CN105557959B - Low-purine defatted soybean meal cake and making method thereof - Google Patents
Low-purine defatted soybean meal cake and making method thereof Download PDFInfo
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- CN105557959B CN105557959B CN201610132676.5A CN201610132676A CN105557959B CN 105557959 B CN105557959 B CN 105557959B CN 201610132676 A CN201610132676 A CN 201610132676A CN 105557959 B CN105557959 B CN 105557959B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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Abstract
The invention relates to a low-purine defatted soybean flour cake and a preparation method thereof, wherein the low-purine defatted soybean flour cake comprises the following components in parts by mass: 30-45% of low-gluten flour, 5-20% of low-purine defatted soybean flour, 0.5-1.5% of cake oil, 20-25% of white granulated sugar, 20-35% of egg liquid and 0.3% of baking powder; the preparation method of the low-purine defatted soybean flour comprises the following steps: mixing defatted soybean meal powder and water according to the mass ratio of 1:6-1:12, stirring the mixture to obtain a pH value of 5.2, carrying out ultrasonic treatment, adding malt root powder accounting for 1.0-2.5 percent of the total mass of the defatted soybean meal powder and the water, and adding Ca2+、Mg2+Carrying out water bath treatment; adsorbing and centrifuging to obtain low-purine defatted soybean milk; and (3) carrying out spray drying on the low-purine defatted soybean milk to obtain low-purine defatted soybean flour, wherein the purine content in the low-purine defatted soybean flour is 100-140 mg/100 g. The flour and the protein in the low-purine defatted soybean flour are complementary in nutrition, and are suitable for gout patients.
Description
One, the technical field
The invention relates to a food cake, in particular to a low-purine defatted soybean flour cake and a preparation method thereof.
Second, background Art
Uric acid output is reduced due to purine metabolic disorders, causing uric acid to be deposited in the joints in the form of urate crystals, thereby causing gout inflammation to occur. According to statistics, the number of hyperuricemia patients in China currently reaches 1.2 hundred million, wherein the number of gout patients exceeds 7500 million, the gout patients are rapidly increased at an increasing rate of 9.7% every year, the ill people show a trend of becoming younger, and gout has become the second largest metabolic disease second to diabetes in China. Gout attacks are associated with an abundance of purines in the daily food intake, such as: meat and seafood are mainly caused by the fact that animal food can increase the content of serum uric acid, aggravate the disease, greatly reduce the high protein intake of gout patients, and further cause unbalanced nutrient intake of the gout patients. Therefore, the development of the health-care food which is suitable for gout patients and has rich nutrient substances and low purine content is necessary.
Purine and pyrimidine are components of nucleic acid, and in the food industry, low-purine food is generally prepared by degrading nucleic acid in food into purine base and pyrimidine base by using nuclease, and then adsorbing the purine base and the pyrimidine base by using an adsorbent. However, commercial nucleases are expensive and expensive to produce. Malt roots are a by-product of malting barley, and are rich in nucleases such as DNA hydrolase and RNA hydrolase.
The cake is a popular instant food, is fragrant, sweet, crisp and loose in taste and is popular with the public. The cake is a traditional baked food with flour, grease and sugar as main raw materials. However, the traditional cake is a high-energy and high-sugar food, and obesity and cardiovascular system diseases can be induced by long-term consumption or excessive intake of people, so that the health of the human body is threatened.
Third, the invention
The invention aims to provide a low-purine defatted soybean flour cake which is used for solving the problems of insufficient protein intake of gout patients and the problem of nutrition complementation of flour and low-purine defatted soybean flour protein, and also aims to provide a method for preparing the low-purine defatted soybean flour cake.
The invention adopts the following specific technical scheme: the low-purine defatted soybean flour cake is prepared from the following components in parts by mass: 30-45% of low-gluten flour, 5-20% of low-purine defatted soybean flour, 0.5-1.5% of cake oil, 20-25% of white granulated sugar, 20-35% of egg liquid and 0.3% of baking powder;
the preparation method of the low-purine defatted soybean flour comprises the following steps:
firstly, crushing defatted soybean meal with protein content of 45-52%, total sugar content of 30-39%, fat content of 2.5-5% and purine content of 250-280 mg/100g, sieving the crushed defatted soybean meal with a 100-mesh sieve, mixing the defatted soybean meal powder and water according to the mass ratio of 1:6-1:12, then stirring the mixture for 60 min at pH of 5.2, and then carrying out ultrasonic treatment under the condition that the ultrasonic power is 400W-550W, ultrasonic temperature of 45-55 ℃, and ultrasonic time of 30-50 min; after ultrasonic treatment, the pH value of the solution is 5.2-8.6, then 1.0-2.5% of the total mass of defatted soybean meal and water, malt root powder which is sieved by a 60-mesh sieve is added, and Ca is further added2+、Mg2+Performing water bath treatment, wherein Ca2+The concentration is 44 mg.L-1、Mg2+The concentration is 56 mg.L-1The water bath temperature is 45-75 ℃, and the water bath time is 2.5-3.5 h;
secondly, adding chitosan into the defatted soybean meal aqueous solution after the water bath treatment for nucleic acid adsorption, wherein the addition amount of the chitosan is 0.5-2.5 percent of the total mass of the solution after the ultrasonic treatment, and the adsorption time is 70-140 min;
thirdly, centrifuging for 20min at 4000r/min, filtering chitosan adsorbing nucleic acid out to prepare low-purine defatted soybean milk;
and fourthly, finally, spray drying the low-purine defatted soybean milk at the air inlet temperature of 70-90 ℃ and the air outlet temperature of 170-190 ℃ to obtain the low-purine defatted soybean flour, wherein the purine content in the low-purine defatted soybean flour is 140 mg/100 g.
In the scheme, the content of protein in the low-purine defatted soybean flour is 50-58%, the content of total sugar is 25-30%, and the content of fat is 0-2%.
The preparation method of the low-purine defatted soybean flour cake comprises the following steps:
firstly, preparing low-purine defatted soybean flour;
respectively weighing 30-45% of low-gluten flour, 5-20% of low-purine defatted soybean flour, 0.5-1.5% of cake oil, 20-25% of white granulated sugar, 20-35% of egg liquid and 0.3% of baking powder;
thirdly, crushing the eggs, putting the egg liquid into an egg beating barrel, adding granulated sugar, beating at medium speed for 10 min, and mixing uniformly; then adding cake oil for rapid whipping until the foam is uniform, the color is white, and the volume of the foam rises to 3 times of the original volume;
adding the baking powder into the low gluten flour and the low purine defatted soybean flour, adjusting the speed of a stirrer to be low, fully and uniformly mixing, adding the mixed flour and the low purine defatted soybean flour into the baked egg liquid, and baking at a medium speed until the baking is uniform and the batter is fine and smooth and does not have gluten;
cleaning the baking tray, brushing a layer of oil film, injecting the prepared batter into the baking tray, controlling the time for tray loading within 15min, placing the baked batter into an oven with the temperature of 170-190 ℃ of flour fire and the temperature of 190-200 ℃ of bottom fire, and baking for 20min ~ 25min to obtain the low-purine defatted soybean meal cake.
In summary, the invention uses defatted soybean meal as raw material, firstly adopts ultrasonic treatment to dissociate nucleic acid and protein, then adds malt root powder according to a certain proportion, and adds Ca at a certain pH, temperature, time2+And Mg2+Under the concentration, nucleic acid in the soybean meal is hydrolyzed by nuclease in the malt root powder, purine alkali and pyrimidine alkali are adsorbed on the adsorbent by methods such as adsorbent adsorption, the adsorbent adsorbing the purine alkali and the pyrimidine alkali is removed by a centrifugal method, the content of purine in the defatted soybean meal is reduced, and therefore the optimal production method for preparing the low-purine defatted soybean meal suitable for gout patients by utilizing the malt root powder is obtained. The low-purine defatted soybean flour prepared by the invention is detected and analyzed according to the detection content and detection method of GBT18738-2006 (instant soybean flour and soybean milk powder), and the soybean flour meets the requirements of GBT 18738-2006.
Has the advantages that:
1. the flour and the protein in the low-purine defatted soybean flour have a nutrition complementation effect (the flour protein is seriously lack of lysine, and the soybean protein is rich in lysine), and are suitable for gout patients to eat. Therefore, the low-purine defatted soybean flour cake is a nutritional health cake, and has complete color and appearance and golden and uniform color; the tissue is soft and elastic, and has the peculiar fragrance of the soybean; has fine, smooth and sweet taste.
2. The preparation process of the low-purine defatted soybean powder suitable for gout patients by using the malt root powder provided by the invention does not introduce toxic and harmful chemical reagents, and does not add any food additive, so that the soybean powder is safe, can be taken by consumers at ease, provides a new approach for the utilization of the defatted soybean meal and the malt roots, and improves the utilization rate of the defatted soybean meal.
3. The low-purine defatted soybean flour cake provided by the invention is free of trans-fatty acid and preservative, is safe and can be taken by consumers at ease.
4. The invention provides a new way for the protein intake of gout patients, and supplements the nutrition of gout patients; the technical requirement is low, the cost of processing equipment is low, and the method is suitable for standardized production.
Fourth, detailed description of the invention
The invention is further illustrated below:
example 1:
firstly, defatted soybean meal with protein content of 45-52%, total sugar content of 30-39%, fat content of 2.5-5% and purine content of 250-280 mg/100g is crushed and sieved by a 100-mesh sieve. Mixing the defatted soybean meal powder and water according to the mass ratio of 1:8, wherein the pH value is 5.2, and stirring for 60 min at the temperature of 50 ℃ and the stirring speed of 500 r/min; then carrying out ultrasonic treatment with the ultrasonic power of 500W and the ultrasonic temperature of 45 ℃ for 30 min; after the ultrasonic treatment, the pH of the solution after the ultrasonic treatment was adjusted to 5.2, 2.0% of malt root powder sieved through a 60-mesh sieve was added, and Ca was further added2+、Mg2+Wherein Ca is2+The concentration is 44 mg.L-1、Mg2+The concentration is 56 mg.L-1Rapidly raising the water bath temperature to 70 ℃ after the water bath temperature is 50 ℃ and the water bath time is 3.0h, and continuing the water bath for 2.5 h; adding chitosan for adsorbing nucleic acid, wherein the addition amount of chitosan is 1.0% of the total mass of defatted soybean meal aqueous solution, the optimal adsorption time is 100min, centrifuging at 4000r/min for 20min, and filtering out chitosan adsorbent adsorbed with purine base and pyrimidine base; and finally, spray drying the low-purine defatted soybean milk prepared from chitosan at the conditions of air inlet temperature of 80 ℃ and air outlet temperature of 180 ℃ to obtain the low-purine defatted soybean flour with purine content of 102 mg/100g and protein, total sugar and fat contents of 56%, 29% and 1.1% respectively.
Then, 38% of low-gluten flour, 10% of low-purine defatted soybean flour, 0.7% of cake oil, 23% of white granulated sugar, 28% of egg liquid and 0.3% of baking powder are respectively weighed. Crushing egg, placing egg liquid in an egg beating barrel, adding granulated sugar, beating at medium speed for 10 min, and mixing; then adding cake oil for rapid whipping until the foam is uniform, the color is white, and the volume is raised to 3 times of the original volume. Adding baking powder into low gluten flour and low purine defatted soybean flour, adjusting to low speed with a stirrer, mixing well, adding mixed flour and low purine defatted soybean flour into the foamed egg liquid, and stirring at medium speed until the mixture is uniformly foamed and the batter is fine and smooth without gluten. Cleaning the baking tray, brushing a layer of oil film, and injecting the prepared batter into the baking tray. The time for loading the plate is controlled within 15min, and the plate is placed in an oven with the surface fire of 170 ℃ and the primer of 200 ℃ for baking for 24 min. The color is golden and uniform, and the low-purine defatted soybean meal cake can be taken out of the furnace.
Example 2:
firstly, defatted soybean meal with protein content of 45-52%, total sugar content of 30-39%, fat content of 2.5-5% and purine content of 250-280 mg/100g is crushed and sieved by a 100-mesh sieve. Mixing the defatted soybean meal powder and water according to the mass ratio of 1:8, wherein the pH value is 5.2, and stirring for 60 min at the temperature of 50 ℃ and the stirring speed of 500 r/min; then carrying out ultrasonic treatment with the ultrasonic power of 500W and the ultrasonic temperature of 45 ℃ for 30 min; after the ultrasonic treatment, the pH of the solution after the ultrasonic treatment was adjusted to 5.2, 2.0% of malt root powder sieved through a 60-mesh sieve was added, and Ca was further added2+、Mg2+Wherein Ca is2+The concentration is 44 mg.L-1、Mg2+The concentration is 56 mg.L-1Rapidly raising the water bath temperature to 70 ℃ after the water bath temperature is 50 ℃ and the water bath time is 3.0h, and continuing the water bath for 2.5 h; adding chitosan for adsorbing nucleic acid, wherein the addition amount of chitosan is 1.0% of the total mass of defatted soybean meal aqueous solution, the optimal adsorption time is 100min, centrifuging at 4000r/min for 20min, and filtering out chitosan adsorbent adsorbed with purine base and pyrimidine base; and finally, spray drying the low-purine defatted soybean milk prepared from chitosan at the conditions of air inlet temperature of 80 ℃ and air outlet temperature of 180 ℃ to obtain the low-purine defatted soybean flour with purine content of 102 mg/100g and protein, total sugar and fat contents of 56%, 29% and 1.1% respectively.
Then 33% of low-gluten flour, 15% of low-purine defatted soybean flour, 0.7% of cake oil, 22% of white granulated sugar, 29% of egg liquid and 0.3% of baking powder are respectively weighed. Crushing egg, placing egg liquid in an egg beating barrel, adding granulated sugar, beating at medium speed for 10 min, and mixing; then adding cake oil for rapid whipping until the foam is uniform, the color is white, and the volume is raised to 3 times of the original volume. Adding baking powder into low gluten flour and low purine defatted soybean flour, adjusting to low speed with a stirrer, mixing well, adding mixed flour and low purine defatted soybean flour into the foamed egg liquid, and stirring at medium speed until the mixture is uniformly foamed and the batter is fine and smooth without gluten. Cleaning the baking tray, brushing a layer of oil film, and injecting the prepared batter into the baking tray. The time for loading the plate is controlled within 15min, and the plate is placed in an oven with the surface fire at the preset temperature of 180 ℃ and the primer at 200 ℃ for baking for 23 min. The color is golden and uniform, and the low-purine defatted soybean meal cake can be taken out of the furnace.
Example 3:
firstly, defatted soybean meal with protein content of 45-52%, total sugar content of 30-39%, fat content of 2.5-5% and purine content of 250-280 mg/100g is crushed and sieved by a 100-mesh sieve. Mixing the defatted soybean meal powder and water according to the mass ratio of 1:8, wherein the pH value is 5.2, and stirring for 60 min at the temperature of 50 ℃ and the stirring speed of 500 r/min; then carrying out ultrasonic treatment with the ultrasonic power of 500W and the ultrasonic temperature of 45 ℃ for 30 min; after the ultrasonic treatment, the pH of the solution after the ultrasonic treatment was adjusted to 5.2, 2.0% of malt root powder sieved through a 60-mesh sieve was added, and Ca was further added2+、Mg2+Wherein Ca is2+The concentration is 44 mg.L-1、Mg2+The concentration is 56 mg.L-1Rapidly raising the water bath temperature to 70 ℃ after the water bath temperature is 50 ℃ and the water bath time is 3.0h, and continuing the water bath for 2.5 h; adding chitosan for adsorbing nucleic acid, wherein the addition amount of chitosan is 1.0% of the total mass of defatted soybean meal aqueous solution, the optimal adsorption time is 100min, centrifuging at 4000r/min for 20min, and filtering out chitosan adsorbent adsorbed with purine base and pyrimidine base; and finally, spray drying the low-purine defatted soybean milk prepared from chitosan at the conditions of air inlet temperature of 80 ℃ and air outlet temperature of 180 ℃ to obtain the low-purine defatted soybean flour with purine content of 102 mg/100g and protein, total sugar and fat contents of 56%, 29% and 1.1% respectively.
Then 37% of low-gluten flour, 10% of low-purine defatted soybean flour, 0.7% of cake oil, 24% of white granulated sugar, 28% of egg liquid and 0.3% of baking powder are respectively weighed. Crushing egg, placing egg liquid in an egg beating barrel, adding granulated sugar, beating at medium speed for 10 min, and mixing; then adding cake oil for rapid whipping until the foam is uniform, the color is white, and the volume is raised to 3 times of the original volume. Adding baking powder into low gluten flour and low purine defatted soybean flour, adjusting to low speed with a stirrer, mixing well, adding mixed flour and low purine defatted soybean flour into the foamed egg liquid, and stirring at medium speed until the mixture is uniformly foamed and the batter is fine and smooth without gluten. Cleaning the baking tray, brushing a layer of oil film, and injecting the prepared batter into the baking tray. The time for loading the dish is controlled within 15min, and the dish is placed in an oven with the surface fire of 170 ℃ and the primer of 200 ℃ for 25 min. The color is golden and uniform, and the low-purine defatted soybean meal cake can be taken out of the furnace.
Example 4:
firstly, defatted soybean meal with protein content of 45-52%, total sugar content of 30-39%, fat content of 2.5-5% and purine content of 250-280 mg/100g is crushed and sieved by a 100-mesh sieve. Mixing the defatted soybean meal powder and water according to the mass ratio of 1:8, wherein the pH value is 5.2, and stirring for 60 min at the temperature of 50 ℃ and the stirring speed of 500 r/min; then carrying out ultrasonic treatment with the ultrasonic power of 500W and the ultrasonic temperature of 45 ℃ for 30 min; after the ultrasonic treatment, the pH of the solution after the ultrasonic treatment was adjusted to 5.2, 2.0% of malt root powder sieved through a 60-mesh sieve was added, and Ca was further added2+、Mg2+Wherein Ca is2+The concentration is 44 mg.L-1、Mg2+The concentration is 56 mg.L-1Rapidly raising the water bath temperature to 70 ℃ after the water bath temperature is 50 ℃ and the water bath time is 3.0h, and continuing the water bath for 2.5 h; adding chitosan for adsorbing nucleic acid, wherein the addition amount of chitosan is 1.0% of the total mass of defatted soybean meal aqueous solution, the optimal adsorption time is 100min, centrifuging at 4000r/min for 20min, and filtering out chitosan adsorbent adsorbed with purine base and pyrimidine base; finally, the low-purine defatted soybean milk prepared by chitosan is spray-dried at the conditions of air inlet temperature of 80 ℃ and air outlet temperature of 180 DEG CThus, the low-purine defatted soybean flour with purine content of 102 mg/100g and protein, total sugar and fat contents of 56%, 29% and 1.1% respectively was obtained.
Then, 35% of low-gluten flour, 12% of low-purine defatted soybean flour, 0.7% of cake oil, 24% of white granulated sugar, 28% of egg liquid and 0.3% of baking powder are respectively weighed. Crushing egg, placing egg liquid in an egg beating barrel, adding granulated sugar, beating at medium speed for 10 min, and mixing; then adding cake oil for rapid whipping until the foam is uniform, the color is white, and the volume is raised to 3 times of the original volume. Adding baking powder into low gluten flour and low purine defatted soybean flour, adjusting to low speed with a stirrer, mixing well, adding mixed flour and low purine defatted soybean flour into the foamed egg liquid, and stirring at medium speed until the mixture is uniformly foamed and the batter is fine and smooth without gluten. Cleaning the baking tray, brushing a layer of oil film, and injecting the prepared batter into the baking tray. The time for loading the plate is controlled within 15min, and the plate is placed in an oven with the surface fire at the preset temperature of 180 ℃ and the primer at 200 ℃ for baking for 24 min. The color is golden and uniform, and the low-purine defatted soybean meal cake can be taken out of the furnace.
Example 5:
firstly, defatted soybean meal with protein content of 45-52%, total sugar content of 30-39%, fat content of 2.5-5% and purine content of 250-280 mg/100g is crushed and sieved by a 100-mesh sieve. Mixing the defatted soybean meal powder and water according to the mass ratio of 1:8, wherein the pH value is 5.2, and stirring for 60 min at the temperature of 50 ℃ and the stirring speed of 500 r/min; then carrying out ultrasonic treatment with the ultrasonic power of 500W and the ultrasonic temperature of 45 ℃ for 30 min; after the ultrasonic treatment, the pH of the solution after the ultrasonic treatment was adjusted to 5.2, 2.0% of malt root powder sieved through a 60-mesh sieve was added, and Ca was further added2+、Mg2+Wherein Ca is2+The concentration is 44 mg.L-1、Mg2+The concentration is 56 mg.L-1Rapidly raising the water bath temperature to 70 ℃ after the water bath temperature is 50 ℃ and the water bath time is 3.0h, and continuing the water bath for 2.5 h; adding chitosan for adsorbing nucleic acid, adding chitosan 1.0% of the total mass of defatted soybean meal water solution, optimally adsorbing for 100min, centrifuging at 4000r/min for 20min, and adsorbing chitosan with purine base and pyrimidine baseFiltering out; and finally, spray drying the low-purine defatted soybean milk prepared from chitosan at the conditions of air inlet temperature of 80 ℃ and air outlet temperature of 180 ℃ to obtain the low-purine defatted soybean flour with purine content of 102 mg/100g and protein, total sugar and fat contents of 56%, 29% and 1.1% respectively.
Then, 36% of low-gluten flour, 12% of low-purine defatted soybean flour, 0.7% of cake oil, 23% of white granulated sugar, 28% of egg liquid and 0.3% of baking powder are respectively weighed. Crushing egg, placing egg liquid in an egg beating barrel, adding granulated sugar, beating at medium speed for 10 min, and mixing; then adding cake oil for rapid whipping until the foam is uniform, the color is white, and the volume is raised to 3 times of the original volume. Adding baking powder into low gluten flour and low purine defatted soybean flour, adjusting to low speed with a stirrer, mixing well, adding mixed flour and low purine defatted soybean flour into the foamed egg liquid, and stirring at medium speed until the mixture is uniformly foamed and the batter is fine and smooth without gluten. Cleaning the baking tray, brushing a layer of oil film, and injecting the prepared batter into the baking tray. The time for loading the plate is controlled within 15min, and the plate is placed in an oven with the surface fire at the preset temperature of 180 ℃ and the primer at 200 ℃ for baking for 24 min. The color is golden and uniform, and the low-purine defatted soybean meal cake can be taken out of the furnace.
Example 6:
firstly, defatted soybean meal with protein content of 45-52%, total sugar content of 30-39%, fat content of 2.5-5% and purine content of 250-280 mg/100g is crushed and sieved by a 100-mesh sieve. Mixing the defatted soybean meal powder and water according to the mass ratio of 1:8, wherein the pH value is 5.2, and stirring for 60 min at the temperature of 50 ℃ and the stirring speed of 500 r/min; then carrying out ultrasonic treatment with the ultrasonic power of 500W and the ultrasonic temperature of 45 ℃ for 30 min; after the ultrasonic treatment, the pH of the solution after the ultrasonic treatment was adjusted to 5.2, 2.0% of malt root powder sieved through a 60-mesh sieve was added, and Ca was further added2+、Mg2+Wherein Ca is2+The concentration is 44 mg.L-1、Mg2+The concentration is 56 mg.L-1Rapidly raising the water bath temperature to 70 ℃ after the water bath temperature is 50 ℃ and the water bath time is 3.0h, and continuing the water bath for 2.5 h; adding chitosan for adsorbing nucleic acid, wherein the chitosan is the total amount of defatted soybean meal water solution1.0% of the mass, optimally adsorbing for 100min, centrifuging at 4000r/min for 20min, and filtering out chitosan adsorbent adsorbing purine base and pyrimidine base; and finally, spray drying the low-purine defatted soybean milk prepared from chitosan at the conditions of air inlet temperature of 80 ℃ and air outlet temperature of 180 ℃ to obtain the low-purine defatted soybean flour with purine content of 102 mg/100g and protein, total sugar and fat contents of 56%, 29% and 1.1% respectively.
Then 34% of low-gluten flour, 13% of low-purine defatted soybean flour, 0.7% of cake oil, 23% of white granulated sugar, 29% of egg liquid and 0.3% of baking powder are respectively weighed. Crushing egg, placing egg liquid in an egg beating barrel, adding granulated sugar, beating at medium speed for 10 min, and mixing; then adding cake oil for rapid whipping until the foam is uniform, the color is white, and the volume is raised to 3 times of the original volume. Adding baking powder into low gluten flour and low purine defatted soybean flour, adjusting to low speed with a stirrer, mixing well, adding mixed flour and low purine defatted soybean flour into the foamed egg liquid, and stirring at medium speed until the mixture is uniformly foamed and the batter is fine and smooth without gluten. Cleaning the baking tray, brushing a layer of oil film, and injecting the prepared batter into the baking tray. The time for loading the dish is controlled within 15min, and the dish is placed in an oven with the surface fire of 170 ℃ and the primer of 200 ℃ for 25 min. The color is golden and uniform, and the low-purine defatted soybean meal cake can be taken out of the furnace.
Example 7:
firstly, defatted soybean meal with protein content of 45-52%, total sugar content of 30-39%, fat content of 2.5-5% and purine content of 250-280 mg/100g is crushed and sieved by a 100-mesh sieve. Mixing the defatted soybean meal powder and water according to the mass ratio of 1:8, wherein the pH value is 5.2, and stirring for 60 min at the temperature of 50 ℃ and the stirring speed of 500 r/min; then carrying out ultrasonic treatment with the ultrasonic power of 500W and the ultrasonic temperature of 45 ℃ for 30 min; after the ultrasonic treatment, the pH of the solution after the ultrasonic treatment was adjusted to 5.2, 2.0% of malt root powder sieved through a 60-mesh sieve was added, and Ca was further added2+、Mg2+Wherein Ca is2+The concentration is 44 mg.L-1、Mg2+The concentration is 56 mg.L-1The water bath temperature is 50 ℃, the water bath time is 3.0h, and then the water bath is warmedThe temperature is rapidly increased to 70 ℃, and the water bath is continued for 2.5 h; adding chitosan for adsorbing nucleic acid, wherein the addition amount of chitosan is 1.0% of the total mass of defatted soybean meal aqueous solution, the optimal adsorption time is 100min, centrifuging at 4000r/min for 20min, and filtering out chitosan adsorbent adsorbed with purine base and pyrimidine base; and finally, spray drying the low-purine defatted soybean milk prepared from chitosan at the conditions of air inlet temperature of 80 ℃ and air outlet temperature of 180 ℃ to obtain the low-purine defatted soybean flour with purine content of 102 mg/100g and protein, total sugar and fat contents of 56%, 29% and 1.1% respectively.
Then 34% of low-gluten flour, 14% of low-purine defatted soybean flour, 0.7% of cake oil, 23% of white granulated sugar, 28% of egg liquid and 0.3% of baking powder are respectively weighed. Crushing egg, placing egg liquid in an egg beating barrel, adding granulated sugar, beating at medium speed for 10 min, and mixing; then adding cake oil for rapid whipping until the foam is uniform, the color is white, and the volume is raised to 3 times of the original volume. Adding baking powder into low gluten flour and low purine defatted soybean flour, adjusting to low speed with a stirrer, mixing well, adding mixed flour and low purine defatted soybean flour into the foamed egg liquid, and stirring at medium speed until the mixture is uniformly foamed and the batter is fine and smooth without gluten. Cleaning the baking tray, brushing a layer of oil film, and injecting the prepared batter into the baking tray. The time for loading the plate is controlled within 15min, and the plate is placed in an oven with the surface fire at the preset temperature of 180 ℃ and the primer at 200 ℃ for baking for 24 min. The color is golden and uniform, and the low-purine defatted soybean meal cake can be taken out of the furnace.
Claims (2)
1. A low-purine defatted soybean meal cake is characterized in that: the low-purine defatted soybean flour cake is prepared from the following components in parts by mass: 30-45% of low-gluten flour, 5-20% of low-purine defatted soybean flour, 0.5-1.5% of cake oil, 20-25% of white granulated sugar, 20-35% of egg liquid and 0.3% of baking powder;
the preparation method of the low-purine defatted soybean flour comprises the following steps:
the defatted soybean meal with the protein content of 45 to 52 percent, the total sugar content of 30 to 39 percent, the fat content of 2.5 to 5 percent and the purine content of 250-280 mg/100g is crushed and sieved by a 100-mesh sieve for removingMixing the fat and soybean meal powder with water according to the mass ratio of 1:8, wherein the pH value is 5.2, and stirring for 60 min at the temperature of 50 ℃ and the stirring speed of 500 r/min; then carrying out ultrasonic treatment with the ultrasonic power of 500W and the ultrasonic temperature of 45 ℃ for 30 min; after the ultrasonic treatment, the pH of the solution after the ultrasonic treatment was adjusted to 5.2, 2.0% of malt root powder sieved through a 60-mesh sieve was added, and Ca was further added2+、Mg2+Wherein Ca is2+The concentration is 44 mg.L-1、Mg2+The concentration is 56 mg.L-1Rapidly raising the water bath temperature to 70 ℃ after the water bath temperature is 50 ℃ and the water bath time is 3.0h, and continuing the water bath for 2.5 h; adding chitosan for adsorbing nucleic acid, wherein the addition amount of chitosan is 1.0% of the total mass of defatted soybean meal aqueous solution, the optimal adsorption time is 100min, centrifuging at 4000r/min for 20min, and filtering out chitosan adsorbent adsorbed with purine base and pyrimidine base; and finally, spray drying the low-purine defatted soybean milk prepared from chitosan at the conditions of air inlet temperature of 180 ℃ and air outlet temperature of 80 ℃ to obtain the low-purine defatted soybean powder with purine content of 102 mg/100g and protein, total sugar and fat contents of 56%, 29% and 1.1% respectively.
2. The method for making the low-purine defatted soybean meal cake as claimed in claim 1, wherein the method comprises the following steps:
firstly, preparing low-purine defatted soybean flour;
respectively weighing 30-45% of low-gluten flour, 5-20% of low-purine defatted soybean flour, 0.5-1.5% of cake oil, 20-25% of white granulated sugar, 20-35% of egg liquid and 0.3% of baking powder;
thirdly, crushing the eggs, putting the egg liquid into an egg beating barrel, adding granulated sugar, beating at medium speed for 10 min, and mixing uniformly; then adding cake oil for rapid whipping until the foam is uniform, the color is white, and the volume of the foam rises to 3 times of the original volume;
adding the baking powder into the low gluten flour and the low purine defatted soybean flour, adjusting the speed of a stirrer to be low, fully and uniformly mixing, adding the mixed flour and the low purine defatted soybean flour into the baked egg liquid, and baking at a medium speed until the baking is uniform and the batter is fine and smooth and does not have gluten;
cleaning the baking tray, brushing a layer of oil film, injecting the prepared batter into the baking tray, controlling the time for filling within 15min, putting the baked batter into an oven with the preset temperature of flour fire of 170-190 ℃ and the primer of 190-200 ℃ for baking for 20min ~ 25min to obtain the low-purine defatted soybean meal cake.
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| CN102894052A (en) * | 2012-09-28 | 2013-01-30 | 静乐县黄土地农牧开发合作社 | Hulless oat health-care cake and preparation method thereof |
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| 超声波处理对低嘌呤脱脂豆粉巯基含量、疏水性及粒径分布的影响;崔素萍等;《食品科学》;20150430;第36卷(第21期);第50-55页 * |
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