AU2020316414B2 - Low-purine soy milk powder and preparation method therefor - Google Patents
Low-purine soy milk powder and preparation method therefor Download PDFInfo
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- AU2020316414B2 AU2020316414B2 AU2020316414A AU2020316414A AU2020316414B2 AU 2020316414 B2 AU2020316414 B2 AU 2020316414B2 AU 2020316414 A AU2020316414 A AU 2020316414A AU 2020316414 A AU2020316414 A AU 2020316414A AU 2020316414 B2 AU2020316414 B2 AU 2020316414B2
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- 239000000843 powder Substances 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000013322 soy milk Nutrition 0.000 title abstract description 6
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 claims abstract description 64
- 238000000855 fermentation Methods 0.000 claims abstract description 55
- 230000004151 fermentation Effects 0.000 claims abstract description 55
- 230000001954 sterilising effect Effects 0.000 claims abstract description 47
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 27
- 238000001914 filtration Methods 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims description 159
- 244000068988 Glycine max Species 0.000 claims description 159
- 235000013336 milk Nutrition 0.000 claims description 121
- 239000008267 milk Substances 0.000 claims description 121
- 210000004080 milk Anatomy 0.000 claims description 121
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- 239000001963 growth medium Substances 0.000 claims description 40
- 239000007788 liquid Substances 0.000 claims description 36
- 238000000108 ultra-filtration Methods 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 28
- 238000005273 aeration Methods 0.000 claims description 22
- 241000235646 Cyberlindnera jadinii Species 0.000 claims description 21
- 238000004537 pulping Methods 0.000 claims description 21
- 241000680806 Blastobotrys adeninivorans Species 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 15
- 239000012528 membrane Substances 0.000 claims description 11
- 238000001694 spray drying Methods 0.000 claims description 10
- 210000005253 yeast cell Anatomy 0.000 claims description 7
- 230000003698 anagen phase Effects 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 5
- 238000007738 vacuum evaporation Methods 0.000 claims description 5
- 238000010564 aerobic fermentation Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 20
- 239000000126 substance Substances 0.000 abstract description 9
- 238000000265 homogenisation Methods 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract 1
- 241000159601 Blastobotrys Species 0.000 description 11
- 244000046052 Phaseolus vulgaris Species 0.000 description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 7
- 241000235342 Saccharomycetes Species 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 201000005569 Gout Diseases 0.000 description 2
- 208000008469 Peptic Ulcer Diseases 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 208000011906 peptic ulcer disease Diseases 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020245 plant milk Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000013456 study Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/12—Concentration by evaporation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/14—Concentration, evaporation or drying combined with other treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/15—High pressure treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
- A23C2210/206—Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Low-purine soy milk powder and a preparation method therefor. The method comprises: first, preparing soy milk and a malt extract into a fermentation medium, and decomposing purine substances in the soy milk by means of fermentation with a yeast capable of using purine; and then, treating the fermentation broth by using the technologies of filtration, concentration, sterilization, homogenization, drying and the like to obtain low-purine soy milk powder.
Description
Technical Field The present invention belongs to the technical field of food processing, particularly relates to a low-purine soybean milk powder and a preparation method therefor.
Background Soybean milk is a drink prepared by a soybean through soaking, pulping, filtering, boiling and
the like steps, which has abundant contents of nutrient substance like protein, fat, mineral substance
and vitamin and so on, contains health-function substances such as soybean isoflavone, lecithin and the like, and is known as "Plant Milk". Preparing soybean milk into soybean milk powder, may satisfy
drinking needs for the consumer on different occasions. However, whether a freshly pulped soybean
milk, or a brewed soybean milk using soybean milk powder, the total contents of purine are both very high. At present, total contents of purine in most of commercially available soybean milk powder
(commodities containing no saccharides) are 1800 to 2600 mg/kg, which are not suitable for patients
with peptic ulcer and gout diseases drinking for a long time. Reducing purine substances in the soybean milk to decrease taboos for drinking soybean milk, is one of important directions for
preparing soybean milk. Researchers at home and abroad have conducted many studys in the technical
field of reducing purine substances in soybean milk, mainly by using some adsorbents such as activated carbon, chitosan and the like to remove purine substances in soybean milk, but the removal
rate is still relatively low, generally about 50%.
Summary A primary object of the present invention is to provide a preparation method for low-purine
soybean milk powder which goes at least some way towards overcoming at least one shortcoming or deficiency of the prior art.
Another object of the present invention is to provide a low-purine soybean milk powder.
These objects and any other objects or the like which may be referred to herein or taken from this description are to be read disjunctively and with the alternative object of to at least provide the
public with a useful choice.
1A
In one aspect, there is provided: A preparation method for low-purine soybean milk powder, comprising the following steps: (1) preparation for a fermenting culture medium of soybean milk: dissolving a malt extract in a soybean milk, adjusting pH to 5.5 to 6.5, sterilizing, and cooling, to obtain a fermenting culture medium of soybean milk; (2) fermentation of a soybean milk: inoculating a yeast capable of using purine in the fermenting culture medium of soybean milk for fermenting, to obtain a fermentation broth; (3) drying treatment of the fermentation broth: subjecting the obtained fermentation broth to filtering, concentrating, sterilizing, homogenizing, and drying, to obtain a low-purine soybean milk powder. The malt extract in the step (1) is preferably a malt extract powder; more preferably a food-grade malt extract powder. The malt extract in the step (1) has preferably a using amount calculated based on a mass ratio of malt extract: soybean = (0.3 to 0.5):1. The soybean milk in the step (1) is prepared preferably by the following steps: subjecting a soybean to washing and soaking with clean water, peeling, and draining off the water; adding water into the drained soybean, pulping, and filtering, to obtain a soybean milk. A time for the soaking is preferably 4 to 8 h. An amount of water added during the pulping process is preferably calculated based on a mass ratio of water: soybean = (12 to 16):1. A rotating speed during the pulping process is preferably 7000 to 8000 r/min. The filtering is preferably performed through a 150 to 250 mesh sieve; more preferably performed through a 200-mesh sieve. A condition for the sterilizing in the step (1) is preferably sterilizing for 10 to 20 min at 110 to 130 °C; more preferably sterilizing for 15 min at 121 °C. The yeast capable of using purine is preferably one or both of Blastobotrys adeninivorans and Candidautilis; more preferably a yeast cell mixture of Blastobotrys adeninivoransand Candidautilis at a ratio of 1:1. The Blastobotrys adeninivoransare preferably at least one of Blastobotrys adeninivoransCICC 33223 and CICC 33224 deposited in China Center of Industrial Culture Collection. The Candida utilis is preferably Candida utilis CICC 32604 deposited in China Center of Industrial Culture Collection. In one embodiment, the yeast capable of using purine is a yeast cell during a logarithmic growth phase or a stable phase, when it is inoculated into the fermenting culture medium of soybean milk; and is prepared preferably by the following steps: inoculating a strain of the yeast capable of using purine from a slant in a yeast culture medium, and cultivating upon shaking, to obtain a culture solution containing the yeast cell during the logarithmic growth phase or the stable phase; when the yeast capable of using purine is a mixture of Blastobotrys adeninivoranscell and Candida utilis cell, respectively inoculating a strain of Blastobotrys adeninivoransfrom a slant and a train of Candida utilis cell from a slant in the same yeast culture medium, and cultivating upon shaking, to obtain a culture solution containing a mixture of yeast cells during the logarithmic growth phase or the stable phase. The slant strain has preferably an inoculating amount calculated based on inoculating 1 inoculating loop of lawn per 200 mL of yeast culture medium. A temperature for the cultivating upon shaking is preferably 26 to 28 °C. A time for the cultivating upon shaking is preferably 18 to 22 h. The yeast culture medium is preferably prepared by the following steps: dissolving a malt extract in water, adjusting pH to 5.5 to 6.5, and sterilizing, to obtain a yeast culture medium. The malt extract is preferably a malt extract powder; more preferably a food-grade malt extract powder. The malt extract has preferably an adding amount calculated based on a mass ratio of malt extract: water = 1:(20 to 24). A condition for the sterilizing is preferably sterilizing for 10 to 20 min at 110 to 130 °C; more preferably sterilizing for 15 min at 121 °C. The yeast capable of using purine has preferably an inoculating amount calculated based on equivalent to 5% to 10%(v/v) of a volume of the fermenting culture medium of soybean milk. The fermentation in the step (2) is preferably aerobic fermentation. In one embodiment, a condition for the aerobic fermentation is: stirring upon introducing a sterile air at an aeration ratio of 0.3 to 0.8 vvm, and controlling the temperature to 26 to 28 °C to ferment for 48 to 72 h. The aeration ratio is preferably controlled as follows: during the fermentation from 0 to 24 h, the aeration ratio is controlled to 0.3 to 0.5 vvm; during the fermentation from 24 to 48 h, the aeration ratio is controlled to 0.5 to 0.8 vvm; and if the fermenting period is 48 h or more, during the fermentation from 48 h to the end of the fermentation, the aeration ratio is controlled to 0.5 to 0.8 vvm. A rotating speed for the stirring is preferably 200 to 240 r/min. The filtering in the step (3) is preferably ultrafiltration. An ultrafiltration membrane for the ultrafiltration has preferably a molecular weight cut-off of 200 to 250 kDa. A concentrating ratio for the ultrafiltration is preferably (8 to 12):1. The concentrating in the step (3) is preferably by means of vacuum evaporation concentrating. A temperature of the liquid for the vacuum evaporation concentrating is preferably controlled to 46 to 50 °C. An extent of the concentrating in the step (3) is preferably controlled to a concentration ratio of (4 to 6):1. A method for the sterilizing in the step (3) is preferably instantaneously sterilizing at ultrahigh temperature. A condition for the instantaneously sterilizing at ultrahigh temperature is preferably: a temperature of 130 to 140 °C, and a time of 4 to 6 s. The homogenizing in the step (3) is preferably by means of ultrahigh-pressure homogenizing. A pressure for the ultrahigh-pressure homogenizing is preferably 30 to 40 Mpa. The drying in the step (3) is preferably spray drying. A low-purine soybean milk powder is prepared by the above-described preparation method for low-purine soybean milk powder. In one particular aspect, the invention provides a method for preparing a low-purine soybean milk powder, comprising the following steps: (1) preparation for a fermenting culture medium of soybean milk comprising: dissolving a malt extract in a soybean milk, adjusting pH to 5.5 to 6.5, sterilising, and cooling, to obtain a fermenting culture medium of soybean milk; (2) fermentation of a soybean milk comprising: inoculating yeasts capable of using purine in the fermenting culture medium of soybean milk obtained in step (1) for fermenting, to obtain a fermentation broth; and (3) drying treatment of the fermentation broth comprising: subjecting the obtained fermentation broth obtained in step (2) to filtering, concentrating, sterilising, homogenising, and drying, to obtain a low-purine soybean milk powder; wherein the yeasts capable of using purine are Blastobotrys adeninivoransand Candida utilis; wherein the Blastobotrys adeninivorans is at least one of Blastobotrys adeninivorans CICC 33223 and Blastobotrys adeninivoransCICC 33224; and wherein the Candida utilis is Candida utilis CICC 32604. In another particular aspect, the invention provides a low-purine soybean milk powder, prepared by a method of the immediately preceding paragraph. Relative to the prior art, the present invention has the following advantages and effects: The present invention prepares a soybean milk powder by using a mixing-fungus fermenting technique, and uses Blastobotrys adeninivoransand Candida utilis, which can take some purine
4A
substances as a fermenting carbon source, and respectively has a certain metabolizing and decomposing capabilities on purine substances in soybean milk. The mixing-fungus fermenting can reduce total contents of purine in soybean milk by a great amplitude, and have a higher removing efficiency, generally up to 90% or more. After fermenting, a microzyme is cut off by using a ultrafiltration membrane, and nutritional components of soybean milk may penetrate the ultrafiltration membrane, and be subjected to vacuum evaporation concentrating, instantaneously sterilizing at ultrahigh temperature, high-pressure homogenizing, and spray drying, to obtain a low purine soybean milk powder. The low-purine soybean milk powder has a total content of purine reducing to 140 mg/kg or less, and provides a beneficial soybean milk powder for patients with peptic ulcer and gout diseases.
Description of Drawings Figure 1 is a flow diagram of a preparing process for the low-purine soybean milk powder of the present invention.
Detailed Description of Embodiments The present invention will be further described in detail below in conjunction with
examples and the drawings, but embodiments of the present invention are limited thereto. Unless
otherwise stated, reagents, methods and apparatuses adopted by the present invention are conventional reagents, methods and apparatuses in this technical field. Unless otherwise stated,
reagents and materials used by the present invention are all commercially available. Blastobotrys adeninivorans CICC 33223, CICC 33224 and Candida utilis CICC 32604 in examples of the present invention are all purchased from China Center of Industrial Culture Collection. Example 1 A prepration process of a low-purine soybean milk powder, as shown by Figure 1, is specifically as follows: (1) Preparation for fermenting culture medium of soybean milk 1.2 kg of a soybean is weighed, the soybean is soaked with clean water for 6 h, a skin of the soybean is peeled, and the water is drained off. The peeled soybean is put in a pulping machine, 16.8 L pure water is added, and pulping is performed at a condition of 7500 r/min. Filtering is carried out by using a 200-mesh sieve, and a sieved liquid is taken to obtain 18.1 L soybean milk. The soybean milk is put within a fermenting pot, 0.48 kg food-grade malt extract powder is added, stirring and dissolving are performed, pH is adjusted to 6, a sterilization is performed for 12 min at 121 °C, and cooling is performed for later use. (2) Fermentation of soybean milk 63.6 g food-grade malt extract powder is weighed, 1400 mL water is added, stirring and dissolving are performed, and pH is adjusted to 6, to prepare a yeast culture medium. The yeast culture medium is divided and filled into seven 1000 mL conical flasks with an amount of the liquid filled in per flask of 200 mL, a sterilization is performed for 15 min at 121 °C, and after cooling, each flask are introduced 1 loop (inoculating loop) of lawn of Blastobotrys adeninivoransCICC 33223 strain from a slant, and 1 loop (inoculating loop) of lawn of Candida utilis CICC 32604 strain from a slant. The conical flasks are put in a shaking incubator, a temperature is controlled to 27 °C, a rotating speed is controlled to 190 r/min, and a cultivation is carried out for 20 h, to obtain a mixing culture solution of saccharomycetes. 1360 mL of the mixing culture solution of saccharomycetes is introduced into a fermenting pot, stirring is started, and a sterile air is introduced. During fermenting, a rotating speed for the stirring is controlled to 220 r/min, and a temperature is controlled to 26 to 28 °C; during the fermentation from 0 to 24 h, an aeration ratio is controlled to 0.3 to 0.5 vvm; and during the fermentation from 24 to 60 h, the aeration ratio is controlled to 0.5 to 0.8 vvm. The fermentation period is controlled to 60 h. (3) Drying treatment of fermentation broth The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 200 kDa and a concentrating ratio for the ultrafiltration being controlled to 10:1, to obtain 17.5 L of a permeated liquid. The permeated liquid is concentrated to 3.5 L by using a vacuum evaporator at 46 to 50 °C, a sterilization is then performed on the concentrated liquid for 5 s at a condition of 135 °C, an ultrahigh-pressure homogenization is thereafter performed at a pressure of 35 Mpa, and spray drying is finally carried out, to obtain 0.72 kg of a soybean milk powder. Upon detecting, a total content of purine in the prepared soybean milk powder is 131 mg/kg. The soybean milk powder is brewed into a soybean milk by using 4 to 8 times water (of soybean milk powder), with strong bean fragrance flavor.
Example 2 (1) Preparation for fermenting culture medium of soybean milk 1.5 kg of a soybean is weighed, the soybean is soaked with clean water for 4 h, a skin of the soybean is peeled, and the water is drained off. The peeled soybean is put in a pulping machine,18 L pure water is added, and pulping is performed at a condition of 8000 r/min. A filtration is performed with a 200-mesh sieve, and a sieved liquid is taken to obtain 20.6 L soybean milk. The soybean milk is put within a fermenting pot, 0.45 kg food-grade malt extract powder is added, stirring and dissolving are performed, pH is adjusted to 5.5, a sterilization is performed at 121 °C for 10 min, and cooling is performed for later use. (2) Fermentation of soybean milk 60 g food-grade malt extract powder is weighed, 1200 mL water is added, stirring and dissolving are performed, and pH is adjusted to 5.5, to prepare a yeast culture medium. The yeast culture medium is divided and filled into six 1000 mL conical flasks with an amount of the liquid filled in per flask of 200 mL, a sterilization is performed for 15 min at 121 °C, and after cooling, each flask are introduced 1 loop (inoculating loop) of lawn of Blastobotrys adeninivoransCICC 33224 strain from a slant, and 1 loop (inoculating loop) of lawn of Candida utilis CICC 32604 strain from a slant. The conical flasks are put in a shaking incubator, a temperature is controlled to 26 °C, a rotating speed is controlled to 180 r/min, and a cultivation is performed for 22 h, to obtain a mixing culture solution of saccharomycetes. 1030 mL of the mixing culture solution of saccharomycetes is introduced into a fermenting pot, stirring is started, and a sterile air is introduced. During fermenting, a rotating speed for the stirring is controlled to 240 r/min, and a temperature is controlled to 26 to 28 °C; during the fermentation from 0 to 24 h, an aeration ratio is controlled to 0.3 to 0.5 vvm; during the fermentation from 24 to 48 h, the aeration ratio is controlled to 0.5 to 0.8 vvm. The fermentation period is controlled to 48 h. (3) Drying treatment of fermentation broth The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 250 kDa and a concentrating ratio for the ultrafiltration being controlled to 12:1, to obtain 19.8 L of a permeated liquid. The permeated liquid is concentrated to 4.95 L by using a vacuum evaporator at 46 to 50 °C, a sterilization is then performed on the concentrated liquid for 6 s at a condition of 130 °C, a ultrahigh-pressure homogenization is thereafter performed at a pressure of 30 Mpa, and spray drying is finally carried out, to obtain 0.91 kg of a soybean milk powder. Upon detecting, a total content of purine in the prepared soybean milk powder is 118 mg/kg. The soybean milk powder is brewed into a soybean milk by using 4 to 8 times water, with strong bean fragrance flavor.
Example 3 (1) Preparation for fermenting culture medium of soybean milk 1.5 kg of a soybean is weighed, the soybean is soaked with clean water for 8 h, a skin of the soybean is peeled, and the water is drained off. The peeled soybean is put in a pulping machine, 24 L pure water is added, and pulping is carried out at a condition of 7000 r/min. A filtration is performed with a 200-mesh sieve, and a sieved liquid is taken to obtain 26.4 L soybean milk. The soybean milk is put within a fermenting pot, 0.75 kg food-grade malt extract powder is added, stirring and dissolving are performed, pH is adjusted to 6.5, a sterilization is performed for 15 min at 121 °C, and cooling is performed for later use. (2) Fermentation of soybean milk 116.7 g food-grade malt extract powder is weighed, 2800 mL water is added, stirring and dissolving are performed, and pH is adjusted to 6.5 to prepare a yeast culture medium. The yeast culture medium is divided and filled into fourteen 1000 mL conical flasks with an amount of the liquid filled in per flask of 200 mL, a sterilization is performed for 15 min at 121 °C, and after cooling, each flask are introduced 1 loop (inoculating loop) of lawn of Blastobotrys adeninivoransCICC 33223 strain from a slant, and 1 loop (inoculating loop) of lawn of Candida utilis CICC 32604 strain from a slant. The conical flasks are put in a shaking incubator, a temperature is controlled to 28 °C, a rotating speed is controlled to 200 r/min, and a cultivation is carried out for 18 h, to obtain a mixing culture solution of saccharomycetes. 2640 mL of the mixing culture solution of saccharomycetes is introduced into a fermenting pot, stirring is started, and a sterile air is introduced. During fermenting, a rotating speed for the stirring is controlled to 200 r/min, and a temperature is controlled to 26 to 28 °C; during the fermentation from 0 to 24 h, an aeration ratio is controlled to 0.3 to 0.5 vvm; and during the fermentation from 24 to 72 h, the aeration ratio is controlled to 0.5 to 0.8 vvm. The fermentation period is controlled to 72 h. (3) Drying treatment of fermentation broth The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 200 kDa and a concentrating ratio for the ultrafiltration being controlled to 8:1, to obtain 25.4 L of a permeated liquid. The permeated liquid is concentrated to 4.23 L by using a vacuum evaporator at 46 to 50 °C, a sterilization is then performed on the concentrated liquid for 4 s at a condition of 140 °C, an ultrahigh-pressure homogenization is thereafter performed at a pressure of 40 Mpa, and spray drying is finally carried out, to obtain 0.93 kg of a soybean milk powder. Upon detecting, a total content of purine in the prepared soybean milk powder is 136 mg/kg. The soybean milk powder is brewed into a soybean milk by using 4 to 8 times water, with strong bean fragrance flavor.
Example 4 (1) Preparation for fermenting culture medium of soybean milk 1.2 kg of a soybean is weighed, the soybean is soaked with clean water for 6 h, a skin of the soybean is peeled, and the water is drained off. The peeled soybean is put in a pulping machine, 16.8 L pure water is added, and pulping is performed at a condition of 7500 r/min. Filtering is carried out by using a 200-mesh sieve, and a sieved liquid is taken to obtain 17.9 L soybean milk. The soybean milk is put within a fermenting pot, 0.48 kg food-grade malt extract powder is added, stirring and dissolving are performed, pH is adjusted to 6, a sterilization is performed for 12 min at 121 °C, and cooling is performed for later use. (2) Fermentation of soybean milk 63.6 g food-grade malt extract powder is weighed, 1400 mL water is added, stirring and dissolving are performed, and pH is adjusted to 6, to prepare a yeast culture medium. The yeast culture medium is divided and filled into seven 1000 mL conical flasks with an amount of the liquid filled in per flask of 200 mL, a sterilization is performed for 15 min at 121 °C, and after cooling, each flask is introduced 1 loop (inoculating loop) of lawn of Blastobotrys adeninivorans CICC 33223 strain from a slant. The conical flasks are put in a shaking incubator, a temperature is controlled to 27 °C, a rotating speed is controlled to 190 r/min, and a cultivation is carried out for 20 h, to obtain a culture solution of Blastobotrys adeninivorans. 1360 mL of the culture solution of Blastobotrys adeninivorans is introduced into a fermenting pot, stirring is started, and a sterile air is introduced. During fermenting, a rotating speed for the stirring is controlled to 220 r/min, and a temperature is controlled to 26 to 28 °C; during the fermentation from 0 to 24 h, an aeration ratio is controlled to 0.3 to 0.5 vvm; and during the fermentation from 24 to 60 h, the aeration ratio is controlled to 0.5 to 0.8 vvm. The fermentation period is controlled to 60 h. (3) Drying treatment of fermentation broth The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 200 kDa and a concentrating ratio for the ultrafiltration being controlled to 10:1, to obtain 17.3 L of a permeated liquid. The permeated liquid is concentrated to 3.46 L using a vacuum evaporator at 46 to 50 °C, a sterilization is then performed on the concentrated liquid for 5 s at a condition of 135 °C, an ultrahigh-pressure homogenization is thereafter performed at a pressure of 35 Mpa, and spray drying is finally carried out, to obtain 0.73 kg of a soybean milk powder. Upon detecting, a total content of purine in the prepared soybean milk powder is 1014 mg/kg. The soybean milk powder is brewed into a soybean milk by using 4 to 8 times water, with strong bean fragrance flavor.
Example 5 (1) Preparation for fermenting culture medium of soybean milk 1.2 kg of a soybean is weighed, the soybean is soaked with clean water for 6 h, a skin of the soybean is peeled, and the water is drained off. The peeled soybean is put in a pulping machine, 16.8 L pure water is added, and pulping is performed at a condition of 7500 r/min. Filtering is carried out by using a 200-mesh sieve, and a sieved liquid is taken to obtain 18 L soybean milk. The soybean milk is put within a fermenting pot, 0.48 kg food-grade malt extract powder is added, stirring and dissolving are performed, pH is adjusted to 6, a sterilization is performed for 12 min at 121 °C, and cooling is performed for later use. (2) Fermentation of soybean milk 63.6 g food-grade malt extract powder is weighed, 1400 mL water is added, stirring and dissolving are performed, and pH is adjusted to 6, to prepare a yeast culture medium. The yeast culture medium is divided and filled into seven 1000 mL conical flasks with an amount of the liquid filled in per flask of 200 mL, a sterilization is performed for 15 min at 121 °C, and after cooling, each flask is introduced 1 loop (inoculating loop) of lawn of Blastobotrys adeninivorans CICC 33224 strain from a slant. The conical flasks are put in a shaking incubator, a temperature is controlled to 27 °C, a rotating speed is controlled to 190 r/min, and a cultivation is carried out for 20 h, to obtain a culture solution of Blastobotrys adeninivorans. 1360 mL of the culture solution of Blastobotrys adeninivorans is introduced into a fermenting pot, stirring is started, and a sterile air is introduced. During fermenting, a rotating speed for the stirring is controlled to 220 r/min, and a temperature is controlled to 26 to 28 °C; during the fermentation from 0 to 24 h, an aeration ratio is controlled to 0.3 to 0.5 vvm; and during the fermentation from 24 to 60 h, the aeration ratio is controlled to 0.5 to 0.8 vvm. The fermentation period is controlled to 60 h. (3) Drying treatment of fermentation broth The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 200 kDa and a concentrating ratio for the ultrafiltration being controlled to 10:1, to obtain 17.4 L of a permeated liquid. The permeated liquid is concentrated to 3.48 L by using a vacuum evaporator at 46 to 50 °C, a sterilization is then performed on the concentrated liquid for 5 s at a condition of 135 °C, an ultrahigh-pressure homogenization is thereafter performed at a pressure of 35 Mpa, and spray drying is finally carried out, to obtain 0.72 kg of a soybean milk powder. Upon detecting, a total content of purine in the prepared soybean milk powder is 967 mg/kg. The soybean milk powder is brewed into a soybean milk by using 4 to 8 times water, with strong bean fragrance flavor.
Example 6 (1) Preparation for fermenting culture medium of soybean milk 1.2 kg of a soybean is weighed, the soybean is soaked with clean water for 6 h, a skin of the soybean is peeled, and the water is drained off. The peeled soybean is put in a pulping machine, 16.8 L pure water is added, and pulping is performed at a condition of 7500 r/min. Filtering is carried out by using a 200-mesh sieve, and a sieved liquid is taken to obtain 18.1 L soybean milk. The soybean milk is put within a fermenting pot, 0.48 kg food-grade malt extract powder is added, stirring and dissolving are performed, pH is adjusted to 6, a sterilization is performed for 12 min at 121 °C, and cooling is performed for later use. (2) Fermentation of soybean milk 63.6 g food-grade malt extract powder is weighed, 1400 mL water is added, stirring and dissolving are performed, and pH is adjusted to 6, to prepare a yeast culture medium. The yeast culture medium is divided and filled into seven 1000 mL conical flasks with an amount of the liquid filled in per flask of 200 mL, a sterilization is performed for 15 min at 121 °C, and after cooling, each flask is introduced 1 loop (inoculating loop) of lawn of Candida utilis CICC 32604 strain from a slant. The conical flasks are put in a shaking incubator, a temperature is controlled to 27 °C, a rotating speed is controlled to 190 r/min, and a cultivation is carried out for 20 h, to obtain a culture solution of Candida utilis. 1360 mL of the culture solution of Candida utilis is introduced into a fermenting pot, stirring is started, and a sterile air is introduced. During fermenting, a rotating speed for the stirring is controlled to 220 r/min, and a temperature is controlled to 26 to 28 °C; during the fermentation from 0 to 24 h, an aeration ratio is controlled to 0.3 to 0.5 vvm; and during the fermentation from 24 to 60 h, the aeration ratio is controlled to 0.5 to 0.8 vvm. The fermentation period is controlled to 60 h. (3) Drying treatment of fermentation broth The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 200 kDa and a concentrating ratio for the ultrafiltration being controlled to 10:1, to obtain 17.5 L of a permeated liquid. The permeated liquid is concentrated to 3.5 L by using a vacuum evaporator at 46 to 50 °C, a sterilization is then performed on the concentrated liquid for 5 s at a condition of 135 °C, an ultrahigh-pressure homogenization is thereafter performed at a pressure of 35 Mpa, and spray drying is finally carried out, to obtain 0.73 kg of a soybean milk powder. Upon detecting, a total content of purine in the prepared soybean milk powder is 2165 mg/kg. The soybean milk powder is brewed into a soybean milk by using 4 to 8 times water, with strong bean fragrance flavor.
Comparative Example 1 (1) Preparation of soybean milk 1.2 kg of a soybean is weighed, the soybean is soaked with clean water for 6 h, a skin of the soybean is peeled, and the water is drained off. The peeled soybean is put in a pulping machine, 16.8 L pure water is added, and pulping is performed at a condition of 7500 r/min. Filtering is carried out by using a 200-mesh sieve, and a sieved liquid is taken to obtain 18.2 L soybean milk. (2) Post-treatment of soybean milk The soybean milk is filtered by means of an ultrafiltration machine with an ultrafiltration membrane having a molecular weight cut-off selected as 200 kDa and a concentrating ratio for the ultrafiltration being controlled to 10:1, to obtain 16.38 L of a permeated liquid. The permeated liquid is concentrated to 3.28 L by using a vacuum evaporator at 46 to 50 °C, a sterilization is then performed on the concentrated liquid for 5 s at a condition of 135 °C, an ultrahigh-pressure homogenization is thereafter performed at a pressure of 35 Mpa, and spray drying is finally carried out, to obtain 0.804 kg of a soybean milk powder. Upon detecting, a total content of purine in the prepared soybean milk powder is 2574 mg/kg. The soybean milk powder is brewed into a soybean milk by using 4 to 8 times of water, with strong bean fragrance flavor.
The above-described examples are preferred embodiments of the present invention, but
embodiments of the present invention are not limited to the above-described examples, any other
changes, modifications, substitutions, combinations, and simplifications made without departing the spirit and principle of the present invention, should all be equivalent replacement modes, and all be
included within the protection scope of the present invention.
Throughout this description and the claims which follow, unless the context requires otherwise,
the word "comprise", "comprising" and the like, are to be construed in an inclusive sense as opposed
to an exclusive sense, that is to say, in the sense of "including, but not limited to".
The reference in this specification to any prior artis not, and should not be taken as, an acknowledgement, admission, or any form of suggestion that the prior art forms part of the common
general knowledge in the art to which the invention relates.
Claims (11)
1. A method for preparing a low-purine soybean milk powder, comprising the following steps: (1) preparation for a fermenting culture medium of soybean milk comprising: dissolving a malt extract in a soybean milk, adjusting pH to 5.5 to 6.5, sterilising, and cooling, to obtain a fermenting culture medium of soybean milk; (2) fermentation of a soybean milk comprising: inoculating yeasts capable of using purine in the fermenting culture medium of soybean milk obtained in step (1) for fermenting, to obtain a fermentation broth; and (3) drying treatment of the fermentation broth comprising: subjecting the obtained fermentation broth obtained in step (2) to filtering, concentrating, sterilising, homogenising, and drying, to obtain a low-purine soybean milk powder; wherein the yeasts capable of using purine are Blastobotrys adeninivorans and Candida utilis; wherein the Blastobotrys adeninivorans is at least one of Blastobotrys adeninivorans CICC 33223 and Blastobotrys adeninivorans CICC 33224; and wherein the Candida utilis is Candida utilis CICC 32604.
2. The method according to claim 1, wherein the yeast capable of using purine in step (2) is one or more yeast cell during a logarithmic growth phase or a stable phase; the one or more yeast cell during the logarithmic growth phase or the stable phase is prepared by a method comprising the following steps: inoculating Blastobotrys adeninivorans from a slant and Candida utilis from a slant in the same yeast culture medium, and cultivating upon shaking, to obtain a culture solution containing a mixture of yeast cells during the logarithmic growth phase or the stable phase; and the fermentation in step (2) is aerobic fermentation.
3. The method according to claim 2, wherein: the slant yeast has an inoculating amount calculated based on inoculating 1 inoculating loop of lawn per 200 mL of the yeast culture medium; a temperature for the cultivating upon shaking is 26 to 28 °C;
100410AU-FAC-20240307 a time for the cultivating upon shaking is 18 to 22h; the yeast culture medium is prepared by the following steps: dissolving a malt extract in water, adjusting pH to 5.5 to 6.5, and sterilizing, to obtain the yeast culture medium; and a condition for the aerobic fermentation is: stirring upon introducing a sterile air with an aeration ratio being 0.3 to 0.8 vvm, and controlling the temperature to 26 to 28 °C to ferment for 48 to 72 h.
4. The method according to claim 3, wherein: the malt extract is a malt extract powder; the malt extract is added in an amount calculated based on a mass ratio of malt extract: water of 1:20 to 1:24; a condition of the sterilising during the preparation process of the yeast culture medium is sterilising for 10 to 20 min at 110 to 130 °C; a rotating speed for the stirring is 200 to 240 r/min; and the aeration ratio is controlled as follows: during the fermentation from 0 to 24 h, the aeration ratio is controlled to 0.3 to 0.5 vvm; during the fermentation from 24 to 48 h, the aeration ratio is controlled to 0.5 to 0.8 vvm; and if the fermenting period is 48 h or more, during the fermentation from 48 h to the end of the fermentation, the aeration ratio is controlled to 0.5 to 0.8 vvm.
5. The method according to any one of claims 1 to 4, wherein: the malt extract in step (1) is a malt extract powder; the malt extract in step (1) is an amount calculated based on a mass ratio of malt extract: soybean of 0.3:1 to 0.5:1; the soybean milk in step (1) is prepared by a method comprising the following steps: subjecting a soybean to washing and soaking with clean water, peeling, and draining off the water; adding water into the drained soybean, pulping, and filtering, to obtain a soybean milk; and a condition for the sterilising in step (1) is sterilizing for 10 to 20 min at 110 to 130 °C.
6. The method according to claim 5, wherein: the malt extract is a food-grade malt extract powder; a time for the soaking is 4 to 8 h; the water added during the pulping process is an amount calculated based on a
100410AU-FAC-20240307 mass ratio of water: soybean of 12:1 to 16:1; a rotating speed during the pulping process is 7000 to 8000 r/min; the filtering is performed through a 150 to 250 mesh sieve; and a condition for the sterilising in step (1) is sterilising for 15 min at 121 °C.
7. The method according to any one of claims 1 to 6, wherein: the filtering in step (3) is ultrafiltration; the concentrating in step (3) is by means of vacuum evaporation concentrating; an extent of the concentrating in step (3) is controlled to a concentration ratio of (4 to 6):1; a method for the sterilising in step (3) is instantaneously sterilising at ultrahigh temperature; the homogenising in step (3) is by means of ultrahigh-pressure homogenising; and the drying in step (3) is spray drying.
8. The method according to claim 7, wherein: an ultrafiltration membrane for the ultrafiltration has a molecular weight cut-off of 200 to 250 kDa; a concentrating ratio for the ultrafiltration is 8:1 to 12:1; a temperature of the liquid for the vacuum evaporation concentrating is controlled to 46 to 50 °C; a condition for the instantaneously sterilising at ultrahigh temperature is: a temperature of 130 to 140 °C, and a time of 4 to 6 s; and a pressure for the ultrahigh-pressure homogenising is 30 to 40 Mpa.
9. The method according to any one of claims I to 8 wherein 90% or more of the purine content of the soybean milk used for preparation of the fermenting culture medium of soybean milk in step (1) is removed.
10. The method according to any one of claims 1 to 9 wherein the total content of purine in the low-purine soybean milk powder obtained in step (3) is 140 mg/kg or less.
11. A low-purine soybean milk powder, prepared by a method according to any one of claims I to 10.
100410AU-FAC-20240307
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