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Low-purine soybean milk and preparation method thereof

A low-purine, soybean milk technology, applied in the field of food processing, can solve problems such as hyperuricemia, and achieve the effects of reducing purine content, enriching varieties, and improving added value

Pending Publication Date: 2020-12-01
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, soybeans are high-purine foods, and their purine content is as high as 180 mg / 100g. Soy products including soy milk are rich in purines. Purines are eventually metabolized into uric acid in the human body, causing hyperuricemia, which in turn causes gout and other diseases. complication

Method used

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  • Low-purine soybean milk and preparation method thereof

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Embodiment 1

[0017] see figure 1 , figure 1 It is a flow chart of this embodiment, and this embodiment provides a method for preparing low-purine soymilk, including the following steps:

[0018] Soybeans: 200kg non-transgenic soybeans are preferred, soaked in water according to the ratio of 1:10 material to liquid after peeling;

[0019] Refining: the soaked soybeans are refined and filtered to obtain a soymilk stock solution, and the purine content of the soymilk stock solution is 18mg / 100mL;

[0020] Boiling: Boil the soymilk stock solution until it boils for 10 minutes, and obtain cooked soymilk after cooling;

[0021] Adsorption: The cooked soybean milk is adsorbed through the gel-type ion-exchange resin NCUW18. The gel-type ion-exchange resin NCUW18 in this embodiment is a styrene cross-linked gel-type anion-exchange resin with a degree of cross-linking of 8% and a shallow appearance. Yellow transparent spherical particles with a particle diameter of 3.0mm and a maximum operating t...

Embodiment 2

[0026] A method for preparing low-purine soybean milk, comprising the following steps:

[0027] Soybeans: preferably 100kg of non-transgenic soybeans, after peeling, add water according to the ratio of 1:10 to soak;

[0028] Refining: the soaked soybeans are refined and filtered to obtain a soymilk stock solution, and the purine content of the soymilk stock solution is 18mg / 100mL;

[0029] Boiling: Boil the soymilk stock solution until it boils for 10 minutes, and obtain cooked soymilk after cooling;

[0030] Adsorption: The cooked soybean milk is adsorbed through the gel-type ion-exchange resin NCUW18. The gel-type ion-exchange resin NCUW18 in this embodiment is a styrene cross-linked gel-type anion-exchange resin with a degree of cross-linking of 7.8% and a shallow appearance. Yellow transparent spherical particles with a particle diameter of 2.5mm and a maximum operating temperature of 83°C. The size of the adsorption column filled with gel-type ion exchange resin NCUW18 i...

Embodiment 3

[0035] A method for preparing low-purine soybean milk, comprising the following steps:

[0036] Soaked beans: 50kg of non-transgenic soybeans are preferred, soaked in water according to the ratio of 1:10 material to liquid after peeling;

[0037] Refining: the soaked soybeans are refined and filtered to obtain a soymilk stock solution, and the purine content of the soymilk stock solution is 18mg / 100mL;

[0038] Boiling: Boil the soymilk stock solution until it boils for 10 minutes, and obtain cooked soymilk after cooling;

[0039] Adsorption: The cooked soybean milk is adsorbed through the gel-type ion-exchange resin NCUW18. The gel-type ion-exchange resin NCUW18 in this embodiment is a styrene cross-linked gel-type anion-exchange resin with a degree of cross-linking of 7.5% and a shallow appearance. Yellow transparent spherical particles with a particle diameter of 2.0mm and a maximum operating temperature of 81°C; the adsorption column filled with gel-type ion exchange resi...

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Abstract

The invention provides low-purine soybean milk and a preparation method thereof. Soybean milk with high purine content is adsorbed by an adsorption column filled with gel type ion exchange resin NCUW18, and the adsorbed slurry is filtered to obtain the low-purine soybean milk. By means of the method, the purine content in the soybean milk can be effectively reduced from 18 mg / 100 mL to 0.86-1.75 mg / 100 mL, the purine content is reduced by 90% or above, and welfare is brought to gout patients loving the soybean milk. The soybean milk product can enrich soybean milk types, can further enlarge soybean milk consumer groups, and has important significance for improving the additional value of the soybean milk product. The requirements of the market on soybean milk and the development trend of the soybean milk industry are met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to low-purine soybean milk and a preparation method thereof. Background technique [0002] my country is recognized as one of the main soybean producing countries in the world. The "Dietary Guidelines for Chinese Residents" recommends that adults consume about 40g of soybeans or an equivalent amount of soybean products per person per day. Soymilk is rich in vegetable protein, phospholipids, vitamins B1, B2, niacin, iron, calcium and other minerals. reputation. Favored by consumers, it is also an excellent source of protein intake for vegetarians. [0003] However, soybeans are high-purine foods, and their purine content is as high as 180 mg / 100g. Soy products including soy milk are rich in purines. Purines are eventually metabolized into uric acid in the human body, causing hyperuricemia, which in turn causes gout and other diseases. complication. Therefore, patients wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
CPCA23C11/103
Inventor 付桂明万茵吴晓江冯思麟
Owner NANCHANG UNIV
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