CN109997926A - A kind of production technology for removing purine bean product - Google Patents
A kind of production technology for removing purine bean product Download PDFInfo
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- CN109997926A CN109997926A CN201910235585.8A CN201910235585A CN109997926A CN 109997926 A CN109997926 A CN 109997926A CN 201910235585 A CN201910235585 A CN 201910235585A CN 109997926 A CN109997926 A CN 109997926A
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- purine
- bean
- bean product
- ferment
- soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of production technologies for removing purine bean product, first raw material is broken, then cleaning peeling, purine is removed with spring immersion living, defibrination again, then high temperature, which scalds, starches the purine that defoams, boiler ferment point brain is poured into again removes purine, ferment repeatedly puts slurry solidification, purine is removed, pour out molding, high temperature frying removes purine after cutting into slices, frying after golden yellow at pulling out, vacuum packaging after cooling, it is put into the remaining purine of the subzero 20 DEG C of low temperature Frost's Descent removal of freezer, key point is: peeling-work spring steeps beans-ferment point this 5 techniques of the slurry-high temperature frying-low temperature Frost's Descent, we are added to the low temperature Frost's Descent in traditional handicraft, play the role of sterilizing simultaneously, finally obtained bean product is no fishy smell and golden yellow color, and original high-protein nutrient still retains, it is suitable for more crowds and likes eating to produces Bean product, entire technical process do not add the additives such as gypsum, brine, lactones, defoaming agent, ensure that the original giving off a strong fragrance taste of soybean.
Description
Technical field
The present invention relates to food-processing methods, and in particular to a kind of production technology for removing purine bean product.
Background technique
Purine is the main constituents of nucleic acid, is widely present in bean product, is metabolized in human body due to purine
Final product is uric acid, and the uric acid in normal human blood by constantly synthesis and is drained, and concentration can reach dynamic equilibrium,
Therefore when uric acid metabolism occurs abnormal, it may appear that synthetic quantity is greater than the case where excretion, causes the accumulation of internal uric acid, finally
Lead to the generation of goat.
Bean product not only can be aid digestion, there are also promote human body hematopoiesis, the effect of trophic nerve, can both slow down aging,
Enhance the function of detoxification of mental raising liver, and blood lipid, relieving fatigue, pre- anti-cancer can be reduced.But conventional method preparation
Contain a large amount of purine in bean product, hyperuricemia is difficult to eat with gout patients.But in recent years about human consumption soybean and
The report that bean product induces gout emerges one after another, this brings certain puzzlement for the diet of gout patients.
It mainly includes water hot extraction, Microwave Extraction, ultrasonic extraction, adsorbent suction that existing bean product, which goes purine method,
It is attached, the methods of saltout, the problem of however bring consequence is exactly the denaturation of protein contained by soybean, product taste bad, and
The post-processing of product is had an impact.
Summary of the invention
It is an object of the invention to overcome the deficiencies of existing technologies, a kind of in good taste, bright, original high egg are provided
What white nutrition still retained goes the production technology of purine bean product.
The technical solution adopted by the present invention to solve the technical problems is: a kind of production technology for removing purine bean product,
Steps are as follows
1), raw material is broken: it chooses stiff soybean and smashes, the soybean meeting broken skin smashed, until crushed particles reach bean or pea partial size
1/4 or less；
2), raw material peeling cleaning: broken soybean particle is cleaned up repeatedly with clear water, until bean or pea skin floats, so
Bean or pea skin is all pulled out afterwards；
3), raw material soaking: 7 hours of soybean completely removed the peel are impregnated with spring living, the purine in soybean is diluted；
4) bean or pea particle, defibrination: is polished into raw pulp with uniformly slow-paced；
5) it, scalds slurry: 90 DEG C of water being mixed with the slurry polished according to the ratio of 1:7, and the foam floated up is pulled out；
6), point slurry: putting proportioned ripe slurry pot into and boil to 90 DEG C, then with pH value be 7.5~8.5 ferment and water according to
The ratio of 1:1~1.3 mixes, and pours into pot and is gently mixed；
7) mixed liquor and the stirring of ferment and water, are poured into according to the above ratio again, 16 times repeatedly, is poured out into after solidification
Type, then cut into slices；
8), fried: slice to be put into 150 DEG C of oil cauldron, frying after golden yellow at pulling out；
9), the cooling low temperature Frost's Descent: fried part cooling is vacuum-packed later, is put into -20 DEG C of low temperature Frost's Descent of freezer, removes remaining fast
Purine, while playing the role of sterilizing.
Wherein, bean or pea particle need to clean 5~6 times in the step 2).
Wherein, bean or pea particle at least impregnates 7 hours in the step 3).
Wherein, the ratio of ferment and water is 1:1.2 in the step 6).
The beneficial effects of the present invention are: passing sequentially through defilming soybean in production technology, scalding and starch defoam purine, ferment point
Slurry goes purine and high temperature frying to remove purine, and finally obtained bean product is no fishy smell and golden yellow color, and original high egg
White nutrition still retains, and is suitable for more crowds and likes edible bean product to produce, and compares traditional technique addition
The low temperature Frost's Descent, entire technical process do not add the additives such as gypsum, brine, lactones, defoaming agent, ensure that soybean is original
Giving off a strong fragrance taste.
Specific embodiment
A kind of production technology for removing purine bean product provided by the invention, steps are as follows
1), raw material is broken: it chooses stiff soybean and smashes, the soybean meeting broken skin smashed, until crushed particles reach bean or pea partial size
1/4 or less；
2), raw material peeling cleaning: broken soybean particle is cleaned up repeatedly with clear water, until bean or pea skin floats, so
Bean or pea skin is all pulled out afterwards；
3), raw material soaking: 7 hours of soybean completely removed the peel are impregnated with spring living, the purine in soybean is diluted；
4) bean or pea particle, defibrination: is polished into raw pulp with uniformly slow-paced；
5) it, scalds slurry: 90 DEG C of water being mixed with the slurry polished according to the ratio of 1:7, and the foam floated up is pulled out；
6), point slurry: putting proportioned ripe slurry pot into and boil to 90 DEG C, then with pH value be 7.5~8.5 ferment and water according to
The ratio of 1:1~1.3 mixes, and is preferably in a proportion of 1:1.2, pours into pot and be gently mixed；
7) mixed liquor and the stirring of ferment and water, are poured into according to the above ratio again, 16 times repeatedly, is poured out into after solidification
Type, then cut into slices, it is repeated multiple times to solidify, and product is more delicate, and does not have any side effect；
8), fried: slice to be put into 150 DEG C of oil cauldron, frying after golden yellow at pulling out；
9), the cooling low temperature Frost's Descent: fried part cooling is vacuum-packed later, is put into -20 DEG C of low temperature Frost's Descent of freezer, removes remaining fast
Purine, while playing the role of sterilizing.
The bean product that organoleptic examination is free from beany flavor, golden yellow color are obtained, product is packed according to actual needs.
Entire technical process does not add the additives such as gypsum, brine, lactones, defoaming agent, ensure that soybean is original dense
Fragrance
The above-described embodiments merely illustrate the principles and effects of the present invention, and the embodiment that part uses, for ability
For the those of ordinary skill in domain, without departing from the concept of the premise of the invention, various modifications and improvements can be made,
These are all within the scope of protection of the present invention.
Claims (4)
1. a kind of production technology for removing purine bean product, it is characterised in that: steps are as follows
1), raw material is broken: choosing stiff soybean and smashes, until crushed particles reach 1/4 or less bean or pea partial size；
2), raw material peeling cleaning: broken soybean is cleaned up repeatedly with clear water, until bean or pea skin floats, then will
Bean or pea skin is all pulled out；
3), raw material soaking: 7 hours of soybean completely removed the peel are impregnated with spring living, the purine in soybean is diluted；
4) bean or pea particle, defibrination: is polished into raw pulp with uniformly slow-paced；
5) it, scalds slurry: 90 DEG C of water being mixed with the slurry polished according to the ratio of 1:7, and the foam floated up is pulled out；
6), point slurry: putting proportioned ripe slurry pot into and boil to 90 DEG C, then with pH value be 7.5~8.5 ferment and water according to
The ratio of 1:1~1.3 mixes, and pours into pot and is gently mixed；
7) mixed liquor and the stirring of ferment and water, are poured into according to the above ratio again, 16 times repeatedly, is poured out into after solidification
Type, then cut into slices；
8), fried: slice to be put into 150 DEG C of oil cauldron, frying after golden yellow at pulling out；
9), the cooling low temperature Frost's Descent: fried part cooling is vacuum-packed later, is put into -20 DEG C of low temperature Frost's Descent of freezer, removes remaining fast
Purine, while playing the role of sterilizing.
2. a kind of production technology for removing purine bean product according to claim 1, which is characterized in that the step 2)
Middle bean or pea particle need to clean 5~6 times.
3. a kind of production technology for removing purine bean product according to claim 1, which is characterized in that the step 3)
Middle bean or pea particle at least impregnates 7 hours.
4. a kind of production technology for removing purine bean product according to claim 1, which is characterized in that the step 6)
The ratio of middle ferment and water is 1:1.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910235585.8A CN109997926A (en) | 2019-03-27 | 2019-03-27 | A kind of production technology for removing purine bean product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910235585.8A CN109997926A (en) | 2019-03-27 | 2019-03-27 | A kind of production technology for removing purine bean product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109997926A true CN109997926A (en) | 2019-07-12 |
Family
ID=67168311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910235585.8A Pending CN109997926A (en) | 2019-03-27 | 2019-03-27 | A kind of production technology for removing purine bean product |
Country Status (1)
| Country | Link |
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| CN (1) | CN109997926A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021012870A1 (en) * | 2019-07-25 | 2021-01-28 | 广东轻工职业技术学院 | Low-purine soy milk powder and preparation method therefor |
| CN112602891A (en) * | 2021-02-01 | 2021-04-06 | 重庆合得拢食品有限公司 | Production process of depurination soybean product |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107973A (en) * | 2007-08-22 | 2008-01-23 | 上海艺杏食品有限公司 | Producing technique of low-purine bean product |
| CN101427748A (en) * | 2008-12-18 | 2009-05-13 | 苏州悦华生物科技有限公司 | Process for producing fish smell and purine removed bean product |
| CN104543803A (en) * | 2014-12-18 | 2015-04-29 | 肖斌 | Preparation process of oily bean curd |
| CN104605029A (en) * | 2015-01-27 | 2015-05-13 | 孙怀兵 | Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method |
| CN109042905A (en) * | 2018-10-29 | 2018-12-21 | 榆林市榆阳区昱茂农业科技有限公司 | A kind of processing method of water spot bean curd |
-
2019
- 2019-03-27 CN CN201910235585.8A patent/CN109997926A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107973A (en) * | 2007-08-22 | 2008-01-23 | 上海艺杏食品有限公司 | Producing technique of low-purine bean product |
| CN101427748A (en) * | 2008-12-18 | 2009-05-13 | 苏州悦华生物科技有限公司 | Process for producing fish smell and purine removed bean product |
| CN104543803A (en) * | 2014-12-18 | 2015-04-29 | 肖斌 | Preparation process of oily bean curd |
| CN104605029A (en) * | 2015-01-27 | 2015-05-13 | 孙怀兵 | Novel preparation method for soybean slurry water beancurd and beancurd product prepared by method |
| CN109042905A (en) * | 2018-10-29 | 2018-12-21 | 榆林市榆阳区昱茂农业科技有限公司 | A kind of processing method of water spot bean curd |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021012870A1 (en) * | 2019-07-25 | 2021-01-28 | 广东轻工职业技术学院 | Low-purine soy milk powder and preparation method therefor |
| CN112602891A (en) * | 2021-02-01 | 2021-04-06 | 重庆合得拢食品有限公司 | Production process of depurination soybean product |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190712 |
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