogenic microorganisms. The technology for realizing the high-valued utilization of the multiple components in the soy sauce residue is still a current research hot spot, and the design of a new product bacteriostatic agent which fully utilizes the active substances in the soy sauce residue and has high added value and good antibacterial property is a unique and drastic invention. Disclosure of Invention The invention aims to provide a method for preparing a bacteriostatic agent by taking soy sauce residues as raw materials, which has low raw material cost and remarkable bacteriostatic effect of the prepared bacteriostatic agent. The invention also aims to provide the bacteriostatic agent prepared by the method. A final object of the present invention is to provide the use of the above bacteriostat in the preservation of flavouring. The first aim of the invention can be achieved by the following technical scheme that the method for preparing the bacteriostat by taking soy sauce residues as raw materials comprises the following steps: (1) Soaking soy sauce residues in ethanol solution, pre-filtering, desalting the filtrate with nanofiltration equipment, and rotary evaporating the desalted nanofiltration solution to remove ethanol to obtain a salt-free crude extract; (2) Degreasing the salt-free crude extract in the step (1) by using petroleum ether, and centrifuging to collect a raffinate phase; (3) Sequentially extracting the raffinate phase in the step (2) by using equal volume chloroform and ethyl acetate, collecting an ethyl acetate extract phase, removing ethyl acetate by adopting a rotary steaming method, dissolving residues by using sterile water, and filtering by using a microporous membrane to obtain the bacteriostatic agent. The method for preparing the bacteriostat by using the soy sauce residues as the raw materials comprises the following steps: optionally, the water content of the soy sauce residue in the step (1) is 45-55%. Optionally, the soaking in the step (1) is performed at the temperature of 25-30 ℃ for 24-36 hours. Optionally, the relation between the soy sauce residues and the ethanol solution in the step (1) is 1 g:5-8 mL, wherein the ethanol content in the ethanol solution is 80-95% by volume. Optionally, step (1) is prefiltered with gauze. Optionally, when the nanofiltration equipment is used for desalting in the step (1), a nanofiltration membrane with a molecular weight of 300Da is used for filtering, the pressure during filtering is 0.2MPa, the temperature is 25 ℃, and the flow rate of the inlet and outlet liquid is 10L/h. Optionally, the pressure of the reduced pressure in the step (1) and the step (3) in the rotary evaporation is 0.08MPa, and the temperature is 40-50 ℃. Optionally, in the step (2), petroleum ether is used to perform degreasing treatment on the salt-free crude extract in the step (1) for 4-6 times, and more preferably for 6 times. Optionally, the rotation speed of the centrifugal machine in the step (2) is 6000-8000 r/min, and the centrifugation time is 6-10 min. Alternatively, a microporous membrane with a pore size of 0.22 μm is used for filtration i