CN102715278A - Method for producing low-purine degreased lactone Tofu - Google Patents
Method for producing low-purine degreased lactone Tofu Download PDFInfo
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Abstract
The invention relates to a method for producing low-purine degreased lactone 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 degreased bean pulps to 120 meshes; and performing ultrasonic treatment on the degreased bean pulps and the water in a mass ratio of (1:12)-(1:16); 2, adding chitosan into the degreased bean pulp aqueous solution subjected to ultrasonic treatment for adsorbing nucleic acid; 3, filtering out the chitosan on which the nucleic acid is adsorbed to prepare 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 at the air inlet temperature of 80-90 DEG C and the air outlet temperature of 175-185 DEG C to prepare convenient low-purine degreased Tofu powder; and 6, making Tofu, mixing the convenient low-purine degreased convenient Tofu powder with water in a mass ratio of (1:12)-(1:16), and adding glucose lactone 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 inner ester bean curd.
Two, background technology
Hyperuricemia (Hyperuricemia, HuA) and gout (Gout) be a kind of because of purine metabolic disturbance cause uric acid excretion reduce with (or) the purine metabolism obstacle causes the common disease that blood uric acid increases.According to statistics: 90% patient with gout will cause complication such as chronic kidney diseases such as impotence, ephritis, calculus and heart disease; 50% patient is prone to produce 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 of treatment is to suppress uric acid (UA) to form, and quickens uric acid and gets rid of external.Traditional anti-gout drugs treatment has certain result of treatment, but often is attended by side effects such as fash, heating, hemorrhage of digestive tract, kidney damage.The adjustment diet reduces the absorption of purine, and restriction is drunk with careful particularly important for the treatment of gout with some drugs.High purine diet is not a protopathy because of, but the reason that gout is brought out and increased the weight of.So; Gout patient often is asked to internal organ such as the heart, liver, kidney, brain of fasting animal; 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 the 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 nourishing healthy 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 is to replace one of best vegetable protein of animal protein near animal protein, and defatted soybean meal often is processed to the soyabean protein powder of high nutrition.Content through measuring purine in the defatted soybean meal is 253-275 mg/100g, and the protein product that is processed into is not suitable for the gout patients.If can important meaning will be arranged for the gout patient provides a kind of deficiency that makes things convenient for degreasing bean curd to replenish the absorption of gout patient animal protein of low purine, but not see the correlative study report up to now.
In eukaryotic, 98% DNA forms nucleoprotein (DNP) with protein bound in nucleus.The RNA that accounts for RNA total amount 80% become with protein bound rRNA (ribosomalRNA, rRNA).Food amplifying nucleic acid major part exists with nucleoprotein and two kinds of forms of rRNA, and the base that constitutes nucleic acid is divided into two types of purine base and pyrimidine bases, 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 uses the phenol extracting, except that 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 a carcinogenic substance.The nucleic acid of routine and protein dissociate with separation process in used the organic solvent of toxic side effect in a large number, if be used in food service industry, will bring the hidden danger of food.And, 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 safety of gout patients about nucleic acid and the separation condition research of protein in external non-organic solution not being seen relevant bibliographical information.
At present, do not see the relevant bibliographical information that utilizes the non-organic solvent method to reduce food amplifying nucleic acid content both at home and abroad.
It is to use high quality soybean that the traditional bean curd of China processes raw material, and the accessory substance bean dregs are used as feed basically and use, and the economic benefit of soybean is not high.Defatted soybean meal is the byproduct of grease factory system oil, 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 bring high blood pressure down, supplement calcium, and beauty treatment weight reducing is well received popular food.Heilongjiang Province's tradition 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 basically.About 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 big, and little several tons, width of cloth difference is very big.The bean curd production of individual workship, the unprincipled fellow be everlasting add in the soft beancurd sodium formaldehyde sulfoxylate anticorrosion with brighten, both extended the shelf life, improve the color and luster of soft beancurd again, stimulate appetite, so 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.Though formaldehyde has anti-corrosion function, can cause damage to liver, kidney and the nervous system of human body, destroy nucleic acid and protein (especially enzyme), influence metabolism, be a kind of carcinogen.Sodium hydrogensulfite has reproducibility, and unstable, decomposes and emits SO2, so discoloration is arranged.In food, add sodium formaldehyde sulfoxylate, can make the people produce symptoms such as expiratory dyspnea, stomachache, headache, vomiting are weak, anorexia, long-term edible having endless trouble after the food.
Three, summary of the invention
The production method that the purpose of this invention is to provide low purine degreasing inner ester bean curd; Purine degreasing inner ester bean curd is hanged down in preparation by this method; Replenish the deficiency that protein is taken in for the gout patient provides a kind of low purine degreasing inner ester bean curd, nutrient balance has great importance in the goat human body to keeping.
The technical scheme that the present invention adopts is: the production method of this low purine degreasing inner ester bean curd is:
One, with protein content 46-51%, total sugar content 34.4-38%, fat content 4-5%, purine content is defatted soybean meal pulverizing and mistake 120 mesh of 253-275 mg/100g; The defatted soybean meal powder with carry out ultrasonic Treatment after water mixes by mass ratio 1:12-1:16; The ultrasonic Treatment condition is ultrasonic temperature 40-55 ℃, ultrasonic time 30-50min;
Two, after above-mentioned sonicated, add shitosan 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 a mashing off temperature, and mashing off time 8-14min cools off behind the mashing off;
Five, spray-drying under the condition of EAT 80-90 ℃, leaving air temp 175-185 ℃ obtains low purine degreasing instant bean curd powder, and purine content is 123.5-130 mg/100g in the purine degreasing instant bean curd powder;
Six, manufacture bean curd; To hang down purine degreasing instant bean curd powder and water and carry out proportioning by mass ratio 1:12-1:16; And cook bean curd to wherein adding the glucose lactone; Glucose lactone addition mixes the 0.5-1.5% of back mixed liquor gross mass, setting temperature 85-90 ℃, setting time 9-11min for low purine degreasing instant bean curd powder with water.
The time of utilizing shitosan to carry out nucleic acid absorption in the such scheme is 100-130 min.
In the such scheme in the low purine degreasing instant bean curd powder protein content be 54-57%, total sugar content be 26-28%,, fat content is 0-1%.
Detection content and detection method by GBT18738-2006 (instant bean and soymilk powder) are carried out check and analysis to the low purine degreasing instant bean curd powder that the present invention prepares, and this instant bean curd powder meets the GBT18738-2006 requirement.
The present invention is raw material with the defatted soybean meal; At first adopt ultrasonic Treatment; And then through method such as adsorbents adsorb nucleic acid is adsorbed on the adsorbent, make nucleic acid and Separation of Proteins, reduce defatted soybean meal amplifying nucleic acid content; The low purine degreasing instant bean curd powder that is suitable for the gout patients and the water that obtain are carried out proportioning by a certain percentage, thereby the preparation that obtains a best is suitable for the production method that the low purine of gout patients takes off ester bean curd.
1. purine content is 105-130mg/100g in the low purine degreasing instant bean curd powder that makes of the present invention; Protein, total reducing sugar and fat content are respectively 54-57%, 26-28%, 0%, meet the low purine degreasing instant bean curd powder of high nutrition, low-fat requirement, and purine content is less than 150mg/100g in this soybean flour; Belong to low fast food; Be suitable for the gout patients, do coagulating agent, prepared the low purine degreasing inner ester bean curd that is suitable for the gout patients again with the glucose lactone.
2. be suitable for the process of manufacturing of the low purine degreasing inner ester bean curd of gout patients, 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.
3 low purine degreasing inner ester bean curds provided by the invention are a kind of pure naturals, integrate the pollution-free food of soya-bean milk, jellied bean curd, bean curd, have instant, characteristics such as nutritious, are convenient to store, fresh-keeping, transportation, realize 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. specification requirement of the present invention 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 are pulverized and crossed to the defatted soybean meal of 253-275 mg/100g, with the defatted soybean meal powder after sieving with carry out ultrasonic Treatment after water mixes by mass ratio 1:12, the ultrasonic Treatment condition is 40 ℃ of ultrasonic temperature; Ultrasonic time 35 min add the absorption that shitosan carries out nucleic acid then, and 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 the shitosan elimination with absorption nucleic acid, mashing off; The mashing off condition is 85 ℃ of mashing off temperature; Mashing off time 9min, after the cooling, spray-drying under the condition of 80 ℃ of EATs, 175 ℃ of leaving air temps; Obtaining purine content is 130 mg/100g; Protein, total reducing sugar and fat content are respectively 54%, 27%, 1%, meet the low purine degreasing instant bean curd powder (detection content and detection method by GBT18738-2006 (instant bean and soymilk powder) are carried out check and analysis to low purine degreasing instant bean curd powder, and this instant bean curd powder meets GBT18738-2006 and requires) of high nutrition, low-fat requirement.To hang down purine degreasing instant bean curd powder and water and carry out proportioning by mass ratio 1:12; The condition that the glucose lactone is cooked bean curd is: glucose lactone addition mixes 0.5% of back mixed liquor gross mass for low purine degreasing instant bean curd powder with water; 86 ℃ of setting temperatures; Setting time 10min obtains low purine degreasing inner ester 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 are pulverized and crossed to the defatted soybean meal of 253-275 mg/100g, with the defatted soybean meal powder after sieving with carry out ultrasonic Treatment after water mixes by mass ratio 1:14, the ultrasonic Treatment condition is 45 ℃ of ultrasonic temperature; Ultrasonic time 40min adds the absorption that shitosan carries out nucleic acid then, and the shitosan addition is 1.5% of a defatted soybean meal aqueous solution gross mass; Optimal adsorption times 110 min; Centrifugal 5min under 3000r/min, after the shitosan elimination with absorption nucleic acid, mashing off; The mashing off condition is 85 ℃ of mashing off temperature; Mashing off time 9min, after the cooling, spray-drying under the condition of 85 ℃ of EATs, 180 ℃ of leaving air temps; Obtaining purine content is 125mg/100g; Protein, total reducing sugar and fat content are respectively 54.5%, 26%, 0.5%, meet the low purine degreasing instant bean curd powder (detection content and detection method by GBT18738-2006 (instant bean and soymilk powder) are carried out check and analysis to low purine degreasing instant bean curd powder, and this instant bean curd powder meets GBT18738-2006 and requires) of high nutrition, low-fat requirement.To hang down purine degreasing instant bean curd powder and water and carry out proportioning by mass ratio 1:12; The condition that the glucose lactone is cooked bean curd is: glucose lactone addition mixes 1.0% of back mixed liquor gross mass for low purine degreasing instant bean curd powder with water; 88 ℃ of setting temperatures; Setting time 11min obtains low purine degreasing inner ester 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 are pulverized and crossed to the defatted soybean meal of 253-275 mg/100g, with the defatted soybean meal powder after sieving with carry out ultrasonic Treatment after water mixes by mass ratio 1:14, the ultrasonic Treatment condition is 50 ℃ of ultrasonic temperature; Ultrasonic time 45 min; Add the absorption that shitosan carries out nucleic acid then, the shitosan addition is 2.0% of a defatted soybean meal aqueous solution gross mass, optimal adsorption times 120 min; Centrifugal 5min under 3000r/min; After the shitosan elimination with absorption nucleic acid, mashing off, the mashing off condition is 85 ℃ of mashing off temperature; Mashing off time 9min; After the cooling, spray-drying under the condition of EAT 80-90 ℃, leaving air temp 175-185 ℃, spray-drying under the condition of 90 ℃ of EATs, 180 ℃ of leaving air temps; Obtaining purine content is 124.5mg/100g; Protein, total reducing sugar and fat content are respectively 55.5%, 27%, 1%, meet the low purine degreasing instant bean curd powder (detection content and detection method by GBT18738-2006 (instant bean and soymilk powder) are carried out check and analysis to low purine degreasing instant bean curd powder, and this instant bean curd powder meets GBT18738-2006 and requires) of high nutrition, low-fat requirement.To hang down purine degreasing instant bean curd powder and water and carry out proportioning by 1:12; The condition that the glucose lactone is cooked bean curd is: glucose lactone addition mixes 1.5% of back 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 inner ester 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 are pulverized and crossed to the defatted soybean meal of 253-275 mg/100g, with the defatted soybean meal powder after sieving with carry out ultrasonic Treatment after water mixes by mass ratio 1:16, the ultrasonic Treatment condition is 50 ℃ of ultrasonic temperature; Ultrasonic time 30min adds the absorption that shitosan carries out nucleic acid then, and the shitosan addition is 2.0% of a defatted soybean meal aqueous solution gross mass; Optimal adsorption times 120 min; Centrifugal 5min under 3000r/min, after the shitosan elimination with absorption nucleic acid, mashing off; The mashing off condition is 85 ℃ of mashing off temperature; Mashing off time 9min, after the cooling, spray-drying under the condition of EAT 80-90 ℃, 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 the low purine degreasing instant bean curd powder (detection content and detection method by GBT18738-2006 (instant bean and soymilk powder) are carried out check and analysis to low purine degreasing instant bean curd powder, and this instant bean curd powder meets GBT18738-2006 and requires) of high nutrition, low-fat requirement.To hang down purine degreasing instant bean curd powder and water and carry out proportioning by mass ratio 1:12; The condition that the glucose lactone is cooked bean curd is: glucose lactone addition mixes 1.0% of back mixed liquor gross mass for low purine degreasing instant bean curd powder with water; 90 ℃ of setting temperatures; Setting time 11min obtains low purine degreasing inner ester 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 are pulverized and crossed to the defatted soybean meal of 253-275 mg/100g, with the defatted soybean meal powder after sieving with carry out ultrasonic Treatment after water mixes by mass ratio 1:16, the ultrasonic Treatment condition is 50 ℃ of ultrasonic temperature; Ultrasonic time 30min adds the absorption that shitosan carries out nucleic acid then, and the shitosan addition is 0.5% of a defatted soybean meal aqueous solution gross mass; Optimal adsorption times 80 min, centrifugal 5min under 3000r/min is after the shitosan elimination with absorption nucleic acid; Mashing off; The mashing off condition is 85 ℃ of mashing off temperature, and mashing off time 9min is after the cooling; Spray-drying under the condition of 80 ℃ of EATs, 185 ℃ of leaving air temps; Obtaining purine content is 123.5mg/100g, and protein, total reducing sugar and fat content are respectively 57%, 26%, 0.8%, meets the low purine degreasing instant bean curd powder of high nutrition, low-fat requirement; Detection content and detection method by GBT18738-2006 (instant bean and soymilk powder) are carried out check and analysis to low purine degreasing instant bean curd powder, and this low purine degreasing instant bean curd powder meets the GBT18738-2006 requirement.To hang down purine degreasing instant bean curd powder and water and carry out proportioning by mass ratio 1:12; The condition that the glucose lactone is cooked bean curd is: glucose lactone addition mixes 1.2% of back mixed liquor gross mass for low purine degreasing instant bean curd powder with water; 90 ℃ of setting temperatures; Setting time 9min obtains low purine degreasing inner ester bean curd.
Embodiment 6:
Protein content 46-51%, total sugar content 34.4-38%, fat content 4-5%, purine content are the defatted soybean meal pulverizing of 253-275 mg/100g and cross 120 mesh; With the defatted soybean meal powder after sieving with carry out ultrasonic Treatment after water mixes by mass ratio 1:16; The ultrasonic Treatment condition is 48 ℃ of ultrasonic temperature, and ultrasonic time 40min adds the absorption that shitosan carries out nucleic acid then; The shitosan addition is 1.5% of a defatted soybean meal aqueous solution gross mass; Optimal adsorption times 150 min, centrifugal 5min under 3000r/min is with the shitosan elimination of absorption nucleic acid; At last will be through low purine skimmed soy milk spray-drying under the condition of 80 ℃ of EATs, 185 ℃ of leaving air temps of Preparation of Chitosan; Obtaining purine content is 123.5mg/100g, and protein, total reducing sugar and fat content are respectively 56%, 25%, 1.0%, meets the low purine degreasing instant bean curd powder of high nutrition, low-fat requirement; Detection content and detection method by GBT18738-2006 (instant bean and soymilk powder) are carried out check and analysis to low purine degreasing instant bean curd powder, and this low purine degreasing instant bean curd powder meets the GBT18738-2006 requirement.To hang down purine degreasing instant bean curd powder and water and carry out proportioning by mass ratio 1:12; The condition that the glucose lactone is cooked bean curd is: glucose lactone addition mixes 1.0% of back 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 inner ester bean curd.
Low these new varieties of purine degreasing inner ester bean curd of the present invention's preparation; Its protein should have and the new the same character of fresh soya-bean milk; Avoid illegal retailer to abuse of sodium formaldehyde sulfoxylate etc.; Lay the foundation for further developing the 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.The deficiency that provides a kind of low purine degreasing inner ester bean curd to replenish the absorption of gout patient animal protein for the gout patient will have important meaning.
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 among the present invention.
Claims (3)
1. the production method of one kind low purine degreasing inner ester bean curd, it is characterized in that: the production method of this low purine degreasing inner ester bean curd is:
One, with protein content 46-51%, total sugar content 34.4-38%, fat content 4-5%, purine content is defatted soybean meal pulverizing and mistake 120 mesh of 253-275 mg/100g; The defatted soybean meal powder with carry out ultrasonic Treatment after water mixes by mass ratio 1:12-1:16; The ultrasonic Treatment condition is ultrasonic temperature 40-55 ℃, ultrasonic time 30-50min;
Two, after above-mentioned sonicated, add shitosan 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 a mashing off temperature, and mashing off time 8-14min cools off behind the mashing off;
Five, spray-drying under the condition of EAT 80-90 ℃, leaving air temp 175-185 ℃ obtains low purine degreasing instant bean curd powder, and purine content is 123.5-130 mg/100g in the purine degreasing instant bean curd powder;
Six, manufacture bean curd; To hang down purine degreasing instant bean curd powder and water and carry out proportioning by mass ratio 1:12-1:16; And cook bean curd to wherein adding the glucose lactone; Glucose lactone addition mixes the 0.5-1.5% of back mixed liquor gross mass, setting temperature 85-90 ℃, setting time 9-11min for low purine degreasing instant bean curd powder with water.
2. the production method of low purine degreasing inner ester 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 inner ester bean curd according to claim 2 is characterized in that: protein content is 54-57% in the described purine degreasing instant bean curd powder, total sugar content be 26-28%,, fat content is 0-1%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110250287A (en) * | 2019-08-07 | 2019-09-20 | 秦皇岛金海食品工业有限公司 | A kind of preparation method and application of soybean flour, bean curd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250287A (en) * | 2019-08-07 | 2019-09-20 | 秦皇岛金海食品工业有限公司 | A kind of preparation method and application of soybean flour, bean curd |
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