Optimization of Process Conditions of Extracting Soybean Isoflavones from Fermented Soybean Meal

This paper aims to optimize the extraction conditions of isoflavones from fermented soybean.According to the solo factors test,it is ascertained that the extraction technological conditions of isoflavones from fermented soybean residue was the proportion of ethanol 60 %,the solid-liquid ratio 200 g/L,the room temperature,the total time 60 min and extraction twice.The gross product of isoflavones was 2 855.485 μg/g with this understanding.