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

The technology of defatted soybean flour and its production method can be applied to baked food, dough processing, baking and other directions, can solve problems such as cardiovascular system diseases and human health threats, and achieve improved utilization, fine and smooth taste, and complete color and shape. Effect

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

However, traditional cake is a high-energy, high-sugar food. Long-term consumption or excessive intake will induce obesity, cardiovascular system diseases, and pose a threat to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[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 chitosan added is 1.0% of the total mass of the defatted soybean meal aqueous solutio...

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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PUM

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Abstract

The present invention relates to a low guano absorbent soy powder cake and a method of fabricating the soy powder cake, from 30% to 45% low-gluten flour, low-gluten flour, 5% ~ 20%0.5% ~ 1.5%, white sugar 20% ~ 25%, 20% ~ 35% egg liquid, 0.3% processing, is made; the preparation method of low guanoxin soy flour is: 将 powder and waterAfter mixing by mass ratio of 1: 6-1: 12, the pH is 5.2, stirring is ultrasonic treatment, then adding 1.0% -2.5% maltotropic powder from the total mass of the water, then add CA. 2+ Mg 2+ Water bath treatment; adsorption centrifugal soybean milk; dry the soy sauce slurry to remove the soy sauce powder, to obtain low-gano-degreasing soybean powder, and the inexokinease soy powder is from 100 to 140 mg / 100g.The flour of the flour of the present invention and olitine skim soybean flour complementary, suitable for gout patients.

Description

[0001] 1. Technical field [0002] The invention relates to a food cake, in particular to a low-purine defatted soybean flour cake 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 intake...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/068A21D2/26A21D2/36A21D2/38
CPCA21D2/264A21D2/362A21D2/38
Inventor 崔素萍张洪微张爱武王琴崔丽琴
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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