Production process of depurinated soybean product

Abstract

The invention discloses a production process of a depurinated soybean product, belonging to the technical field of soybean product production. The production process of the depurinated soybean product comprises the following steps: preparing raw materials including in parts by weight, 180-210 parts of high-quality soybeans, 0.05-0.1 part of an enzyme preparation, 0.1-0.3 part of sodium pyrophosphate, 0.05-0.1 part of sodium diacetate, 0.2-0.5 part of sodium borate, 0.5-2 parts of sodium chloride, 0.1-0.6 part of monovalent metal alkali and 11-15 parts of a seasoning packet; crushing all the raw materials except the seasoning packet; conducting depurinating; adding the seasoning packet for seasoning; and carrying out drying and packaging. According to the invention, the added seasoning packet contains cherries which contain a large amount of protein and can promote the digestion of eaters; celery seeds in the seasoning packet have a certain effect of relieving gout and arthritis; and with the seasoning packet, the taste of the soybean product can be improved, the situation that the taste of soybeans is reduced in the depurination process of the soybeans is prevented, nutritional ingredients of the soybean product are enriched, the edible effect of the soybean product is improved, and the content of purine in bodies of people with high uric acid and gout can be effectively controlled.

Description

technical field [0001] The invention relates to the technical field of soybean product production, in particular to a production process of depurinated soybean product. Background technique [0002] Purine is the main component of nucleic acid and widely exists in soybean products. Soy products can not only help digestion, but also promote human hematopoiesis. However, soybean products contain a large amount of purine, which is difficult for hyperuricemia and gout patients to eat, but existing Soybean products are generally soaked in warm water to remove a small amount of purines. There are still a lot of purines in the soybean products produced in this way, and the purine removal efficiency is low. In addition, some soybean products are depurines and hydrochloric acid is added to remove the purines in soybeans. Purine can reach 70%, but this way makes the mouthfeel of the soybean product of the product seriously drop, and it is difficult for the majority of edible people to...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a production process of purine-removed soybean products, which has the advantages of low purine content, improved taste, and health-care and stomach-enhancing effects, and solves the problem of soybean products prepared by some current preparation methods. The removal rate of purine content in the medium is low, which leads to the problem that the purine is too high and the taste of soybean products decreases during the process of purine removal