Low-purine defatted soybean powder bread and preparation method thereof

A defatted soybean flour and low-purine technology, which is applied to the low-purine defatted soybean flour bread and the production field thereof to achieve the effect of smooth and complete surface

Inactive Publication Date: 2016-05-11
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] An object of the present invention is to provide a kind of bread of low-purine defatted soybean flour, this low-purine defatted soybean flour bread is used to solve the nutritional complementary problem of flour and low-purine defatted soybean flour protein, another object of the present invention is to provide The preparation method of this low-purine defatted soybean flour bread

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Preparation of low-purine defatted soybean flour using malt root powder:

[0027] First, defatted soybean meal with a protein content of 45%-52%, a total sugar content of 30%-39%, a fat content of 2.5%-5%, and a purine content of 250-280mg / 100g is pulverized and passed through a 100-mesh sieve. Defatted soybean meal powder is mixed with water at a mass ratio of 1:8, the pH is 5.2, the temperature is 50°C, the stirring speed is 500r / min, and stirred for 60min; then ultrasonic treatment is performed, the ultrasonic power is 500W, the ultrasonic temperature is 45°C, and the ultrasonic time is 30min; after ultrasonic treatment, adjust the pH of the solution after ultrasonic treatment to 5.2, add 2.0% of malt root powder passed through a 60-mesh sieve, and then add Ca 2+ , Mg 2+ , where Ca 2+ The concentration is 44mg·L -1 , Mg 2+ The concentration is 56mg·L -1 , the water bath temperature is 50°C, and the water bath time is 3.0h, then the water bath temperature is rapi...

Embodiment 2

[0030] First, defatted soybean meal with a protein content of 45%-52%, a total sugar content of 30%-39%, a fat content of 2.5%-5%, and a purine content of 250-280mg / 100g is pulverized and passed through a 100-mesh sieve. Defatted soybean meal powder is mixed with water at a mass ratio of 1:8, the pH is 5.2, the temperature is 50°C, the stirring speed is 500r / min, and stirred for 60min; then ultrasonic treatment is performed, the ultrasonic power is 500W, the ultrasonic temperature is 45°C, and the ultrasonic time is 30min; after ultrasonic treatment, adjust the pH of the solution after ultrasonic treatment to 5.2, add 2.0% of malt root powder passed through a 60-mesh sieve, and then add Ca 2+ , Mg 2+ , where Ca 2+ The concentration is 44mg·L -1 , Mg2+ The concentration is 56mg·L -1 , the water bath temperature is 50°C, and the water bath time is 3.0h, then the water bath temperature is rapidly increased to 70°C, and the water bath is continued for 2.5h; chitosan is added fo...

Embodiment 3

[0033] First, defatted soybean meal with a protein content of 45%-52%, a total sugar content of 30%-39%, a fat content of 2.5%-5%, and a purine content of 250-280mg / 100g is pulverized and passed through a 100-mesh sieve. Defatted soybean meal powder is mixed with water at a mass ratio of 1:8, the pH is 5.2, the temperature is 50°C, the stirring speed is 500r / min, and stirred for 60min; then ultrasonic treatment is performed, the ultrasonic power is 500W, the ultrasonic temperature is 45°C, and the ultrasonic time is 30min; after ultrasonic treatment, adjust the pH of the solution after ultrasonic treatment to 5.2, add 2.0% of malt root powder passed through a 60-mesh sieve, and then add Ca 2+ , Mg 2+ , where Ca 2+ The concentration is 44mg·L -1 , Mg 2+ The concentration is 56mg·L -1 , the water bath temperature is 50°C, and the water bath time is 3.0h, then the water bath temperature is rapidly increased to 70°C, and the water bath is continued for 2.5h; chitosan is added ...

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PUM

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Abstract

The invention relates to low-purine defatted soybean powder bread and a preparation method thereof. The low-purine defatted soybean powder bread is prepared from the following components in percentage by mass: 40-55% of flour, 10-20% of low-purine defatted soybean powder, 15-18% of water, 1.5-2.5% of soybean oil, 10-15% of white granulated sugar, 5-10% of egg liquid, 0.6% of yeast and 0.3% of salt. A preparation method of the low-purine defatted soybean powder comprises the following steps: mixing defatted soybean meal powder and water in a mass ratio of (1:6)-(1:12), wherein pH is 5.2; stirring and performing ultrasonic treatment; adding malt sprout powder accounting for 1.0-2.5% of total mass of the defatted soybean meal powder and water, and adding Ca<2+> and Mg<2+> and performing water bath treatment; performing adsorption and centrifugation to obtain low-purine defatted soybean milk; and performing spray drying on the low-purine defatted soybean milk to obtain the low-purine defatted soybean powder, wherein the purine content in every 100g of low-purine defatted soybean powder is 100-140mg. According to the invention, the flour and protein in the low-purine defatted soybean powder are complementary in nutrition, and the low-purine defatted soybean powder bread is suitable for gout patients.

Description

1. Technical field [0001] The invention relates to a food cake, in particular to a low-purine defatted soybean flour bread and a preparation method thereof. 2. Background technology [0002] Due to the disorder of purine metabolism, the excretion of uric acid is reduced, resulting in the deposition of uric acid in the form of urate crystals in the joints, thereby causing the occurrence of gout inflammation. According to statistics, the number of patients with hyperuricemia in my country has reached 120 million, of which more than 75 million are patients with gout, and they are increasing rapidly at a growth rate of 9.7% every year. It is the second largest metabolic disease after diabetes. The onset of gout is related to the daily intake of foods rich in purines, such as meat and seafood. The main reason is that animal foods will increase the serum uric acid content and aggravate the disease, which greatly reduces the high blood pressure of gout patients. The intake of prot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/06
CPCA21D2/362A21D13/06
Inventor 左豫虎崔丽琴邓景致李秀波崔素萍
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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