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A low-purine defatted soybean flour bread and its preparation method

A technology of defatted soybean flour and its production method, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., to achieve the effect of improving utilization rate, smooth and complete surface, and low technical requirements

Inactive Publication Date: 2019-12-31
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] An object of the present invention is to provide a kind of low-purine defatted soybean flour bread, 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

[0030] Preparation of low-purine defatted soybean flour using malt root powder:

[0031] 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 250-280 mg / 100g is pulverized and passed through a 100-mesh sieve. Defatted soybean meal and water were mixed at a mass ratio of 1:8, pH was 5.2, and stirred for 60 min at a temperature of 50°C and a stirring speed of 500r / min; Time 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 44 mg·L -1 , Mg 2+ The concentration is 56 mg·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 for nucleic acid adsorption, and the amount of ch...

Embodiment 2

[0034] 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 250-280 mg / 100g is pulverized and passed through a 100-mesh sieve. Defatted soybean meal and water were mixed at a mass ratio of 1:8, pH was 5.2, and stirred for 60 min at a temperature of 50°C and a stirring speed of 500r / min; Time 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 Ca2+ , Mg 2+ , where Ca 2+ The concentration is 44 mg·L -1 , Mg 2+ The concentration is 56 mg·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 for nucleic acid adsorption, and the amount of chitosan added is 1.0% of the total mass of the defatted soybean meal aqueous solution ...

Embodiment 3

[0037] 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 250-280 mg / 100g is pulverized and passed through a 100-mesh sieve. Defatted soybean meal and water were mixed at a mass ratio of 1:8, pH was 5.2, and stirred for 60 min at a temperature of 50°C and a stirring speed of 500r / min; Time 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 44 mg·L -1 , Mg 2+ The concentration is 56 mg·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 for nucleic acid adsorption, and the amount of chitosan added is 1.0% of the total mass of the defatted soybean meal aqueous solutio...

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Abstract

The present invention relates to a low-purine defatted soybean flour bread and a production method thereof, wherein the low-purine defatted soybean flour bread consists of 40%-55% of flour, 10%-20% of low-purine defatted soybean flour, water 15%-18%, 1.5%-2.5% soybean oil, 10%-15% white sugar, 5%-10% egg liquid, 0.6% yeast, 0.3% salt; the preparation method of low-purine defatted soybean powder It is: mix the defatted soybean meal and water at a mass ratio of 1:6‑1:12, the pH is 5.2, stir and perform ultrasonic treatment, and then add 1.0%‑2.5% of the total mass of defatted soybean meal and water to the malt root powder, then add Ca 2+ , Mg 2+ performing water bath treatment; absorbing and centrifuging to obtain low-purine defatted soybean milk; spray-drying the low-purine defatted soybean milk to obtain low-purine defatted soybean powder, and the purine content in the low-purine defatted soybean powder is 100-140 mg / 100g. The protein nutrition in the flour and the low-purine defatted soybean powder of the invention is complementary, and is suitable for gout patients to eat.

Description

[0001] 1. Technical field [0002] The invention relates to a food cake, in particular to a low-purine defatted soybean flour bread and a preparation method thereof. [0003] 2. Background technology [0004] 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. 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 intak...

Claims

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Application Information

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Patent Type & Authority Patents(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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