CN102160628A - Processing method of low-purine bean product - Google Patents
Processing method of low-purine bean product Download PDFInfo
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- CN102160628A CN102160628A CN2010101133197A CN201010113319A CN102160628A CN 102160628 A CN102160628 A CN 102160628A CN 2010101133197 A CN2010101133197 A CN 2010101133197A CN 201010113319 A CN201010113319 A CN 201010113319A CN 102160628 A CN102160628 A CN 102160628A
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Abstract
The invention discloses a processing method of a low-purine bean product. The processing method comprises the steps of: when soybean is adopted as a raw material to carry out processing of the bean product, firstly making the dry soybean into soybean milk, putting the dry soybean into water for soaking when the soybean milk is made, soaking according to that the ratio of the dry soybean to the water is (1g-2g): (10mL-20mL) and then grinding into soybean milk; then utilizing an acid salt (CaCl2) to treat the soybean milk, wherein the treatment method is as follows: adding 0.5-0.8mol of CaCl2 in 1mL of soybean milk, stirring the soybean milk continuously, heating to 80-100 DEG C, carrying out constant-temperature reaction treatment for 0.5-1 hour, and then obtaining a low-purine soybean milk product; or manufacturing the low-purine soybean milk product into bean curds according to the traditional bean curd manufacturing technique, thus obtaining low-purine bean curd products. Due to adoption of the processing method, 47-50% of guanine and 40-42% of adenine in the soybean milk can be removed. The invention is a method for removing purines in the bean products in a stable, long-acting, safe, nontoxic, economic and convenient manner.
Description
Technical field:
The present invention relates to a kind of processing method of low-purine bean product, belong to the bean product processing technique field.
Background technology:
Soybean (
Glycine max (L.) Merr.) belong to the annual herb plant, originate in China.Chinese soybean production is divided into five major production areas: three provinces in the northeast of China are the how ripe district of soybean that makes soybean district and Guangdong and Guangxi Provinces, south of Yunnan the autumn in spring, summer soybean district, the south, each province, the south of the River of summer soybean district, the Yangtze river basin in main early soybean district, the Yellow River and Huai He River basin.Wherein, two areas that northeast spring sowing soybean and the Yellow River and Huai He River summer sowing soybean are China's soybean acreage maximums, output is the highest.
Soybean is rich in vegetable protein, V
EAnd isoflavones etc., can build up health and the resistance against diseases of body, have invigorating the spleen wide in, moisturize the function of the water that disappears, clearing heat and detoxicating, beneficial gas, also have effect hypotensive and fat-reducing, and can replenish the heat that needed by human body is wanted, can treat constipation, extremely suitable designed for old people.Chinese like the food soybean from ancient times, and bean product processing is also ripe relatively.At present, a lot of to the method for soybean processing, bean curd and soya-bean milk all are comparatively common soybean processed foods.Though the soybean processing goods are nutritious, the bean product that adopt prior art to process, its contained purine content still is higher, is not suitable for suffering from the patients of gout.Through measuring, in the market the soybean of each real estate mainly to contain purine substance be guanine and adenine, wherein the content of guanine is about 48.0mg/100g (dry weight .), adenine content is about 15.74mg/100g (dry weight), and existing bean product process technology can not reduce or reduce the purine content in the beans.Therefore, the process technology of existing bean product still is not ideal enough, can not satisfy people's needs.
Summary of the invention
The objective of the invention is to: provide a kind of processing method that can make the low-purine bean product of beans purine content reduction, to overcome the deficiencies in the prior art.
The present invention is achieved in that adopting soya bean be that raw material carries out bean product and adds man-hour, earlier dried soya bean is made into soya-bean milk, when making soya-bean milk, dried soya bean is put into water soak, and be to be polished into soya-bean milk again behind the ratio bubble of 1g～2g:10mL～20mL according to dried soya bean and water; Utilize acid salt (CaCl then
2) soya-bean milk is handled, its processing method is: the CaCl that adds 0.5～0.8 mol in every mL soya-bean milk
2, soya-bean milk is constantly stirred and is heated to 80 ℃～100 ℃ then, isothermal reaction handle get final product after 0.5～1 hour the soy milk product of low purine; Obtain the soy milk product of low purine in making after, or the low purine soy milk product of gained is made into bean curd, thereby obtains low purine bean-curd product by traditional soybean curd preparing technique.
Owing to adopted technique scheme, the present invention to utilize acid salt to handle soya-bean milk, can effectively remove or reduce purine substance in the soya-bean milk, thereby make the gout patient also can eat bean product normally.After testing, adopt the present invention can remove in the soya-bean milk 47～50% guanine and 40～42% adenine.Therefore, the present invention compared with prior art, the present invention not only has the advantage that the bean product of being processed can keep the abundant nutrition of traditional soybean product, but also have purine content very low, can satisfy the normally edible advantage of gout patient fully.The soya-bean milk that the present invention produced is identical with the soya-bean milk and the bean curd of produced in conventional processes with local flavor with the bean curd color, but its purine content is significantly less than the soya-bean milk and the bean curd of produced in conventional processes.Through evidence, the present invention be a kind ofly can stablize, long-acting, safe, nontoxic, economic and bean product purine removal method easily.
The specific embodiment:
The present invention is described in further detail below in conjunction with embodiment.
Embodiments of the invention 1: adopting soya bean is that raw material is made soy milk product, is that the ratio of 1g～2g:10mL～20mL is soaked dried soya bean according to dried soya bean and water, with behind the soya bean bubble, uses conventional methods it is polished into soya-bean milk; Utilize acid salt (CaCl then
2) soya-bean milk is handled, its processing method is: the CaCl that adds 0.5～0.8 mol in every mL soya-bean milk
2, soya-bean milk is constantly stirred and is heated to 80 ℃～100 ℃ then, isothermal reaction handle get final product after 0.5～1 hour the soy milk product of low purine.
Embodiments of the invention 2: earlier make the soy milk product that obtains low purine, and then will hang down the purine soy milk product by traditional soybean curd preparing technique and be made into various types of bean curd, thereby can obtain low purine bean-curd product by the method for embodiment 1.
Claims (2)
1. the processing method of a low-purine bean product, it is characterized in that: adopting soya bean is that raw material carries out bean product and adds man-hour, earlier dried soya bean is made into soya-bean milk, when making soya-bean milk, dried soya bean is put into water soak, and be to be polished into soya-bean milk again after the ratio bubble of 1g～2g:10mL～20mL is sent out according to dried soya bean and water; Utilize acid salt (CaCl then
2) soya-bean milk is handled, its processing method is: the CaCl that adds 0.5～0.8 mol in every mL soya-bean milk
2, soya-bean milk is constantly stirred and is heated to 80 ℃～100 ℃ then, isothermal reaction handle get final product after 0.5～1 hour the soy milk product of low purine.
2. the processing method of low-purine bean product according to claim 1, it is characterized in that: obtain the soy milk product of low purine in making after, by traditional soybean curd preparing technique the low purine soy milk product of gained is made into bean curd, thereby obtains low purine bean-curd product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101133197A CN102160628B (en) | 2010-02-24 | 2010-02-24 | Processing method of low-purine bean product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101133197A CN102160628B (en) | 2010-02-24 | 2010-02-24 | Processing method of low-purine bean product |
Publications (2)
| Publication Number | Publication Date |
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| CN102160628A true CN102160628A (en) | 2011-08-24 |
| CN102160628B CN102160628B (en) | 2013-03-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010101133197A Expired - Fee Related CN102160628B (en) | 2010-02-24 | 2010-02-24 | Processing method of low-purine bean product |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610125A (en) * | 2013-11-20 | 2014-03-05 | 高宜传 | Process method for reducing content of purine in deep-sea fish products |
| CN104798891A (en) * | 2015-04-30 | 2015-07-29 | 贵州大学 | Salting-out and adsorption processing method for low-purine soybean milk |
| CN106490567A (en) * | 2016-11-07 | 2017-03-15 | 王福丽 | A kind of manufacture method of low purine soup |
| CN107691986A (en) * | 2017-10-19 | 2018-02-16 | 江南大学 | A kind of method for reducing whole grain soybean purine content |
| CN107980911A (en) * | 2017-11-30 | 2018-05-04 | 江南大学 | A kind of method for reducing soya-bean milk purine content |
| CN110897514A (en) * | 2019-12-26 | 2020-03-24 | 广东美的厨房电器制造有限公司 | Purine reduction method, cooking device and computer readable storage medium |
-
2010
- 2010-02-24 CN CN2010101133197A patent/CN102160628B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610125A (en) * | 2013-11-20 | 2014-03-05 | 高宜传 | Process method for reducing content of purine in deep-sea fish products |
| CN103610125B (en) * | 2013-11-20 | 2015-05-20 | 高宜传 | Process method for reducing content of purine in deep-sea fish products |
| CN104798891A (en) * | 2015-04-30 | 2015-07-29 | 贵州大学 | Salting-out and adsorption processing method for low-purine soybean milk |
| CN106490567A (en) * | 2016-11-07 | 2017-03-15 | 王福丽 | A kind of manufacture method of low purine soup |
| CN107691986A (en) * | 2017-10-19 | 2018-02-16 | 江南大学 | A kind of method for reducing whole grain soybean purine content |
| CN107980911A (en) * | 2017-11-30 | 2018-05-04 | 江南大学 | A kind of method for reducing soya-bean milk purine content |
| CN110897514A (en) * | 2019-12-26 | 2020-03-24 | 广东美的厨房电器制造有限公司 | Purine reduction method, cooking device and computer readable storage medium |
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| Publication number | Publication date |
|---|---|
| CN102160628B (en) | 2013-03-27 |
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Effective date of registration: 20191011 Address after: 538101 Jiangping Zhenjiang Ping Industrial Park, Dongxing City, Fangchenggang City, Guangxi Zhuang Autonomous Region Patentee after: GUANGXI DONGXING DINGKANG PLASTIC INDUSTRY Co.,Ltd. Address before: 550003 Cai Jia Guan, Guizhou City, Guiyang Province Patentee before: Guizhou University |
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Granted publication date: 20130327 |
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