Technology for removing urease from whole soybeans

A soybean and urease technology, applied in the processing field, can solve the problems of low urease removal rate, influence on nutrient absorption, high activity, etc., and achieve the effects of improving appearance, reducing activity, and improving removal rate

Active Publication Date: 2020-09-18
广州同康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The commonly used urease removal process usually soaks soybeans in ethanol solution to remove urease in soybeans, but it is found through experiments that the removal rate of urease in soybeans is not high, and there is still a large activity, which affects the intestinal absorption of nutrients , so there is room for improvement

Method used

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  • Technology for removing urease from whole soybeans
  • Technology for removing urease from whole soybeans
  • Technology for removing urease from whole soybeans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A process for removing urease from whole soybeans, comprising the following steps:

[0027] S1. Wash the soybeans, remove surface impurities, place them in a 3% ethanol solution with a mass concentration 4 times the weight of the soybeans and soak for 2 minutes, then add an additive compounded by Tween-80, isopropanol and lauryl alcohol to the ethanol solution , the mass ratio of the ethanol solution and the additive is 1:0.2, and the soybeans are then soaked for 20min;

[0028] S2. Soak the soybeans soaked in the above step S1 with clear water 8 times the weight of the soybeans for 20 minutes, wash once, and the temperature of the clear water is 40°C;

[0029] S3. The soybeans washed in the above step S2 are baked at 100° C. for 2 hours, cooled down to room temperature rapidly, and filled.

[0030] In this embodiment, the mass ratio of Tween-80, isopropanol and lauryl alcohol is 5:5:1.

Embodiment 2

[0032] A process for removing urease from whole soybeans, comprising the following steps:

[0033] S1. Wash the soybeans, remove surface impurities, place them in a 4% ethanol solution with a mass concentration 5 times the weight of the soybeans and soak them for 2.5 minutes, then add Tween-80, isopropanol and lauryl alcohol compounded in the ethanol solution Additive, the mass ratio of described ethanol solution and additive is 1:0.3, and soybean is soaked 20min then;

[0034] S2. Soak the soybeans soaked in the above step S1 with clear water 9 times the weight of the soybeans for 30 minutes, wash 3 times, and the temperature of the clear water is 45° C.;

[0035] S3. The soybeans cleaned in the above step S2 are baked at 100° C. for 2.5 hours, cooled down to room temperature rapidly, and filled.

[0036] In this embodiment, the mass ratio of Tween-80, isopropanol and lauryl alcohol is 3:3:1.

Embodiment 3

[0038] A process for removing urease from whole soybeans, comprising the following steps:

[0039] S1. Wash the soybeans, remove surface impurities, place them in a 5% ethanol solution with a mass concentration 5 times the weight of the soybeans and soak them for 1.5 min, then add Tween-80, isopropanol and lauryl alcohol compounded in the ethanol solution Additive, the mass ratio of described ethanol solution and additive is 1:0.4, and soybean is soaked 30min then;

[0040] S2. Soak the soybeans soaked in the above step S1 with clear water 10 times the weight of the soybeans for 40 minutes, wash twice, and the temperature of the clear water is 50°C;

[0041] S3. The soybeans cleaned in the above step S2 are baked at 115° C. for 3 hours, cooled down to room temperature rapidly, and filled.

[0042] In this embodiment, the mass ratio of Tween-80, isopropanol and lauryl alcohol is 4:3:1.

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Abstract

The present invention relates to the technical field of processing and particularly to a technology for removing urease from whole soybeans. The technology for removing urease from whole soybeans comprises the following steps: S1, washing clean soybeans, soaking the soybeans in an ethanol solution with a mass concentration of 3-5% at a weight of 4-6 times of the weight of the soybeans, adding additives to the ethanol solution, and soaking the soybeans for 20-30 min; S2, soaking the soybeans soaked in the above step S1 for 20-40 min in clean water and washing the soybeans for 1-3 times at a temperature of the clean water at 40-50 DEG C; and S3, placing the soybeans washed in the above step S2 at 100-115 DEG C for baking for 2-3.5 h, conducting heating to 120-130 DEG C for baking for 1-2 h,conducting cooling quickly and then conducting filling. The removing technology is simple, a removal rate of the urease in the soybeans is high, the urease activity is low, nutrient components of thesoybeans are not damaged, the soybeans are not damaged in appearances, full in particles, shiny, and bright yellow in color, and besides, the added additives can also shorten baking time and improve work efficiency.

Description

technical field [0001] The invention relates to the technical field of processing, in particular to a process for removing urease from whole soybeans. Background technique [0002] Urease, also known as urease, is an oligomeric enzyme with a molecular weight of about 293,500 Da and an isoelectric point of 3.9. It has absolute specificity and specifically catalyzes the hydrolysis of urea to release ammonia and carbon dioxide, and the generated ammonia is absorbed. In vivo, it will accelerate the aging of intestinal mucosal cells, and show toxicity to the bacteria in the intestinal tract, thereby affecting the absorption of nutrients in the intestinal tract. It is generally believed that urease promotes the adhesion of Helicobacter pylori, the cause of gastritis or gastric ulcer, Therefore, it is necessary to remove urease. [0003] Urease is sensitive to heat and is easily inactivated by heat. During the production of soybean milk, urease has basically been inactivated. Ure...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/30A23L5/41A23L29/00
CPCA23V2002/00A23L5/41A23L11/34A23L29/035A23V2200/048
Inventor 李帅陈彪邹伟权
Owner 广州同康生物科技有限公司
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