Producing isoflavones using soybean meal
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Soy isoflavones are also metabolic products formed during the growth of soybeans. It has been found that soy isoflavones possess anti-tumor, antioxidant, and anti-hemolytic properties; they can help prevent and treat diseases such as cardiovascular diseases, osteoporosis, and menopausal syndrome. Additionally, they enhance the body’s immune function. Currently, the important physiological functions of soy isoflavones and their broad application prospects are attracting widespread international attention, and the development of soy isoflavone-based products has become a key area of investment for soy processing companies around the world. Soy isoflavones have now become an important additive in functional health foods in countries such as Europe, the United States, and Japan, with strong market demand. Therefore, it is suitable for existing soybean processing plants, oil mills, and soybean meal factories to produce this product. Process flow: The state-of-the-art flocculation fermentation technology is employed. Soybean meal treatment – concentration – soybean molasses solution – ultrafiltration – filtered fraction – chromatographic separation – washing – elution with mobile phase – purification – stepwise crystallization of the final product – centrifugation, purification. Investment scale and economic benefits: With a daily processing capacity of 20 tons of soybean meal, an investment of 5 million yuan is required. This setup can produce around 40 kilograms of soy isoflavones with a concentration of 40%. The current market price is 1,200–1,500 yuan per kilogram, resulting in a daily output value of around 48,000–60,000 yuan. Annual output value (based on 300 tons) is 14.4 million to 18 million yuan. The direct cost per kilogram is no more than 500 yuan, while the profit and tax per kilogram range from 700 to 1000 yuan; the annual profit and tax amount is ； 8.4 million to 12 million yuan. The factory building covers 300 square meters, with 30 employees. The construction period is 3–5 months.
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The price difference is too large; producing isoflavones will definitely result in losses. The amount of saponins in the by-products is so high that no one wants them, and oligosaccharides are not valuable either. It’s almost impossible to make a profit by relying on isoflavones. Moreover, the highest price for isoflavones is only 1200 per kilogram, and it requires a lot of ethanol as well as water and electricity. I don’t know if the original poster has done this before?
What methods do current manufacturers of soy isoflavones use for production?
Extracted with edible alcohol, 1. resin elution, 2. biological flocculation
Soy isoflavones are present in high concentrations in the navel of soybeans. In the comprehensive processing of soybeans to produce soy protein isolate, the pretreatment process can separate the bean hilum.