Processing method of low-purine bean product
A processing method and a technology for soy products are applied in the processing field of low-purine soy products, and can solve the problems of high purine content, inability to reduce or reduce the purine content of soy beans, unsatisfactory soy product processing technology, and the like, and achieve low and rich purine content. The effect of nutrition
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Embodiment 1
[0008] Embodiment 1 of the present invention: use soybeans as raw materials to make soybean milk products, soak dry soybeans according to the ratio of dry soybeans and water: 1g-2g: 10mL-20mL, soak soybeans, and then use traditional methods to grind them into soybean milk ; then use the acid salt (CaCl 2 ) to treat the soy milk, the treatment method is: add 0.5-0.8 mol of CaCl to each mL of soy milk 2 , and then continuously stirring the soymilk and heating it to 80° C. to 100° C., and reacting at a constant temperature for 0.5 to 1 hour to obtain a low-purine soymilk product.
Embodiment 2
[0009] Embodiment 2 of the present invention: First, the low-purine soy milk product is produced according to the method of Example 1, and then the low-purine soy milk product is made into various types of tofu according to the traditional tofu production process, so that the low-purine tofu can be obtained products.
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