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Production method for preparing low-purine defatted soybean powder by using malt root powder

A defatted soybean powder and a production method technology are applied in the directions of application, food ingredient function, food adsorption, etc., which can solve the problems of high purine content in soybean protein powder, reduce the purine content in low-purine defatted soybean powder, etc., and achieve purine removal. rate increase 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

[0008] The purpose of the present invention is to provide a production method for preparing low-purine defatted soybean powder by using malt root powder. This production method for preparing low-purine defatted soybean powder by using malt root powder is used to solve the problem that the current defatted soybean meal is processed into soybean protein powder with a high purine content. High problem, while further reducing the content of purine in low-purine defatted soybean flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The 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 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+ (Concentration is 44 mg·L -1 ), Mg 2+ (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 the total mass of the defatted soybean meal aqueous solution 1.0%, the best adsorption time is 100...

Embodiment 2

[0026] The 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 crushed and passed through a 100-mesh sieve. After mixing with a mass ratio of 1:12, perform ultrasonic treatment, the pH is 5.2, and stir for 60 minutes; then perform ultrasonic treatment, the ultrasonic power is 500W, the ultrasonic temperature is 50°C, and the ultrasonic time is 45min; after ultrasonic treatment, the pH of the solution is 5.2, and 1.5% The malt root powder of the 60-mesh sieve, then add Ca 2+ (Concentration is 44 mg·L -1 ), Mg 2+ (Concentration is 56 mg·L -1), the water bath temperature is 52°C, and the water bath time is 3h, then the water bath temperature is rapidly increased to 70°C, and the water bath is continued for 2.5h; then chitosan is added for nucleic acid adsorption, and the amount of chitosan added is the total mass of the defatted soybean meal aqueous solution 1.0%, the bes...

Embodiment 3

[0028] The 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 crushed and passed through a 100-mesh sieve. After mixing with a mass ratio of 1:10, perform ultrasonic treatment, the pH is 5.2, and stir for 60 minutes; then perform ultrasonic treatment, the ultrasonic power is 450W, the ultrasonic temperature is 50°C, and the ultrasonic time is 45min; after ultrasonic treatment, the pH of the solution is 5.2, and 1.5% The malt root powder of the 60-mesh sieve, then add Ca 2+ (Concentration is 44 mg·L -1 ), Mg 2+ (Concentration is 56 mg·L -1 ), the water bath temperature is 50°C, and the water bath time is 2.5h, then the water bath temperature is rapidly increased to 70°C, and the water bath is continued for 2.5h; then chitosan is added for nucleic acid adsorption, and the amount of chitosan added is the total mass of defatted soybean meal aqueous solution 1.0% of 100 mi...

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Abstract

The present invention relates to a production method of using malt root powder to prepare low-purine defatted soybean powder. The production method of using malt root powder to prepare low-purine defatted soybean powder is as follows: defatted soybean meal is pulverized, and the mass ratio of defatted soybean meal to water is 1 :6‑1:12 after mixing, the pH is 5.2, stirring, and then ultrasonic treatment, then adding 1.0%‑2.5% of malt root powder to the total mass of defatted soybean meal powder and water, and then adding Ca 2+ , Mg 2+ Carry out water-bath treatment; add chitosan to the degreasing soybean meal aqueous solution after above-mentioned water-bath treatment and carry out the adsorption of nucleic acid, the addition amount of chitosan is 0.5%-2.5% of the total mass of the solution after ultrasonic treatment, and the adsorption time is 70-140 min; The low-purine defatted soybean milk is obtained by centrifugation; the low-purine defatted soybean milk is spray-dried to obtain the low-purine defatted soybean powder, and the purine content in the low-purine defatted soybean powder is 100-140 mg / 100g. The invention is used to solve the problem that the current defatted soybean meal is processed into soybean protein powder with relatively high purine content.

Description

[0001] 1. Technical field [0002] The invention relates to a preparation method of soybean flour, in particular to a production method of utilizing malt root powder to prepare low-purine defatted soybean flour. [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 hi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L11/30A23L33/00
CPCA23V2002/00A23V2200/30A23V2300/28A23V2300/48A23V2300/02A23V2300/10
Inventor 左豫虎张洪微邓景致崔素萍刘馨予
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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