CN102726539B - Production method for low-purine degreased soybean flour - Google Patents
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Abstract
The invention relates to a production method for low-purine degreased soybean flour. The production method for the low-purine degreased soybean flour comprises the steps of: 1) smashing 46-51% of protein, 34.4-38% of total sugar, 4-5% of fat, 253-275mg of purine/100g of degreased bean pulp and passing the materials through a 120-mesh sieve, wherein ultrasonic treatment is performed after mixing the degreased bean pulp and water in the mass ratio of 1: 12 to 1:16; 2) adding chitosan to degreased bean pulp aqueous solution after the ultrasonic treatment to adsorb nucleic acid; 3) centrifuging for 5min at the speed of 3000r/min to filter the chitosan adsorbed with the nucleic acid, so as to prepare low-purine degreased soya-bean milk; and 4) spraying and drying the low-purine degreased soya-bean milk under the condition of an air inlet temperature of 80-90 DEG C and an air outlet temperature of 175-185 DEG C, so as to obtain the low-purine degreased soybean flour. The soybean flour prepared by the preparation method has less than 150mg/100g purine, belongs to low-purine food, and is suitable for patients with gout.
Description
One, technical field
That the present invention relates to is the preparation method of soy meal, and what be specifically related to is the production method of low purine defatted soy flour.
Two, background technology
Hyperuricemia (Hyperuricemia, HuA) and gout (Gout) are a kind ofly to generate abnormal common disease because purine metabolic disturbance causes uric acid.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.Zhang W thinks can control the experimental study symptom by non-medicine and drug therapy, reduces the outbreak of blood uric acid and prophylaxis of acute.As seen 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.If the deficiency that provides a kind of soyabean protein powder of low purine to replenish the absorption of gout patients animal protein for gout patients will have important meaning, but have no up to now the report of correlative study.
Hyperuricemia and gout be heredity and (or) the acquired underexcretion that causes and (or) the purine metabolism obstacle causes that hyperuricemia is its characteristics.Hyperuricemia is the important biochemical basis of gout, and gout is clinical diagnosis, and gout must be with 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 has analgesic-antipyretic, colchicin, glucocorticoid, uricosureic agent (as probenecid, Benzbromarone etc.) and some xanthine oxidase inhibitors etc., drug therapy has certain result for the treatment of, but often is accompanied by serious side effect.Purine content in every 100g food surpasses 150mg, and this food is high purine food.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.
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.
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 albumen powder that is processed into is not suitable for gout patients.If the deficiency that provides a kind of soyabean protein powder of low purine to replenish the protein absorption for gout patients will have important meaning.
Three, summary of the invention
The production method that the purpose of this invention is to provide low purine defatted soy flour, the production method of this low purine defatted soy flour are used for solving present defatted soybean meal and are processed to the high problem of soyabean protein powder purine content.
The technical solution used in the present invention is: the production method of this low purine defatted soy flour 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 at last purine skimmed soy milk spray-drying under the condition of EAT 80-90 ℃, leaving air temp 175-185 ℃, and obtain low purine defatted soy flour, in low purine defatted soy flour, purine content is 123.5-130 mg/100g.
The time of utilizing shitosan to carry out nucleic acid absorption in such scheme is 100-130 min.
In such scheme in low purine defatted soy flour protein content be 54-57%, total sugar content be 26-28%,, fat content is 0-1%.
To sum up, the present invention is take defatted soybean meal as raw material, at first adopt ultrasonic wave to process, then with nucleic acid and protein dissociation, through methods such as adsorbent absorption, nucleic acid is adsorbed on adsorbent again, make nucleic acid and Separation of Proteins, reduce the defatted soybean meal Nucleic Acid, thereby the preparation that obtains a best is suitable for the production method of the edible low purine defatted soy flour of gout patients.By GBT18738-2006(instant bean and soymilk powder) Detection of content and detection method the low purine defatted soy flour of the present invention preparation is detected analysis, this soy meal meets the GBT18738-2006 requirement.
Beneficial effect:
1. the purine content of low purine defatted soy flour provided by the invention is 105-130mg/100g, protein, total reducing sugar and fat content are respectively 54-57%, 26-28%, 0%, the low purine defatted soy flour that meets high nutrition, low-fat requirement, in this soy meal, purine content is less than 150mg/100g, belong to low fast food, be suitable for gout patients edible.
2. the manufacturing process that is suitable for the edible low purine defatted soy flour of gout patients provided by the invention, do not introduce poisonous and hazardous chemical reagent, do not add any food additives yet, so this soy meal is safe, the consumer can relievedly eat.
3. the present invention provides new approach for the utilization of defatted soybean meal, and has improved the utilization rate of defatted soybean meal.
4. 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, carrying out ultrasonic wave after 1:12 mixes in mass ratio with water with the defatted soybean meal powder after sieving processes, 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, 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 175 ℃, obtaining purine content is 130 mg/100g, protein, total reducing sugar and fat content are respectively 54%, 27%, 1%, meet high nutrition, the low purine defatted soy flour of low-fat requirement, by GBT18738-2006(instant bean and soymilk powder) Detection of content and detection method low purine defatted soy flour is detected analysis, this soy meal meets the GBT18738-2006 requirement.
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, carrying out ultrasonic wave after 1:14 mixes in mass ratio with water with the defatted soybean meal powder after sieving processes, 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, shitosan elimination with absorption nucleic acid, the low purine skimmed soy milk that will prepare by shitosan at last is 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 low purine defatted soy flour of low-fat requirement, by GBT18738-2006(instant bean and soymilk powder) Detection of content and detection method low purine defatted soy flour is detected analysis, this soy meal meets the GBT18738-2006 requirement.
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, the defatted soybean meal powder 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, shitosan elimination with absorption nucleic acid, the low purine skimmed soy milk that will prepare by shitosan at last is 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 low purine defatted soy flour of low-fat requirement, by GBT18738-2006(instant bean and soymilk powder) Detection of content and detection method low purine defatted soy flour is detected analysis, this soy meal meets the GBT18738-2006 requirement.
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, carrying out ultrasonic wave after 1:16 mixes in mass ratio with water with the defatted soybean meal powder after sieving processes, 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, 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 180 ℃, obtaining purine content is 123.5mg/100g, protein, total reducing sugar and fat content are respectively 57%, 28%, 0.1%, meet high nutrition, the low purine defatted soy flour of low-fat requirement, by GBT18738-2006(instant bean and soymilk powder) Detection of content and detection method low purine defatted soy flour is detected analysis, this soy meal meets the GBT18738-2006 requirement.
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, carrying out ultrasonic wave after 1:16 mixes in mass ratio with water with the defatted soybean meal powder after sieving processes, 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, 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 57%, 26%, 0.8%, meet high nutrition, the low purine defatted soy flour of low-fat requirement, by GBT18738-2006(instant bean and soymilk powder) Detection of content and detection method low purine defatted soy flour is detected analysis, this soy meal meets the GBT18738-2006 requirement.
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, carrying out ultrasonic wave after 1:16 mixes in mass ratio with water with the defatted soybean meal powder after sieving processes, 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 defatted soy flour of low-fat requirement, by GBT18738-2006(instant bean and soymilk powder) Detection of content and detection method low purine defatted soy flour is detected analysis, this soy meal meets the GBT18738-2006 requirement.
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 a low purine defatted soy flour, it is characterized in that: the production method of this low purine defatted soy flour 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 100-150 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 at last purine skimmed soy milk spray-drying under the condition of EAT 80-90 ℃, leaving air temp 175-185 ℃, and obtain low purine defatted soy flour, in low purine defatted soy flour, purine content is 123.5-130 mg/100g.
2. the production method of low purine defatted soy flour 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 defatted soy flour according to claim 2, it is characterized in that: in described low purine defatted soy flour, protein content is 54-57%, total sugar content be 26-28%,, fat content is 0-1%.
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| CN101336076A (en) * | 2005-12-06 | 2008-12-31 | 不二制油株式会社 | Method for production of soybean peptide mixture |
| CN101940247A (en) * | 2010-07-27 | 2011-01-12 | 张东杰 | Process method for removing residual arsenic, lead and copper in soy protein isolate |
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| CN101336076A (en) * | 2005-12-06 | 2008-12-31 | 不二制油株式会社 | Method for production of soybean peptide mixture |
| CN101940247A (en) * | 2010-07-27 | 2011-01-12 | 张东杰 | Process method for removing residual arsenic, lead and copper in soy protein isolate |
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