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A method for reducing purine content of whole soybean

A soybean and purine technology, which is applied in the field of reducing the purine content of whole soybeans, can solve the problems of soybean cell wall damage and inability to maintain soybean integrity, and achieves the effects of being widely used, beneficial to industrial production and improving the quality of life.

Active Publication Date: 2021-01-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, under normal circumstances, high-voltage pulse treatment is carried out in a liquid or semi-solid state. Processing in this state will completely destroy the soybean cell wall and cannot maintain the integrity of soybeans.
Processing soybeans in the solid state to remove purines, no one has done research yet

Method used

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  • A method for reducing purine content of whole soybean
  • A method for reducing purine content of whole soybean
  • A method for reducing purine content of whole soybean

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Select Zhonghuang No. 13 with a protein content of 39.46%, a fat content of 18.21%, and a purine content of 164.51mg / 100g as raw soybeans, and put appropriate amounts of soybeans in containers with concentrations of 1%, 2%, 3%, 4%, and 5% respectively. % calcium chloride aqueous solution in the beaker, add the rotor, put the beaker in the magnetic stirring water bath, stir and soak the soybeans. Wherein the soaking temperature is 60° C., and the soaking time is 3 hours. Thoroughly remove the calcium chloride on the surface of the soaked soybeans with clean water, put them into a high-voltage electric field pulse generator, and treat them with a pulse electric field strength of 15kv / cm, a pulse number of 15 times, and a pulse width of 2μs, and measure the purine content after cleaning. The result is as figure 1 Shown, when calcium chloride concentration is 3%, obtain protein content and be 34.22%, fat content 13.72%, the soybean product of purine content 69.23mg / 100g, p...

Embodiment 2

[0031] Select the Zhonghuang No. 13 with protein content of 39.46%, fat content of 18.21%, and purine content of 164.51mg / 100g as the raw soybean, put an appropriate amount of soybean in the beaker with 3% calcium chloride aqueous solution, add the rotor, Place the beaker in a magnetic stirring water bath to stir and soak the soybeans. The soaking temperatures are 30°C, 40°C, 50°C, 60°C, 70°C and 80°C respectively, and the soaking time is 3 hours. Thoroughly remove the calcium chloride on the surface of the soaked soybeans with clean water, put them into a high-voltage electric field pulse generator, and treat them with a pulse electric field strength of 25kv / cm, a pulse number of 20 times, and a pulse width of 6μs, and measure the purine content after cleaning. The result is as figure 2 As shown, when the soaking temperature was 60°C, the protein content was 30.37%, the fat content was 10.25%, and the soybean product with a purine content of 55.89mg / 100g was obtained, and t...

Embodiment 3

[0033] Select the Zhonghuang No. 13 with protein content of 39.46%, fat content of 18.21%, and purine content of 164.51mg / 100g as the raw soybean, put an appropriate amount of soybean in the beaker with 3% calcium chloride aqueous solution, add the rotor, Place the beaker in a magnetic stirring water bath to stir and soak the soybeans. The soaking temperature is 60°C, and the soaking time is 1h, 2h, 3h, 4h and 5h, respectively. Thoroughly remove the calcium chloride on the surface of the soaked soybeans with clean water, put them into a high-voltage electric field pulse generator, and treat them with a pulse electric field strength of 15kv / cm, a pulse number of 20 times, and a pulse width of 4μs, and measure the purine content after cleaning. The result is as image 3 As shown, when soaking time is 3h, obtain protein content and be 31.24%, fat content 13.65%, the soybean product of purine content 58.36mg / 100g, purine removal rate reaches 64.5%, when soaking time is 1h, its pu...

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Abstract

The invention discloses a method for reducing the purine content of whole soybeans, and belongs to the technical field of food purine removal. The method of the invention is simple in process, low in cost, does not introduce toxic and harmful reagents, is not only beneficial to industrial production, but also enables consumers to eat at ease, and can also provide technical conditions for enterprises to improve economic benefits. According to the product obtained by the method of the present invention, the total protein content is 30%-38%, the fat content is 10%-20%, the content of purine substances is less than 70mg / 100g, the removal rate of purine substances is high, the loss of nutrients is small, and the retention Complete character of soybean. The product obtained by the invention has a wide range of uses and can be made into various bean products, such as soymilk, tofu, etc., which solves the trouble of gout patients that they cannot eat soy products and improves the life quality of gout patients.

Description

technical field [0001] The invention relates to a method for reducing the purine content of whole soybeans, belonging to the technical field of food purine removal. Background technique [0002] Purine is the main component of nucleic acid and widely exists in soy products. The final product of purine metabolism in the human body is uric acid. The concentration of uric acid in normal human blood will reach a dynamic balance through continuous synthesis and excretion. However, when uric acid metabolism is abnormal, the amount of synthesis will be greater than the amount of excretion, resulting in the accumulation of uric acid in the body, which will eventually lead to the occurrence of gout. With the development of society and the change of human lifestyle, gout has become one of the common chronic diseases. In some areas of China, the incidence of gout is increasing year by year. [0003] Soybean has a unique flavor and rich nutrition. It is a high-quality protein source ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20A23L5/30
CPCA23L5/20A23L5/276A23L5/30
Inventor 钱和成玉梁李越佳
Owner JIANGNAN UNIV
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