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Salting-out and adsorption processing method for low-purine soybean milk

A processing method and soybean milk technology, which is applied in the direction of milk substitutes, dairy products, food preparation, etc., can solve the problems that the purine content cannot be reduced or reduced, and achieve the effects of enriching nutrition, reducing purine content, and low purine content

Inactive Publication Date: 2015-07-29
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from this that the existing soy milk and soy product production technology cannot achieve the goal of reducing or reducing purine content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A kind of processing method of salting-out-adsorption low-purine soybean milk of the present invention comprises the following steps:

[0013] a. Preparation of soymilk: produce soymilk according to the traditional process, soybean:water is 1kg:15L, soak for 10-12h, and grind.

[0014] b. Salting-out-adsorption treatment: Add 4.0g of food-grade calcium chloride to every 100mL of soybean milk, then add 2.0mg of activated carbon, adjust the pH to 6.0-6.8, and let it stand at a constant temperature of 60-65°C for 60-70min. Low-purine soymilk is available.

Embodiment 2

[0016] A kind of processing method of salting-out-adsorption low-purine soybean milk of the present invention comprises the following steps:

[0017] a. Preparation of soymilk: produce soymilk according to the traditional process, soybean:water is 2kg:30L, soak for 10-12h, and grind.

[0018] b. Salting-out-adsorption treatment: Add 4.0g of food-grade calcium chloride to every 100mL of soybean milk, then add 2.0mg of activated carbon, adjust the pH to 6.0-6.8, and let it stand at a constant temperature of 60-65°C for 60-70min. Low-purine soymilk is available.

Embodiment 3

[0020] A kind of processing method of salting-out-adsorption low-purine soybean milk of the present invention comprises the following steps:

[0021] a. Prepare soy milk: make soy milk according to the traditional process, soybean: water is 1.5kg: 20L, soak for 10-12h, and grind.

[0022] b. Salting-out-adsorption treatment: Add 4.0g of food-grade calcium chloride to every 100mL of soybean milk, then add 2.0mg of activated carbon, adjust the pH to 6.0-6.8, and let it stand at a constant temperature of 60-65°C for 60-70min. Low-purine soymilk is available.

[0023] After testing, the above-mentioned embodiments can effectively remove purine substances in soybean milk (65%-70% of purine substances in soybean milk can be removed), so that patients with gout and its complications can also eat soybean products normally.

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Abstract

The invention discloses a salting-out and adsorption processing method for low-purine soybean milk. The method comprises the following steps: manufacturing soybean milk according to the traditional process; adding 4.0-5.0 g of food-grade calcium salt into each 100 mL of the soybean milk; then adding 2.0-5.0 mg of activated carbon; regulating the pH value to be 6.0-6.8; carrying out still standing for 60-70 minutes at a constant temperature ranging from 60 DEG C to 65 DEG C; centrifuging, so as to obtain the low-purine soybean milk. According to the salting-out and adsorption processing method disclosed by the invention, the soybean milk is processed by salting-out and adsorption, so that the purine and the like can be removed from the soybean milk effectively, the bean products can be eaten by patients with gout diseases and complications thereof, and the reference on the healthy diet is provided for the public; through detection, the salting-out and adsorption processing method can be used for removing 65-70% of the purine substances from the soybean milk.

Description

technical field [0001] The invention relates to a method for processing low-purine soybean milk by adopting a salting-out-adsorption method, and belongs to the technical field of soybean product processing. Background technique [0002] Soymilk is a traditional drink in my country. It is rich in plant protein, phospholipids, B vitamins, niacin and rich in minerals such as iron and calcium. It is a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and America reputation. Long-term consumption of soy milk has ideal effects on the prevention and treatment of diseases such as hyperlipidemia, hypertension, arteriosclerosis, and diabetes. At the same time, it can also prevent senile dementia, asthma, stroke and delay aging. However, soy milk contains a certain amount of purine substances. Purine oxidation in the human body will turn into uric acid, and excessive uric acid will cause gout. Therefore, gout patients, diabetic patients and pati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L1/015A23L5/20A23L11/65
Inventor 王明力李慧慧赵婕汤翠
Owner GUIZHOU UNIV
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