CN102160628B - Processing method of low-purine bean product - Google Patents
Processing method of low-purine bean product Download PDFInfo
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- CN102160628B CN102160628B CN2010101133197A CN201010113319A CN102160628B CN 102160628 B CN102160628 B CN 102160628B CN 2010101133197 A CN2010101133197 A CN 2010101133197A CN 201010113319 A CN201010113319 A CN 201010113319A CN 102160628 B CN102160628 B CN 102160628B
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- bean
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- soya
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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 of main early soybean district, Huanghuai Area.Wherein, northeast spring sowing soybean and the Yellow River and Huai He River Summer Soybean are two areas that China's soybean acreage is maximum, 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 relatively ripe.At present, a lot of to the method for soybean processing, bean curd and soya-bean milk all are comparatively common soybean processed foods.Although the soybean processing goods are nutritious, the bean product that adopt prior art to process, its contained purine content is still 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 or not ideal enough can not satisfy people's needs.
Summary of the invention
The object of the invention is to: provide a kind of processing method that can make the low-purine bean product of beans purine content, 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, first 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 again soya-bean milk behind the ratio bubble of 1g～2g:10mL～20mL according to dried soya bean and water; Then utilize acid salt (CaCl
2) soya-bean milk is processed, its processing method is: the CaCl that adds 0.5～0.8 mol in every mL soya-bean milk
2, then soya-bean milk is constantly stirred and is heated to 80 ℃～100 ℃, isothermal reaction is processed and to be got final product to get the soy milk product of low purine after 0.5～1 hour; Obtain the soy milk product of low purine in making after, or 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.
Owing to adopted technique scheme, the present invention to utilize acid salt to process soya-bean milk, can effectively remove or reduce purine substance in the soya-bean milk, thereby make gout patients also can eat normally bean product.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 bean product of processing can keep the advantage of the abundant nutrition of traditional soybean product, but also have purine content very low, can satisfy normally edible advantage of gout patients fully.The soya-bean milk that the present invention produces is identical with 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 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; Then utilize acid salt (CaCl
2) soya-bean milk is processed, its processing method is: the CaCl that adds 0.5～0.8 mol in every mL soya-bean milk
2, then soya-bean milk is constantly stirred and is heated to 80 ℃～100 ℃, isothermal reaction is processed and to be got final product to get the soy milk product of low purine after 0.5～1 hour.
Embodiments of the invention 2: make the soy milk product that obtains low purine by the method for embodiment 1 first, 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.
Claims (2)
1. the processing method of a low-purine bean product, it is characterized in that: be that raw material carries out bean product and adds man-hour adopting soya bean, first 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 again soya-bean milk after the ratio bubble of 1g～2g:10mL～20mL is sent out according to dried soya bean and water; Then utilize CaCl
2Soya-bean milk is processed, and its processing method is: the CaCl that adds 0.5～0.8 mol in every mL soya-bean milk
2, then soya-bean milk is constantly stirred and is heated to 80 ℃～100 ℃, isothermal reaction is processed and to be got final product to get the soy milk product of low purine after 0.5～1 hour.
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 |
|---|---|
| CN102160628A CN102160628A (en) | 2011-08-24 |
| CN102160628B true CN102160628B (en) | 2013-03-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101133197A Expired - Fee Related CN102160628B (en) | 2010-02-24 | 2010-02-24 | Processing method of low-purine bean product |
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| CN (1) | CN102160628B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107691986B (en) * | 2017-10-19 | 2021-01-29 | 江南大学 | Method for reducing purine content of whole-grain soybean |
| CN107980911B (en) * | 2017-11-30 | 2020-10-09 | 江南大学 | Method for reducing purine content of soybean milk |
| CN110897514B (en) * | 2019-12-26 | 2021-05-25 | 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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2010
- 2010-02-24 CN CN2010101133197A patent/CN102160628B/en not_active Expired - Fee Related
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| CN102160628A (en) | 2011-08-24 |
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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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