CN104798891A

CN104798891A - Salting-out and adsorption processing method for low-purine soybean milk

Info

Publication number: CN104798891A
Application number: CN201510215366.5A
Authority: CN
Inventors: 王明力; 李慧慧; 赵婕; 汤翠
Original assignee: Guizhou University
Current assignee: Guizhou University
Priority date: 2015-04-30
Filing date: 2015-04-30
Publication date: 2015-07-29

Abstract

The invention discloses a salting-out and adsorption processing method for low-purine soybean milk. The method comprises the following steps: manufacturing soybean milk according to the traditional process; adding 4.0-5.0 g of food-grade calcium salt into each 100 mL of the soybean milk; then adding 2.0-5.0 mg of activated carbon; regulating the pH value to be 6.0-6.8; carrying out still standing for 60-70 minutes at a constant temperature ranging from 60 DEG C to 65 DEG C; centrifuging, so as to obtain the low-purine soybean milk. According to the salting-out and adsorption processing method disclosed by the invention, the soybean milk is processed by salting-out and adsorption, so that the purine and the like can be removed from the soybean milk effectively, the bean products can be eaten by patients with gout diseases and complications thereof, and the reference on the healthy diet is provided for the public; through detection, the salting-out and adsorption processing method can be used for removing 65-70% of the purine substances from the soybean milk.

Description

A kind of processing method of low purine soya-bean milk of saltouing-adsorb

Technical field

The present invention relates to a kind of employing to saltout-suction type processes the method for low purine soya-bean milk, belongs to bean product processing technique field.

Background technology

Soya-bean milk is traditional drink of China, containing abundant vegetable protein, phosphatide, B family vitamin, nicotinic acid with abundant have the mineral matter such as iron, calcium, is a kind of all-ages nutraceutical, enjoys the good reputation of " vegetable milk " America and Europe.Long-term edible soya-bean milk, has desirable effect to diseases such as control high fat of blood, hypertension, artery sclerosis, diabetes.Also can play prevention senile dementia, asthma, headstroke and the effect such as to delay senility simultaneously.But containing certain purine substance in soya-bean milk, in human body, purine oxidation can become uric acid, and the too high gout that will cause of uric acid, so gout patients, diabetic and related complication patient should not eat for a long time.

Bean product are traditional foods that our people eats for a long time, and because soybean is through processing, not only protein content does not subtract, but also improves digestibility, plays an important role improving in food nutrition situation.Along with the raising of social progress and living standards of the people, people have exceeded the simple category meeting existence or prevent deficiency disease to the demand of nutrition, and as the important means of disease preventing and treating, rational diet structure, by providing A wide selection of colours and designs to people, quantity is sufficient, the various nutrients that ratio is applicable to, that the mankind improve life quality, extend the existence time limit, the effective ways of state of keeping fit, the part in " Chinese residents dietary guidelines " that soybean and goods thereof are recommended as " Chinese Soclety of Nutrition ", inseparable with our health.But adopt the bean product that process of prior art, the purine content contained by it is still higher, be not suitable for suffering from the edible of goat and sick morbidity patient thereof.Through measuring, the soybean of each real estate mainly contains purine substance is in the market guanine and adenine, and wherein adenine content is about 15.74mg/100g (dry weight), and the content of guanine is about 48.0mg/100g (dry weight .).This shows, existing soya-bean milk and bean product production technology can not realize the target reducing or reduce purine content.

Summary of the invention

The object of the invention is to: provide that a kind of manufacture craft is simple, cost of manufacture is lower, mouthfeel is better, the processing method of the low purine soya-bean milk of edible safety, to overcome the deficiencies in the prior art.

Technical scheme of the present invention: a kind of processing method of low purine soya-bean milk of saltouing-adsorb, comprises the following steps:

A. prepare soya-bean milk: produce soya-bean milk traditionally, soya bean: water is (1g ~ 2g): (15mL ~ 30mL), soak 10-12h, defibrination.

B. to saltout-adsorption treatment: in every 100mL soya-bean milk, add 4.0-5.0g food-grade calcium salt, then add the active carbon of 2.0-5.0mg, regulate pH to be that 6.0-6.8,60-65 DEG C of constant temperature leaves standstill 60-70min, low purine soya-bean milk after centrifugal, can be obtained.

In preceding method, the food-grade calcium salt described in step b is food-grade calcium chloride.

Compared with prior art, the invention has the advantages that: the present invention utilizes-suction type process soya-bean milk of saltouing, can effectively remove purine substance in soya-bean milk, thus make goat and complication patient thereof also can eat bean product normally, and provide the reference of health diet for popular colony.After testing, the present invention is adopted can to remove the purine substance of in soya-bean milk 65% ~ 70%.Therefore, compared with prior art, the present invention not only has the advantage that processed bean product can keep the abundant nutrition of traditional soybean product in the present invention, but also have purine content very low, the advantage that gout patients normally eats can be met completely.The soya-bean milk that the present invention produces compares with the soya-bean milk of produced in conventional processes, has identical local flavor and nutritive value, also largely reduces its purine content simultaneously.Prove through test, the present invention is that one can be stablized, long-acting, safe, nontoxic, economic and bean product purine minimizing technology easily.

Detailed description of the invention

In order to make the object of the invention, technical scheme and advantage clearly, below in conjunction with embodiment, the present invention is described in further detail.

Embodiment 1

The processing method of a kind of low purine soya-bean milk of saltouing-adsorb of the present invention, comprises the following steps:

A. prepare soya-bean milk: produce soya-bean milk traditionally, soya bean: water is 1kg:15L, soak 10-12h, defibrination.

B. to saltout-adsorption treatment: in every 100mL soya-bean milk, add 4.0g food-grade calcium chloride, then add the active carbon of 2.0mg, regulate pH to be that 6.0-6.8,60-65 DEG C of constant temperature leaves standstill 60-70min, low purine soya-bean milk after centrifugal, can be obtained.

Embodiment 2

A. prepare soya-bean milk: produce soya-bean milk traditionally, soya bean: water is 2kg:30L, soak 10-12h, defibrination.

Embodiment 3

A. prepare soya-bean milk: produce soya-bean milk traditionally, soya bean: water is 1.5kg:20L, soak 10-12h, defibrination.

After testing, above-described embodiment all effectively can remove purine substance in soya-bean milk (can remove the purine substance of in soya-bean milk 65% ~ 70%), thus makes goat and complication patient thereof also can eat bean product normally.

Claims

1. to saltout-adsorb the processing method of low purine soya-bean milk, it is characterized in that comprising the following steps:

A. prepare soya-bean milk: produce soya-bean milk traditionally, soya bean: water is (1g ~ 2g): (15mL ~ 30mL), soak 10-12h, defibrination;

2. the processing method of low purine soya-bean milk of saltouing-adsorb according to claim 1, is characterized in that: the food-grade calcium salt described in step b is food-grade calcium chloride.