Method for preparing low-purine soybean protein food and prepared soybean protein food thereof

A soy protein, low purine technology, applied in the direction of bacteria, dairy products, milk replacers, etc. used in food preparation, can solve problems such as adverse reactions, poor stability, excessive protein denaturation, etc. Influence, the effect of reducing the content

Inactive Publication Date: 2018-04-27
SHANDONG BOHI INDUSTRY CO LTD +3
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) Soy food made from soybean meal has a high content of purine. After being metabolized by the human body, uric acid is eventually formed, which is easy to deposit in the human body, causing gout and its complications. It is not suitable for the elderly and people with high uric acid.
[0005] (2) The current soybean meal processing technology generally adopts the method of soaking in alkaline hot water for a long time to extract protein. Although it can improve the dissolution rate of protein, long-term

Method used

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  • Method for preparing low-purine soybean protein food and prepared soybean protein food thereof

Examples

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Effect test

Embodiment 1

[0041] A method of using soybean meal to prepare soybean milk with low purine content, good protein stability, easy absorption and good taste, said method comprising the following steps:

[0042] (1) Put the solvent n-pentane and soybean embryo flakes into the leaching container at a ratio of 1:1.5 to the material and liquid, and degrease through simple tank group leaching, leaching times 3 times, leaching time 20min, leaching temperature 27°C, after leaching , release the mixed oil, and drain the soybean meal; the soybean meal enters the steamer for low-temperature vacuum precipitation, the precipitation time is 0.5h, the precipitation temperature is 40°C, and the vacuum degree is 75KPa, so as to obtain soybean meal with complete shape, white color and no peculiar smell.

[0043] (2) The soybean meal is subjected to instantaneous high-temperature sterilization. After the high-temperature sterilization treatment, the soybean meal is soaked in sterile water at 25°C, and the temper...

Embodiment 2

[0046] Refer to the method described in Example 1 to prepare soybean milk with low purine content, good protein stability, easy absorption and good taste. The only difference is:

[0047] After the hydrolysis reaction, the hydrolyzate and soybean meal are roughly separated, the separated soybean meal is refined, and then filtered to obtain soybean dregs and soybean milk; soybean peptide hydrolase, neutral protease and cellulase are added to the soybean milk for the second Secondary hydrolysis reaction, wherein, the dosage of soybean peptide hydrolase, neutral protease and cellulase is 4000U / g soybean meal, 2000U / g soybean meal and 200U / g soybean meal; the hydrolysis time is 1.5h; Heat at 80°C for 5 minutes to passivate the above-mentioned proteases; after hydrolysis, mix the first and second hydrolyzates, add only graphene oxide-modified zeolite to the mixture, adsorb for 2 hours, and then centrifuge to remove all The zeolite is prepared, and then processed and pasteurized to ...

Embodiment 3

[0049] Refer to the method described in Example 2 to prepare soybean milk with low purine content, good protein stability, easy absorption, good taste and rich nutrition, the only difference is:

[0050] In the method, after the first and second hydrolyzate are mixed, only zeolite modified by graphene oxide is added, adsorbed for 2h, then centrifuged to remove the zeolite, and then pasteurized; Bifidobacterium, Lactobacillus rhamnosus and Lactobacillus bulgaricus are added in the hydrolyzate of the hydrolyzate, after adding, the consumption of Bifidobacterium, Lactobacillus rhamnosus and Lactobacillus bulgaricus in the hydrolyzate is respectively 1.0×10-8 / mL, 2.0×10-8 pieces / mL, and 7.0×10-8 pieces / mL, the soy milk with low purine content, good protein stability, easy absorption, good taste and rich nutrition can be obtained.

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Abstract

The invention relates to a method for preparing low-purine soybean protein food and the prepared soybean protein food thereof. The method comprises the following steps: placing soybean meal in water at the temperature of 30-35 DEG C for immersion, adding hydrolase and performing hydrolysis treatment, after a hydrolysis reaction is completed, and separating the soybean meal and a hydrolysate, wherein the hydrolase comprises soybean peptide hydrolase, neutral protease or cellulase or any combination; performing pulp refining on the separated soybean meal, separating the material and removing slag, and mixing a supernatant after separation and the above mentioned hydrolysate to obtain mixed liquor; mixing the mixed liquor and an adsorbent, uniformly stirring the materials, performing adsorption for 1-3 h, and performing solid-liquid separating to obtain the liquid which is the soybean protein food. The adsorbent is the graphene oxide-modified zeolite. The prepared soybean protein food hasthe advantages of low purine content, good protein stability, better mouthfeel, and easy absorption.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing low-purine soybean protein food and the prepared soybean protein food. Background technique [0002] Soybean meal is the remaining product after soybean oil extraction. Compared with fresh soybeans, soybean meal still contains about 45-52% protein, 10-15% oligosaccharides, 20-25% polysaccharides and cellulose, rich in human body The essential 8 kinds of amino acids, its amino acid pattern is close to that of animal protein. Therefore, soybean meal is a by-product with high nutritional value. It can not only be used as feed for animals, but also can be used as the base material of high-protein food, which has high development and utilization value. [0003] However, soybean meal still has many defects in the preparation of high-protein foods, including: [0004] (1) Soy food made from soybean meal contains high purine content. After being metabolized by the human body,...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
CPCA23C11/103A23C11/106A23V2400/123A23V2400/175A23V2400/51
Inventor 白长军初跃峰王永富王兴国金青哲徐惊涛杨小雁王敏郭远峰王建鲁杨爱芬周华健邵振文
Owner SHANDONG BOHI INDUSTRY CO LTD
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