CN102715277B - Method for producing low-purine degreased Tofu - Google Patents
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Abstract
The invention relates to a method for producing low-purine degreased Tofu. The method comprises the following steps of: 1, pulverizing degreased bean pulps with 46-51 percent of protein, 34.4-38 percent of total sugar, 4-5 percent of fat and 253-275mg/100g of purine; screening the pulverized degreased bean pulps to 120 meshes; and mixing the degreased bean pulps with water for ultrasonic treatment; 2, adding chitosan into a degreased bean pulp aqueous solution subjected to ultrasonic treatment for adsorbing nucleic acid; 3, centrifuging the mixture for 5 minutes at the rotation speed of 3000r/min, and filtering out the chitosan on which the nucleic acid is adsorbed to prepare the low-purine degreased soya-bean milk; 4, boiling the low-purine degreased soya-bean milk and cooling the boiled low-purine degreased soya-bean milk; 5, carrying out spray drying on the low-purine degreased soya-bean milk to prepare convenient low-purine degreased Tofu powder; and 6, making Tofu, mixing the convenient low-purine degreased Tofu powder with water, and adding calcium sulfate into the mixture to make the Tofu. The low-purine degreased Tofu prepared by the method is suitable for gout patients to orally take, and belongs to the low-purine food.
Description
One, technical field
That the present invention relates to is the preparation method of bean curd, and what be specifically related to is the production method of low purine degreasing bean curd.
Two, background technology
Hyperuricemia (Hyperuricemia, HuA) and gout (Gout) be a kind of because of purine metabolic disturbance cause underexcretion and (or) the purine metabolism obstacle causes the common disease of hyperuricemia.According to statistics: 90% patient with gout will cause the complication such as the chronic kidney diseases such as impotence, ephritis, calculus and heart disease; 50% patient easily produces the gross distortion in joint and disables; Diseases such as 30% patient Yi Yinqi uremia, kidney failure and cause death.Therapeutic purpose is the outbreak of prophylaxis of acute urarthritis clinically, and the protection kidney is eliminated tophus.Methods for the treatment of is to suppress uric acid (UA) to form, and accelerates uric acid and gets rid of external.Traditional anti-gout drugs treatment has certain result for the treatment of, but often is attended by the side effects such as fash, heating, hemorrhage of digestive tract, kidney damage.Adjust diet, reduce the absorption of purine, restriction is drunk and to be cautious use of some drugs particularly important for the treatment of gout.High purine diet is not protopathy because of, but the reason that gout is brought out and increased the weight of.So, gout patients often is required to prohibit the internal organ such as the zoophagous heart, liver, kidney, brain, thick soup or clear soup, Homonemeae etc. that marrow, crab, ocean fish, fish-egg, goose, various poultry are made have greatly limited the absorption of animal protein, have had a strong impact on the nutrient balance in body.The existing nearly 9,000 ten thousand goat patients of China, the annual incidence of disease is 0.96%, should pay attention to the nutrition and health care to this part colony.
Purine content in every 100g food surpasses 150mg, and this food is high purine food.Defatted soybean meal is rich in the soybean protein of necessary 8 seed amino acids of human body, and its amino acid pattern near animal protein, is to replace one of best vegetable protein of animal protein, and defatted soybean meal often is processed to the soyabean protein powder of high nutrition.In defatted soybean meal, the content of purine is 253-275 mg/100g after measured, and it is edible that the protein product that is processed into is not suitable for gout patients.If for gout patients provides a kind of deficiency that facilitates degreasing bean curd to replenish the absorption of gout patients animal protein of low purine, important meaning will be arranged, but have no up to now the correlative study report.
In eukaryotic, 98% DNA forms nucleoprotein (DNP) with combined with protein in nucleus.The RNA that accounts for RNA total amount 80% becomes rRNA (ribosomalRNA, rRNA) with combined with protein.Food amplifying nucleic acid major part exists with nucleoprotein and two kinds of forms of rRNA, and the base that consists of nucleic acid is divided into Purine bases and pyrimidine bases two classes, and uric acid is the end product of the oxidation Decomposition of purine base in human body.
The conventional method that is used for DNA and Separation of Proteins is that the cell with fragmentation extracts with concentrated solution, then the DNP fiber is precipitated out, and use the phenol extracting, removes deproteinize; The extracting repeatedly of guanidinium isothiocyanate/phenol/chloroform is used in the preparation of RNA usually.Wherein phenol, guanidinium isothiocyanate are extremely strong protein denaturants, and chloroform is carcinogenic substance.The nucleic acid of routine and protein dissociate and separation process in used in a large number the organic solvent of toxic side effect, if be used in food service industry, will bring the hidden danger of food.And about nucleic acid and the separation condition research of protein in external non-organic solution being had no relevant bibliographical information, explore a kind of nucleic acid and the protein separation method in external non-organic solution and will establish certain basis for the low nucleic acid food that development is suitable for the edible safety of gout patients.
At present, have no the relevant bibliographical information that utilizes the non-organic solvent method to reduce the food Nucleic Acid both at home and abroad.
The traditional Tofu processing raw material of China is to use high quality soybean, and the accessory substance bean dregs substantially are used as feed and use, and the economic benefit of soybean is not high.Defatted soybean meal is the byproduct of grease factory liquefaction, compares with raw soybeans, only changes in fat content, and other nutritional labeling does not become, and can produce the common people with defatted soybean meal in theory and like the bean curd eaten.
Bean curd contains abundant soybean protein and amino acid, and normal food can reduce blood pressure, supplement calcium, and beauty treatment weight reducing is well received popular food.Heilongjiang Province's traditional bean curd processing total amount is little, but the wide range that relates to is distributed in big and medium-sized cities and small towns, county town substantially.Approximately 450 of traditional soybean product processing enterprise quantity, a year soybean processing is 320,000 tons, 700,000 tons of finished products.From production scale, the suitability for industrialized production scale is few, and workshop-based production is many, day tens tons of the finished products that production capacity is large, and little several tons, width is poor very large.The bean curd production of individual workship, the unprincipled fellow is everlasting, and to add sodium formaldehyde sulfoxylate in soft beancurd anticorrosion and brighten, and both extended the shelf life, and improves again the color and luster of soft beancurd, stimulates appetite, therefore can improve commercial profit.Sodium formaldehyde sulfoxylate, formal name used at school rongalite (NaHSO2CH2O2H2O) can decompose generation formaldehyde and sodium bisulphite under acidity, heating condition.Although formaldehyde has anti-corrosion function, can destroy nucleic acid and protein (especially enzyme) to liver, kidney and the nervous system injury of human body, affect metabolism, be a kind of carcinogen.Sodium hydrogensulfite has reproducibility, and unstable, decomposes and emits SO2, therefore discoloration is arranged.Add sodium formaldehyde sulfoxylate in food, can make the people produce the symptoms such as expiratory dyspnea, stomachache, headache, vomiting are weak, anorexia, long-term edible having endless trouble after food.
Three, summary of the invention
The production method that the purpose of this invention is to provide low purine degreasing bean curd, the low purine of preparation takes off ester bean curd by this method, replenish for gout patients provides a kind of low purine to take off ester bean curd the deficiency that protein is taken in, have great importance to keeping gout patients endotrophic balance.
The technical solution used in the present invention is: the production method of this low purine degreasing bean curd is:
One, 120 mesh sieve are pulverized and crossed to the defatted soybean meal that is 253-275 mg/100g with protein content 46-51%, total sugar content 34.4-38%, fat content 4-5%, purine content, the defatted soybean meal powder carries out the ultrasonic wave processing after 1:12-1:16 mixes in mass ratio with water, the ultrasonic wave treatment conditions are ultrasonic temperature 40-55 ℃, ultrasonic time 30-50min;
Two, add shitosan after the above-mentioned ultrasonic processing in the defatted soybean meal aqueous solution and carry out the absorption of nucleic acid, the shitosan addition is the 0.5-2.0% of defatted soybean meal aqueous solution gross mass, adsorption time 80-150 min;
Three, centrifugal 5min under 3000r/min with the shitosan elimination of absorption nucleic acid, makes low purine skimmed soy milk;
Four, will hang down purine skimmed soy milk mashing off, the mashing off condition is 85-95 ℃ of mashing off temperature, and mashing off time 8-14min is cooling after mashing off;
Five, spray-drying under the condition of EAT 80-90 ℃, leaving air temp 175-185 ℃, obtain low purine degreasing instant bean curd powder, and in purine degreasing instant bean curd powder, purine content is 123.5-130 mg/100g;
Six, manufacture bean curd, to hang down purine degreasing instant bean curd powder and water in mass ratio 1:12-1:16 carry out proportioning, and add wherein calcium sulfate to cook bean curd, the calcium sulfate addition mixes the 1.0-2.0% of rear mixed liquor gross mass for low purine degreasing instant bean curd powder with water, setting temperature 85-95 ℃, setting time 9-11min.
The time of utilizing shitosan to carry out nucleic acid absorption in such scheme is 100-130 min.
In such scheme in low purine degreasing instant bean curd powder protein content be 54-57%, total sugar content be 26-28%,, fat content is 0-1%.
By GBT18738-2006(instant bean and soymilk powder) Detection of content and detection method the low purine degreasing instant bean curd powder of the present invention preparation is detected analysis, this low purine degreasing instant bean curd powder meets the GBT18738-2006 requirement.
The present invention is take defatted soybean meal as raw material, at first adopt ultrasonic wave to process, and then through methods such as adsorbent absorption, nucleic acid is adsorbed on adsorbent, make nucleic acid and Separation of Proteins, reduce the defatted soybean meal Nucleic Acid, be suitable for gout patients edible low purine degreasing instant bean curd powder and the water that obtain are carried out proportioning by a certain percentage, and the preparation that obtains a best is suitable for the production method that the edible low purine of gout patients takes off ester bean curd.
1. in the low purine degreasing instant bean curd powder that makes of the present invention, purine content is 105-130mg/100g, protein, total reducing sugar and fat content are respectively 54-57%, 26-28%, 0%, the low purine degreasing instant bean curd powder that meets high nutrition, low-fat requirement, in this soybean flour, purine content is less than 150mg/100g, belong to low fast food, be suitable for gout patients edible, do coagulating agent with calcium sulfate, prepared again and be suitable for the edible low purine of gout patients and take off ester bean curd.
2. be suitable for the process of manufacturing that the edible low purine of gout patients takes off ester bean curd, do not introduce poisonous and hazardous chemical reagent, also do not add any food additives, so this bean curd is safe, the consumer can relievedly eat.
The pollution-free food that it is a kind of pure natural that 3 low purine provided by the invention take off ester bean curd, integrate soya-bean milk, jellied bean curd, bean curd has instant, the characteristics such as nutritious, is convenient to store, fresh-keeping, transportation, realizes industrialized production.This product can avoid illegal retailer to abuse of sodium formaldehyde sulfoxylate etc.
4. the present invention provides new approach for the utilization of defatted soybean meal, and has improved the utilization rate of defatted soybean meal.
5. the technology of the present invention requirement is lower, and tooling cost is little, is fit to standardized production.
Four, the specific embodiment
Embodiment 1:
with protein content 46-51%, total sugar content 34.4-38%, fat content 4-5%, purine content is that 120 mesh sieve are pulverized and crossed to the defatted soybean meal of 253-275 mg/100g, defatted soybean meal powder after sieving carries out the ultrasonic wave processing after 1:12 mixes in mass ratio with water, the ultrasonic wave treatment conditions are 40 ℃ of ultrasonic temperature, ultrasonic time 35 min, then add the absorption that shitosan carries out nucleic acid, the shitosan addition is 1.0 % of defatted soybean meal aqueous solution gross mass, optimal adsorption times 100 min, centrifugal 5min under 3000r/min, after shitosan elimination with absorption nucleic acid, mashing off, the mashing off condition is 85 ℃ of mashing off temperature, mashing off time 9min, after cooling, 80 ℃ of EATs, spray-drying under the condition that leaving air temp is 175 ℃, obtaining purine content is 130 mg/100g, protein, total reducing sugar and fat content are respectively 54%, 27%, 1%, meet high nutrition, the Detection of content of the low purine degreasing instant bean curd powder (by GBT18738-2006(instant bean and soymilk powder) of low-fat requirement and detection method detect analysis to low purine degreasing instant bean curd powder, this instant bean curd powder meets GBT18738-2006 and requires).To hang down purine degreasing instant bean curd powder and water in mass ratio 1:12 carry out proportioning, the condition that calcium sulfate is cooked bean curd is: the calcium sulfate addition mixes 1.0% of rear mixed liquor gross mass for low purine degreasing instant bean curd powder with water, 85 ℃ of setting temperatures, setting time 10min obtains low purine degreasing bean curd.
Embodiment 2:
with protein content 46-51%, total sugar content 34.4-38%, fat content 4-5%, purine content is that 120 mesh sieve are pulverized and crossed to the defatted soybean meal of 253-275 mg/100g, defatted soybean meal powder after sieving carries out the ultrasonic wave processing after 1:14 mixes in mass ratio with water, the ultrasonic wave treatment conditions are ultrasonic temperature 45 C, ultrasonic time 40min, then add the absorption that shitosan carries out nucleic acid, the shitosan addition is 1.5% of defatted soybean meal aqueous solution gross mass, optimal adsorption times 110 min, centrifugal 5min under 3000r/min, after shitosan elimination with absorption nucleic acid, mashing off, the mashing off condition is 85 ℃ of mashing off temperature, mashing off time 9min, after cooling, 85 ℃ of EATs, spray-drying under the condition that leaving air temp is 180 ℃, obtaining purine content is 125mg/100g, protein, total reducing sugar and fat content are respectively 54.5%, 26%, 0.5%, meet high nutrition, the Detection of content of the low purine degreasing instant bean curd powder (by GBT18738-2006(instant bean and soymilk powder) of low-fat requirement and detection method detect analysis to low purine degreasing instant bean curd powder, this instant bean curd powder meets GBT18738-2006 and requires).To hang down purine degreasing instant bean curd powder and water in mass ratio 1:12 carry out proportioning, the condition that calcium sulfate is cooked bean curd is: the calcium sulfate addition mixes 1.0% of rear mixed liquor gross mass for low purine degreasing instant bean curd powder with water, 90 ℃ of setting temperatures, setting time 10min obtains low purine degreasing bean curd.
Embodiment 3:
with protein content 46-51%, total sugar content 34.4-38%, fat content 4-5%, purine content is that 120 mesh sieve are pulverized and crossed to the defatted soybean meal of 253-275 mg/100g, defatted soybean meal powder after sieving carries out the ultrasonic wave processing after 1:14 mixes in mass ratio with water, the ultrasonic wave treatment conditions are ultrasonic temperature 50 C, ultrasonic time 45 min, then add the absorption that shitosan carries out nucleic acid, the shitosan addition is 2.0% of defatted soybean meal aqueous solution gross mass, optimal adsorption times 120 min, centrifugal 5min under 3000r/min, after shitosan elimination with absorption nucleic acid, mashing off, the mashing off condition is 85 ℃ of mashing off temperature, mashing off time 9min, after cooling, at EAT 80-90 ℃, spray-drying under the condition of leaving air temp 175-185 ℃, 90 ℃ of EATs, spray-drying under the condition that leaving air temp is 180 ℃, obtaining purine content is 124.5mg/100g, protein, total reducing sugar and fat content are respectively 55.5%, 27%, 1%, meet high nutrition, the Detection of content of the low purine degreasing instant bean curd powder (by GBT18738-2006(instant bean and soymilk powder) of low-fat requirement and detection method detect analysis to low purine degreasing instant bean curd powder, this instant bean curd powder meets GBT18738-2006 and requires).To hang down purine degreasing instant bean curd powder and water in mass ratio 1:12 carry out proportioning, the condition that calcium sulfate is cooked bean curd is: the calcium sulfate addition mixes 1.5% of rear mixed liquor gross mass for low purine degreasing instant bean curd powder with water, 93 ℃ of setting temperatures, setting time 11min obtains low purine degreasing bean curd.
Embodiment 4:
with protein content 46-51%, total sugar content 34.4-38%, fat content 4-5%, purine content is that 120 mesh sieve are pulverized and crossed to the defatted soybean meal of 253-275 mg/100g, defatted soybean meal powder after sieving carries out the ultrasonic wave processing after 1:16 mixes in mass ratio with water, the ultrasonic wave treatment conditions are ultrasonic temperature 50 C, ultrasonic time 30min, then add the absorption that shitosan carries out nucleic acid, the shitosan addition is 2.0% of defatted soybean meal aqueous solution gross mass, optimal adsorption times 120 min, centrifugal 5min under 3000r/min, after shitosan elimination with absorption nucleic acid, mashing off, the mashing off condition is 85 ℃ of mashing off temperature, mashing off time 9min, after cooling, at EAT 80-90 ℃, spray-drying under the condition of leaving air temp 175-185 ℃, obtaining purine content is 123.5-130 mg/100g, protein, total reducing sugar and fat content are respectively 54-57%, 26-28%, 0-1%, meet high nutrition, the Detection of content of the low purine degreasing instant bean curd powder (by GBT18738-2006(instant bean and soymilk powder) of low-fat requirement and detection method detect analysis to low purine degreasing instant bean curd powder, this instant bean curd powder meets GBT18738-2006 and requires).To hang down purine degreasing instant bean curd powder and water in mass ratio 1:12 carry out proportioning, the condition that calcium sulfate is cooked bean curd is: the calcium sulfate addition mixes 2.0% of rear mixed liquor gross mass for low purine degreasing instant bean curd powder with water, 95 ℃ of setting temperatures, setting time 10min obtains low purine degreasing bean curd.
Embodiment 5:
with protein content 46-51%, total sugar content 34.4-38%, fat content 4-5%, purine content is that 120 mesh sieve are pulverized and crossed to the defatted soybean meal of 253-275 mg/100g, defatted soybean meal powder after sieving carries out the ultrasonic wave processing after 1:16 mixes in mass ratio with water, the ultrasonic wave treatment conditions are ultrasonic temperature 50 C, ultrasonic time 30min, then add the absorption that shitosan carries out nucleic acid, the shitosan addition is 0.5% of defatted soybean meal aqueous solution gross mass, optimal adsorption times 80 min, centrifugal 5min under 3000r/min, after shitosan elimination with absorption nucleic acid, mashing off, the mashing off condition is 85 ℃ of mashing off temperature, mashing off time 9min, after cooling, 80 ℃ of EATs, spray-drying under the condition that leaving air temp is 185 ℃, obtaining purine content is 123.5mg/100g, protein, total reducing sugar and fat content are respectively 57%, 26%, 0.8%, meet high nutrition, the low purine degreasing instant bean curd powder of low-fat requirement, by GBT18738-2006(instant bean and soymilk powder) Detection of content and detection method low purine degreasing instant bean curd powder is detected analysis, this low purine degreasing instant bean curd powder meets the GBT18738-2006 requirement.To hang down purine degreasing instant bean curd powder and water in mass ratio 1:12 carry out proportioning, the condition that calcium sulfate is cooked bean curd is: the calcium sulfate addition mixes 2.0% of rear mixed liquor gross mass for low purine degreasing instant bean curd powder with water, 95 ℃ of setting temperatures, setting time 10min obtains low purine degreasing bean curd.
Embodiment 6:
with protein content 46-51%, total sugar content 34.4-38%, fat content 4-5%, purine content is that 120 mesh sieve are pulverized and crossed to the defatted soybean meal of 253-275 mg/100g, defatted soybean meal powder after sieving carries out the ultrasonic wave processing after 1:16 mixes in mass ratio with water, the ultrasonic wave treatment conditions are 48 ℃ of ultrasonic temperature, ultrasonic time 40min, then add the absorption that shitosan carries out nucleic acid, the shitosan addition is 1.5% of defatted soybean meal aqueous solution gross mass, optimal adsorption times 150 min, centrifugal 5min under 3000r/min, shitosan elimination with absorption nucleic acid, the low purine skimmed soy milk that will prepare by shitosan at last is 80 ℃ of EATs, spray-drying under the condition that leaving air temp is 185 ℃, obtaining purine content is 123.5mg/100g, protein, total reducing sugar and fat content are respectively 56%, 25%, 1.0%, meet high nutrition, the low purine degreasing instant bean curd powder of low-fat requirement, by GBT18738-2006(instant bean and soymilk powder) Detection of content and detection method low purine degreasing instant bean curd powder is detected analysis, this low purine degreasing instant bean curd powder meets the GBT18738-2006 requirement.To hang down purine degreasing instant bean curd powder and water in mass ratio 1:12 carry out proportioning, the condition that calcium sulfate is cooked bean curd is: the calcium sulfate addition mixes 2.0% of rear mixed liquor gross mass for low purine degreasing instant bean curd powder with water, 95 ℃ of setting temperatures, setting time 10min obtains low purine degreasing bean curd.
The low purine of the present invention's preparation takes off these new varieties of ester bean curd, its protein should have the character the same with new fresh soya-bean milk, avoid illegal retailer to abuse of sodium formaldehyde sulfoxylate etc., lay the foundation for further developing the edible low purine food of gout patients, for the deep processing of further developing defatted soybean meal provides technical support, the economic benefit that improves defatted soybean meal for enterprise provides technical conditions.Replenish the deficiency that the gout patients animal protein takes in important meaning will be arranged for gout patients provides a kind of low purine to take off ester bean curd.
In the present invention, protein content 46-51%, total sugar content 34.4-38%, fat content 4-5%, purine content are that the defatted soybean meal of 253-275 mg/100g has been bought from oily factory.
Claims (3)
1. the production method of one kind low purine degreasing bean curd, it is characterized in that: the production method of this low purine degreasing bean curd is:
One, 120 mesh sieve are pulverized and crossed to the defatted soybean meal that is 253-275 mg/100g with protein content 46-51%, total sugar content 34.4-38%, fat content 4-5%, purine content, the defatted soybean meal powder carries out the ultrasonic wave processing after 1:12-1:16 mixes in mass ratio with water, the ultrasonic wave treatment conditions are ultrasonic temperature 40-55 ℃, ultrasonic time 30-50min;
Two, add shitosan after the above-mentioned ultrasonic processing in the defatted soybean meal aqueous solution and carry out the absorption of nucleic acid, the shitosan addition is the 0.5-2.0% of defatted soybean meal aqueous solution gross mass, adsorption time 80-150 min;
Three, centrifugal 5min under 3000r/min with the shitosan elimination of absorption nucleic acid, makes low purine skimmed soy milk;
Four, will hang down purine skimmed soy milk mashing off, the mashing off condition is 85-95 ℃ of mashing off temperature, and mashing off time 8-14min is cooling after mashing off;
Five, spray-drying under the condition of EAT 80-90 ℃, leaving air temp 175-185 ℃, obtain low purine degreasing instant bean curd powder, and in low purine degreasing instant bean curd powder, purine content is 123.5-130 mg/100g;
Six, manufacture bean curd, to hang down purine degreasing instant bean curd powder and water in mass ratio 1:12-1:16 carry out proportioning, and add wherein calcium sulfate to cook bean curd, the calcium sulfate addition mixes the 1.0-2.0% of rear mixed liquor gross mass for low purine degreasing instant bean curd powder with water, setting temperature 85-95 ℃, setting time 9-11min.
2. the production method of low purine degreasing bean curd according to claim 1 is characterized in that: the described time of utilizing shitosan to carry out nucleic acid absorption is 100-130 min.
3. the production method of low purine degreasing bean curd according to claim 2, it is characterized in that: in described low purine degreasing instant bean curd powder, protein content is 54-57%, total sugar content is that 26-28%, fat content are 0-1%.
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Inventor after: Cui Suping Inventor after: Zhang Hongwei Inventor after: Che Kang Inventor after: Xie Wei Inventor after: Wang Qin Inventor after: Yuan Xu Inventor after: Zhang Qingrong Inventor after: Li Xiubo Inventor after: Deng Jingzhi Inventor before: Cui Suping Inventor before: Che Kang Inventor before: Xie Wei Inventor before: Zhang Hongwei Inventor before: Wang Qin Inventor before: Yuan Xu Inventor before: Zhang Qingrong Inventor before: Li Xiubo Inventor before: Deng Jingzhi |
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Free format text: CORRECT: INVENTOR; FROM: CUI SUPING CHE KANG XIE WEI ZHANG HONGWEI WANG QIN YUAN XU ZHANG QINGRONG LI XIUBO DENG JINGZHI TO: CUI SUPING ZHANG HONGWEI CHE KANG XIE WEI WANG QIN YUAN XU ZHANG QINGRONG LI XIUBO DENG JINGZHI |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130605 Termination date: 20210715 |
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| CF01 | Termination of patent right due to non-payment of annual fee |