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

A technology of defatted soybean flour and low purine, which is applied in the functions of food ingredients, food ultrasonic treatment, baked food, etc., can solve problems such as cardiovascular system diseases and threats to human health, and achieve improved utilization, low cost of processing equipment, The effect of low technical requirements

Active 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, the traditional peach 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

[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 250-280 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

[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 250-280 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 solution...

Embodiment 3

[0036] 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 invention relates to a low-purine degreased soybean powder peach cake and a preparation method thereof, wherein the low-purine defatted soybean powder peach cake consists of 20.7% to 45.7% of low-gluten flour and 5% to 5% of low-purine defatted soybean powder. 20%, 10%-30% soybean oil, 10%-30% white sugar, 5%-20% egg liquid, 0.3% baking soda; the preparation method of low-purine defatted soybean powder is as follows: defatted soybean meal powder After mixing with water at a mass ratio of 1:6‑1:12, the pH is 5.2, stirred and ultrasonically treated, then adding 1.0%‑2.5% of the total mass of defatted soybean meal powder and water to the malt root powder, and then adding 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 peach cake, in particular to a low-purine defatted soybean powder peach 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/064A21D2/36A23L11/00A23L5/30A23L33/00A23L5/20
CPCA21D2/362A23V2002/00A23V2200/30A23V2300/48
Inventor 崔素萍马萍王琴李秀波张洪微
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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