Method for reducing purine content of soybean milk

A soymilk purine and purine-reducing technology, which is applied in food electrical treatment, food hydrolysis, protein food components, etc., can solve the problems of limited removal efficiency and change of soymilk taste, and achieve good removal effect, small nutritional loss and high feasibility Effect

Active Publication Date: 2018-05-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the purines that can be removed by physical methods are free purines, and the removal efficiency of large molecular weight bound purines, such as nucleic acid substances, is limited, and the addition of salts can easily cause changes in the taste of soy milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] First, make depurinated soybeans. According to the mass volume ratio of 1:5, soybeans are added to a calcium chloride aqueous solution with a concentration of 3% for stirring and soaking; wherein the soaking temperature is 50° C., and the soaking time is 2 hours; the soaked soybeans are washed to remove the calcium chloride on the surface, Put it into a high-voltage electric field pulse generator, process it with a pulse electric field of 15kv / cm, pulse number 20 times, and pulse width 4μs, and obtain a purine-reduced soybean product after cleaning.

[0022] Then, put the above-mentioned soybeans into a blender at a soybean-to-water ratio of 1:6, stir at a low speed for 1 minute, add an appropriate amount of defoamer, stir at a medium speed for 1 minute, and pass through a colloid mill for 3 times to make soybean milk.

[0023] Finally, exonuclease was added to the above soybean milk, and the enzymolysis was carried out according to the following conditions: the amount ...

Embodiment 2

[0025] First, make depurinated soybeans. According to the mass volume ratio of 1:10, the soybeans are added to the calcium chloride aqueous solution with a concentration of 1% for stirring and soaking; wherein the soaking temperature is 70°C, and the soaking time is 4h; the soaked soybeans are washed to remove the calcium chloride on the surface, Put it into a high-voltage electric field pulse generator, process it with a pulse electric field of 30kv / cm, pulse number 25 times, and pulse width 6μs, and obtain a purine-reduced soybean product after cleaning.

[0026] Then, put the above-mentioned soybeans into a blender at a soybean-to-water ratio of 1:6, stir at a low speed for 1 minute, add an appropriate amount of defoamer, stir at a medium speed for 1 minute, and pass through a colloid mill for 3 times to make soybean milk.

[0027] Finally, exonuclease was added to the above soybean milk, and the enzymolysis was carried out according to the following conditions: the amount ...

Embodiment 3

[0029] First, make depurinated soybeans. According to the mass volume ratio of 1:10, soybeans are added to a calcium chloride aqueous solution with a concentration of 1% for stirring and soaking; wherein the soaking temperature is 60° C., and the soaking time is 3 hours; the soaked soybeans are washed to remove the calcium chloride on the surface, Put it into a high-voltage electric field pulse generator, process it with a pulse electric field of 30kv / cm, pulse number 15 times, and pulse width 6μs, and obtain a purine-reduced soybean product after cleaning.

[0030] Then, put the above-mentioned soybeans into a blender at a soybean-to-water ratio of 1:6, stir at a low speed for 1 minute, add an appropriate amount of defoamer, stir at a medium speed for 1 minute, and pass through a colloid mill for 3 times to make soybean milk.

[0031] Finally, exonuclease was added to the above soybean milk, and enzymolysis was carried out according to the following conditions: the amount of ...

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PUM

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Abstract

The invention discloses a method for reducing purine content of soybean milk, and belongs to the technical field of food depurination. According to the soybean milk provided by the invention, soybeanswith purine content lowered are taken as a raw material, and macromolecular purine in a binding state is chosen to be hydrolyzed into small molecules according to different existence forms of the purine in soybeans, and then micromolecular purine is adsorbed and removed by an adsorbent. The method is high in feasibility and good in removal effect. The soybean milk disclosed by the invention is safe and non-toxic, high in purine removal rate, and low in nutrient loss, has no obvious change in mouth feel compared with common soybean milk, and can be used as a safe food for gout patients.

Description

technical field [0001] The invention relates to a method for reducing the purine content of soybean milk, which belongs to the technical field of food purine removal. Background technique [0002] Soy milk is a traditional drink loved by Chinese people, and it is also a nutritious plant drink. Because it is rich in vegetable protein, phospholipids, vitamins and minerals, it has long been the first choice for breakfast, and has been developed into a variety of soy milk drinks, such as soy milk, red date soy milk, black sesame soy milk and so on. The traditional method of soy milk is: soak soybeans in water for 10-12 hours, boil the water, grind the pulp, filter the residue with gauze to obtain the finished soy milk. Although soy milk is rich in nutrition and unique in taste, the soy milk processed by the existing method still retains a relatively high purine content, which is not suitable for gout patients to eat. In order to improve the quality of life of gout patients, ho...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103A23L11/65A23L11/33A23J3/34A23V2002/00A23V2300/02A23V2300/12A23V2300/28A23J3/346
Inventor 钱和成玉良李越佳
Owner JIANGNAN UNIV
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