Low-purine composite health-preserving soup and preparation method thereof

Abstract

The invention relates to low-purine composite health-preserving soup and a preparation method thereof, and belongs to the technical field of food. The preparation method comprises the following steps: S1, putting meat into a pot with cold water, adding ginger slices, performing blanching, fishing out the meat after blanching, and performing thorough flushing so as to obtain pretreated meat; s2, mixing the pretreated meat material with water, boiling at 60-70 DEG C for 1-2 hours, adding a composite adsorbent for adsorption, and filtering to obtain clarified soup; s3, performing enzymolysis on the clarified soup by using a compound enzyme, and performing enzyme deactivation to obtain an enzymolysis soup; and S4, adding medicinal materials into the enzymolysis soup, decocting, filtering, adding defatted bean flour, uniformly stirring, curing, cooling to 50-55 DEG C, adding essential oil and a mushroom extract, uniformly stirring, performing pasteurization, cooling to 35-50 DEG C, adding astaxanthin microcapsule powder, and uniformly stirring to obtain the low-purine composite health-preserving soup. The composite health-preserving soup is low in purine content, high in nutrition and excellent in taste.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food technology, and particularly relates to a low-purine compound health-preserving soup and a preparation method thereof. BACKGROUND

[0002] With the improvement of residents' health awareness, meat soup products (such as chicken soup) with both nutritional supplementation and flavor experience have become an important choice for daily diet and people in the recovery period. Chicken, as a high-quality food material with a nutritional structure close to human needs, its overall utilization rate is limited by traditional eating methods. Chicken bones account for about 50% of the weight of the chicken and are rich in key mineral elements such as calcium, iron, magnesium, and zinc, and the cartilage component is an important source of calcium for the human body, but it cannot be directly consumed due to its hard texture and is discarded; chicken intestines are rich in protein (about 15%-18%), B vitamins (especially vitamin B12), minerals (iron, zinc), and contain a certain amount of unsaturated fatty acids (such as linoleic acid), which are also not effectively utilized in conventional cooking. In addition, during the traditional meat soup cooking process, due to excessive humidity or improper temperature control, the core nutritional components such as protein are easily lost, further reducing the nutritional value of the chicken soup.

[0003] At the same time, the purine content of meat soup products has become a key bottleneck restricting their applicable population. The purine content of traditional meat soup is generally as high as 150mg / 100g-300mg / 100g, while purine is an essential substance for human nucleic acid synthesis, and needs to maintain a reasonable intake level: excessive intake can easily deposit uric acid in joints and kidneys, inducing gout, kidney stones, and may increase the risk of cardiovascular diseases such as hypertension and coronary heart disease; too low intake can lead to a decline in normal cell metabolic function, causing malnutrition. This contradiction is particularly prominent for special populations, such as patients with hyperuricemia and gout who need to strictly control purine intake to maintain uric acid metabolism balance, and groups with high demand for calcium and high-quality protein such as developing populations, pregnant women, and the elderly, who also need to supplement nutrition while avoiding the risk of excessive purine intake.

[0004] Current technologies for purine control and nutrient retention in meat soup generally have obvious defects and are difficult to meet the three core demands of low purine, high nutrition, and excellent flavor:

[0005] In terms of purine removal, physical adsorption methods (such as activated carbon adsorption) can be operated at room temperature and isothermal conditions, but the purine removal rate is low, and flavor substances such as amino acids and taste peptides in the broth are easily adsorbed synchronously, resulting in a lack of taste in the broth; enzymatic methods (such as catalase degradation) can destroy purine structures through biological reactions, but are affected by factors such as enzyme activity, reaction temperature, and pH, and the degradation efficiency is unstable, making it difficult to achieve industrial mass production; process separation methods (such as blanching to remove fat) can only remove 20%-30% of purines; chemical treatment methods (such as adding hydrochloric acid) can increase the purine removal rate to about 70%, but can severely damage the protein structure of meat products, resulting in a rough mouthfeel and flavor distortion of the broth, which is extremely low in consumer acceptance.

[0006] In terms of nutrition enhancement and utilization, existing meat soup products can meet some nutritional needs by adjusting the formula, but the overall utilization of meat raw materials is not addressed, and parts rich in nutrients such as chicken bones and internal organs are still wasted; at the same time, existing technologies are not effective in improving the stability and antioxidant properties of the broth, and fats and proteins in the broth are easily oxidized and deteriorated during storage, shortening the product shelf life and further limiting its market application.

[0007] In summary, there is an urgent need to develop a new method to efficiently remove purines, fully utilize the nutrients on the whole body of meat, while preserving the flavor and nutrition of the broth, and improve the stability of the product to meet the needs of different groups of people for healthy meat soup and promote the industrialization and standardization of low-purine compound health soup production. SUMMARY

[0008] To solve the above technical problems, the present application provides a low-purine compound health soup and a preparation method thereof, which has low purine content, high nutrition, and excellent taste.

[0009] The first object of the present application is to provide a preparation method of a low-purine compound health soup, comprising the following steps:

[0010] S1, the meat is boiled in cold water with ginger slices, the meat is then removed and washed clean after boiling, obtaining pretreated meat; the meat is selected from the meat or meat bone of chicken, duck, or goose;

[0011] S2, the pretreated meat material described in S1 is mixed with water at a mass ratio of 1: (10-14) and then boiled at 60-70 DEG C for 1-2 hours, and then a composite adsorbent is added for adsorption, and a clear soup is obtained by filtration; the composite adsorbent is obtained by compounding chitosan and activated carbon at a mass ratio of (1-3) :(4-6); the cationic property of chitosan can neutralize the weak negative charge on the surface of activated carbon, reduce the agglomeration between activated carbon particles, fully expose the pores of activated carbon, and at the same time, the purine molecules adsorbed by chitosan can guide more purine molecules to the pores of activated carbon through the "bridge effect", so that the adsorption rate of the composite adsorbent to purine reaches more than 90%, and the light transmittance of the soup after adsorption is improved to more than 85%, solving the problem that the traditional adsorbent cannot simultaneously reduce purine and keep clear;

[0012] S3, the clear soup described in S2 is subjected to enzymatic hydrolysis by using a composite enzyme, and an enzymatic hydrolysis soup is obtained by inactivation; the composite enzyme is obtained by compounding catalase, nuclease, purine oxidase and neutral protease at a mass ratio of (1-2) :(2-3) :(4-5) :(10-12);

[0013] S4, the enzyme hydrolysis soup described in S3 is added with medicinal materials for decocting, and after filtration, defatted soybean powder is added and stirred uniformly, and then aging is performed, and then the temperature is lowered to 50-55 DEG C, and essential oil and lentinus edodes extract are added and stirred uniformly and subjected to pasteurization, and then the temperature is lowered to 35-50 DEG C and astaxanthin microcapsule powder is added and stirred uniformly, and the low-purine composite health soup is obtained.

[0014] In an embodiment of the present application, in S1, the amount of ginger slices is 1-2% of the mass of meat material;

[0015] The temperature of blanching is 95-100 DEG C, and the blanching time is 8-10 min.

[0016] In an embodiment of the present application, in S2, the addition amount of the composite adsorbent is 12-14 g / L;

[0017] The adsorption pH is 5.0-6.0, the rotation speed is 150-200 r / min, and the time is 1-1.5 h.

[0018] In an embodiment of the present application, in S3, the amount of the composite enzyme is 0.2-0.4 wt% of the total mass of the clear soup;

[0019] The enzymatic hydrolysis pH is 7.0-7.5, the temperature is 30-35 DEG C, the rotation speed is 50-80 r / min, and the time is 3-4 h.

[0020] In one embodiment of the present application, in S3, the temperature for enzyme inactivation is 85-90 DEG C, and the time is 9-11 min.

[0021] In one embodiment of the present application, in S4, the medicinal materials are selected from one or more of yam, Gastrodia, Ganoderma lucidum, polygonatum, salvia, panax, job's tears and tuckahoe.

[0022] The amount of the medicinal materials is 2-4 wt% of the enzyme hydrolysis soup body.

[0023] In one embodiment of the present application, in S4, the amount of the defatted soybean powder is 4-8 wt% of the enzyme hydrolysis soup body; the purine content of the defatted soybean powder is lower than 25 mg / 100 g, and the protein content is higher than 20%; on one hand, the defatted soybean powder can supplement plant protein in the soup body (complementing "animal protein + plant protein" with meat protein, and improving the utilization rate of amino acids); on the other hand, the soybean protein isolate in the defatted soybean powder has emulsifying properties, and can combine with fat globules in the soup body to form a stable emulsification system, avoiding stratification when essential oils are subsequently added.

[0024] In one embodiment of the present application, in S4, the amount of the essential oils is 0.1-0.3 wt% of the enzyme hydrolysis soup body.

[0025] The essential oils are selected from one or more of peppermint essential oil, cinnamon essential oil, orange peel essential oil, fennel essential oil and garlic essential oil.

[0026] The amount of the shiitake mushroom extract is 0.1-0.5 wt% of the enzyme hydrolysis soup body.

[0027] The amount of the astaxanthin microcapsule powder is 0.1-0.5 wt% of the enzyme hydrolysis soup body.

[0028] In one embodiment of the present application, in S4, the temperature for decocting is 85-90 DEG C, and the time is 15-25 min.

[0029] The temperature for maturing is 85-90 DEG C, and the time is 3-8 min.

[0030] The temperature for pasteurization is 60-70 DEG C, and the time is 25-35 min.

[0031] The second object of the present application is to provide a low purine composite health preserving soup prepared by the method.

[0032] The technical solution of the present application has the following advantages compared with the prior art:

[0033] (1) The preparation method described in the present application adsorbs purines through the synergistic effect of activated carbon and chitosan; activated carbon has a porous structure, and its pore size distribution is highly matched with that of purine molecules, which can adsorb free purine molecules in the soup body into the pores through van der Waals force; at the same time, the hydrophobic groups on the surface of activated carbon can combine with the hydrophobic structure (such as the purine ring) in the purine molecules, further enhancing the adsorption capacity. Chitosan is a cationic polysaccharide with amino groups, which will be protonated to form -NH3 + under acidic conditions; the ketone group (C=O) in the purine molecule has electronegativity, and the two can be combined through electrostatic attraction to form a stable "chitosan-purine" complex; in addition, the linear molecular structure of chitosan can combine with small suspended particles (such as meat residue debris, fat balls) in the soup body to form flocs, which accelerate sedimentation under stirring, not only improving the clarity of the soup body, but also avoiding the occupation of activated carbon adsorption sites by suspended particles.

[0034] (2) The preparation method described in the present application reduces purines through the synergistic effect of four enzymes; the residual purines in the soup body are mainly in the form of nucleic acids (DNA, RNA) (bound purines), and nucleases can specifically cut the phosphodiester bonds in nucleic acid molecules to decompose them into nucleotides, providing substrates for the subsequent action of purine oxidase, solving the problem that purine oxidase cannot directly act on macromolecular nucleic acids; purine oxidase can specifically catalyze the oxidation of the purine ring in nucleotides to generate water-soluble uric acid, and the molecular structure of uric acid is more easily processed by subsequent processes; purine oxidase catalyzes the reaction process to produce hydrogen peroxide (H2O2), which oxidizes amino acids in the soup body, resulting in nutrient loss and inhibition of the activity of purine oxidase; and catalase can decompose H2O2 into H2O and O2, eliminating its destruction of enzyme activity and nutritional ingredients, and prolonging the continuous action time of purine oxidase. Neutral protease can hydrolyze residual macromolecular proteins in the soup body to generate small molecule peptides and free amino acids, on the one hand, the presence of small molecule peptides can form a stable "peptide-uric acid" complex with uric acid, reducing the free content of uric acid in the soup body; on the other hand, small molecule peptides and free amino acids can enhance the umami flavor and nutritional value of the soup body.

[0035] (3) The low-purine compound health soup described in the present application realizes flavor synergy through essential oils and shiitake extract: essential oils are rich in volatile aroma components (such as menthol, cinnamaldehyde), and shiitake extract is rich in flavor nucleotides, which can enhance the aroma intensity of essential oils and mask the bitter taste of some medicinal materials when added in proportion, improving the harmony of the flavor of the soup body.

[0036] (4) The low-purine compound health soup described in the present application can flexibly adjust the formula of medicinal materials according to the needs of different groups of people, and further enhance the product competitiveness by realizing accurate positioning of the target population. DETAILED DESCRIPTION

[0037] The present application will be further described in conjunction with specific embodiments so that those skilled in the art can better understand the present application and implement it. Obviously, the described embodiments are only a part of the embodiments of the present application and are not all the embodiments. It should be understood that the specific embodiments are only used to explain the present application, but the embodiments are not limiting to the present application.

[0038] In the present application, unless otherwise specified, the technical and scientific terms used in the present application have the same meanings as those commonly understood by the person skilled in the art to which the present application belongs.

[0039] In the present application, unless otherwise specified, the term "and / or" used in the present application includes any and all combinations of one or more related listed items.

[0040] In the present application, unless otherwise specified, the experimental methods used in the embodiments of the present application are conventional methods, and the materials, reagents, etc. used, unless otherwise specified, can be obtained from commercial channels.

[0041] In the present application, unless otherwise specified, the activated carbon used in the embodiments of the present application is medical grade coconut shell activated carbon with a specific surface area of about 1300 m 2 / g.

[0042] In the present application, unless otherwise specified, the defatted soybean powder used in the embodiments of the present application has a purine content of 25 mg / 100 g and a protein content of 23%.

[0043] Example 1

[0044] The low-purine compound health-care soup of the present embodiment and the preparation method thereof specifically include the following steps:

[0045] S1, chicken sternum and duck leg meat are put into a pot with cold water according to a mass ratio of 3:1, ginger slices are added at 1.5% of the mass of the meat, and the meat is blanched at 100℃ for 9 min. After the blanching is completed, the meat is washed with warm water for 3 times to obtain pretreated meat;

[0046] S2, the pretreated meat is mixed with water according to a mass ratio of 1:12, and then boiled at 65℃ for 1.5 h. Then, a compound adsorbent is added and the pH is adjusted to 5.5. The adsorption is carried out at 170 r / min for 1.3 h. After the adsorption is completed, the clear soup body is obtained by filtering through a 300-mesh filter cloth. The compound adsorbent is obtained by compounding chitosan and activated carbon according to a mass ratio of 2:5, and the addition amount of the compound adsorbent is 13 g / L.

[0047] S3, add a complex enzyme to the clarified soup body and adjust the pH to 7.2, and carry out enzymolysis at 32°C and 65 r / min for 3.5 h, and then inactivate the enzyme at 82°C for 10 min to obtain an enzymolysis soup body; wherein the complex enzyme is obtained by compounding catalase, nuclease, purine oxidase and neutral protease at a mass ratio of 1.5:2.5:4.5:11, and the amount of the complex enzyme is 0.3wt% of the total mass of the clarified soup body;

[0048] S4, add medicinal materials to the enzymolysis soup body and decoct at 82°C for 20 min, filter with 300-mesh filter cloth, then add defatted soybean powder, stir uniformly, and then mature at 82°C for 5 min, then cool to 52°C, add essential oil and shiitake extract, stir uniformly, and then pasteurize at 65°C for 30 min, then cool to 40°C, and add astaxanthin microcapsule powder and stir uniformly to obtain a low-purine compound health soup; wherein the amounts of the medicinal materials (shanyao, gastrodia, and ganoderma in a certain proportion), defatted soybean powder, essential oil (menthol essential oil and cinnamon essential oil in a certain proportion), shiitake extract, and astaxanthin microcapsule powder are 3wt%, 6wt%, 0.2wt%, 0.3wt%, and 0.3wt% of the enzymolysis soup body, respectively.

[0049] Example 2

[0050] The low-purine compound health soup of the present embodiment and the preparation method thereof specifically include the following steps:

[0051] S1, chicken breast bones and duck leg meat are added to a cold water pot at a mass ratio of 3:1, 1.5% of the meat material is added as ginger slices, and decoction is carried out at 100°C for 9 min, after the completion of the decoction, the meat material is taken out and washed with warm water for 3 times to obtain pretreated meat material;

[0052] S2, the pretreated meat material is mixed with water at a mass ratio of 1:12, and then decocted at 65°C for 1.5 h, then a complex adsorbent is added and the pH is adjusted to 5.5, and adsorption is carried out at 170 r / min for 1.3 h, and then the clarified soup body is obtained by filtering with 300-mesh filter cloth; wherein the complex adsorbent is obtained by compounding chitosan and activated carbon at a mass ratio of 1:4, and the amount of the complex adsorbent is 12 g / L;

[0053] S3, add a complex enzyme to the clarified soup body and adjust the pH to 7.2, and carry out enzymolysis at 32°C and 65 r / min for 3.5 h, and then inactivate the enzyme at 82°C for 10 min to obtain an enzymolysis soup body; wherein the complex enzyme is obtained by compounding catalase, nuclease, purine oxidase and neutral protease at a mass ratio of 1:2:4:10, and the amount of the complex enzyme is 0.2wt% of the total mass of the clarified soup body;

[0054] S4, add medicinal materials to the enzymatic soup body and decoct at 82°C for 20 min, filter through 300-mesh filter cloth, then add defatted soybean powder, stir uniformly, and mature at 82°C for 5 min, then cool to 52°C, add essential oil and shiitake extract, stir uniformly, and pasteurize at 65°C for 30 min, then cool to 40°C, add astaxanthin microcapsule powder, stir uniformly, and obtain the low-purine compound health-preserving soup; wherein the dosages of the medicinal materials (yiyiren, fuling, etc. in a certain proportion), defatted soybean powder, essential oil (orange peel essential oil, fennel essential oil, etc. in a certain proportion), shiitake extract, and astaxanthin microcapsule powder are 2wt%, 4wt%, 0.1wt%, 0.1wt%, and 0.1wt% of the enzymatic soup body, respectively.

[0055] Example 3

[0056] The low-purine compound health-preserving soup of the present example and the preparation method thereof specifically include the following steps:

[0057] S1, chicken breast bones and duck leg meat are added to a cold water pot according to a mass ratio of 3:1, 1.5% of the meat mass of ginger slices is added, and blanching is performed at 100°C for 9 min, after the blanching is completed, the meat material is fished out and washed with warm water for 3 times to obtain pretreated meat material;

[0058] S2, the pretreated meat material is mixed with water according to a mass ratio of 1:12, and then decocted at 65°C for 1.5h, then a composite adsorbent is added and the pH is adjusted to 5.5, and adsorption is performed at 170r / min for 1.3h, after the adsorption is completed, a clear soup body is obtained by filtering through a 300-mesh filter cloth; wherein the composite adsorbent is obtained by compounding chitosan and activated carbon according to a mass ratio of 3:6, and the addition amount of the composite adsorbent is 14g / L;

[0059] S3, a composite enzyme is added to the clear soup body and the pH is adjusted to 7.2, and enzymolysis is performed at 32°C and 65r / min for 3.5h, and an enzymatic soup body is obtained by inactivating the enzyme at 82°C for 10 min; wherein the composite enzyme is obtained by compounding catalase, nuclease, purine oxidase, and neutral protease according to a mass ratio of 2:3:5:12, and the dosage of the composite enzyme is 0.4wt% of the total mass of the clear soup body;

[0060] S4, add medicinal materials to the enzymatic soup body and decoct at 82°C for 20 min, filter through 300-mesh filter cloth, then add defatted soybean powder, stir uniformly, and mature at 82°C for 5 min, then cool to 52°C, add essential oil and shiitake extract, stir uniformly, and pasteurize at 65°C for 30 min, then cool to 40°C, add astaxanthin microcapsule powder, stir uniformly, and obtain the low-purine compound health-preserving soup; wherein the dosages of the medicinal materials (yiyiren, fuling, etc. in a certain proportion), defatted soybean powder, essential oil (orange peel essential oil, fennel essential oil, etc. in a certain proportion), shiitake extract, and astaxanthin microcapsule powder are 2wt%, 4wt%, 0.1wt%, 0.1wt%, and 0.1wt% of the enzymatic soup body, respectively.

[0061] Comparative Example 1

[0062] The same as Example 1 except that no chitosan was added.

[0063] Comparative Example 2

[0064] The same as Example 1 except that no activated carbon was added.

[0065] Comparative Example 3

[0066] The same as Example 1 except that no nuclease was added.

[0067] Comparative Example 4

[0068] The same as Example 1 except that no purine oxidase was added.

[0069] Comparative Example 5

[0070] The same as Example 1 except that no neutral protease was added.

[0071] Comparative Example 6

[0072] The same as Example 1 except that no defatted soybean powder was added.

[0073] Comparative Example 7

[0074] The same as Example 1 except that no essential oil was added.

[0075] Comparative Example 8

[0076] The same as Example 1 except that no shiitake mushroom extract was added.

[0077] Comparative Example 9

[0078] The same as Example 1 except that no astaxanthin microcapsule powder was added.

[0079] Test Example 1

[0080] The purine content, protein content, etc. of the compound health-preserving soup of Examples 1-3 and Comparative Examples 1-9 were tested;

[0081] Purine content: the content of purine substances was determined by HPLC method;

[0082] Protein content: the protein content in the compound health-preserving soup was determined according to the Kjeldahl method in GB / T 5009.5-2016 “National Food Safety Standard for Determination of Protein in Food”;

[0083] Taste evaluation: 60 professional personnel evaluated the compound health-preserving soup of each group from the aspect of taste;

[0084] The relevant data finally measured is shown in Table 1:

[0085] Table 1

[0086] Sample Purine content (mg / 100 g) Protein content (%) Taste evaluation Example 1 22.7 94.1 No fishy smell, no medicinal smell, strong fresh taste Example 2 24.9 92.3 No fishy smell, no medicinal smell, strong fresh taste Example 3 21.2 95.0 No fishy smell, no medicinal smell, strong fresh taste Comparative Example 1 48.5 88.3 Slight fishy smell, weak fresh taste Comparative Example 2 51.2 87.6 Slight fishy smell, weak fresh taste Comparative Example 3 65.3 85.2 Obvious fishy smell, insufficient fresh taste Comparative Example 4 72.8 84.7 Obvious fishy smell, insufficient fresh taste Comparative Example 5 38.6 76.9 Rough taste, weak fresh taste Comparative Example 6 23.1 68.5 Obvious stratification, thin taste Comparative Example 7 22.9 93.8 Obvious medicinal smell, insufficient aroma Comparative Example 8 23.0 93.6 Weak fresh taste, unharmonious flavor Comparative Example 9 22.8 94.0 No obvious abnormality, but slight browning occurred

[0087] As can be seen from Table 1, the purine content of the composite health-preserving soup of the embodiments is all lower than 25 mg / 100 g, the protein content is higher than 92%, and the taste is excellent, without fishy smell and medicinal smell, and the fresh taste is rich. This is because the embodiments use the composite adsorbent of chitosan and activated carbon to synergistically reduce purine, and further degrade purine and improve the nutrient retention rate through four kinds of composite enzymes (catalase, nuclease, purine oxidase, and neutral protease), and then cooperate with the emulsification and stabilization of defatted soybean powder and the flavor synergistic effect of essential oil and shiitake extract, to finally realize the comprehensive effect of low purine, high nutrition, and excellent taste.

[0088] As can be seen by comparing Example 1 and Comparative Example 1, the purine content of Comparative Example 1 is significantly higher than that of Example 1, the protein content is lower than that of Example 1, and the taste appears a slight fishy smell and the fresh taste is weak. This is because Comparative Example 1 does not add chitosan, but only relies on activated carbon to adsorb purine. The cationic property of chitosan can neutralize the negative charge on the surface of activated carbon, reduce particle agglomeration, and also guide purine molecules to the pores of activated carbon through the "bridge effect". The absence of chitosan reduces the adsorption efficiency of activated carbon, and the purine is not completely removed. At the same time, the suspended particles in the soup body cannot be effectively settled, resulting in a decrease in protein retention rate and a deterioration in taste.

[0089] As can be seen by comparing Example 1 and Comparative Example 2, the purine content of Comparative Example 2 is much higher than that of Example 1, the protein content is lower than that of Example 1, and the taste also has a slight fishy smell and insufficient fresh taste. This is because Comparative Example 2 does not add activated carbon, but only relies on chitosan to adsorb purine. Activated carbon has a porous structure with a pore size that matches the purine molecule, and can strongly adsorb free purine through van der Waals force and hydrophobic interaction. The absence of activated carbon limits the adsorption capacity of chitosan alone, which cannot effectively remove purine in the soup body, and cannot adsorb part of the suspended impurities, resulting in a decline in nutrition and taste.

[0090] As can be seen by comparing Example 1 and Comparative Example 3, the purine content of Comparative Example 3 is much higher than that of Example 1, the protein content is significantly reduced, and the taste has a significant fishy smell and insufficient fresh taste. This is because Comparative Example 3 does not add nuclease, and the bound purine in the form of nucleic acid in the soup body cannot be cut into nucleotides, resulting in a lack of substrate for the subsequent action of purine oxidase, which cannot effectively degrade the bound purine. At the same time, the residual nucleic acid affects the flavor of the soup body, and the protein cannot be synergistically enzymatically degraded into small molecules with nucleic acid, resulting in a decrease in protein utilization rate and taste.

[0091] As can be seen from the comparison of Example 1 and Comparative Example 4, the purine content of Comparative Example 4 is significantly higher than that of Example 1, the protein content is lower than that of Example 1, the taste is obviously fishy and the umami taste is insufficient. This is because Comparative Example 4 does not add purine oxidase, which cannot catalyze the oxidation of purine in nucleotide to water-soluble uric acid, resulting in the inability of nucleotide decomposed by nuclease to be further degraded, a significant decrease in purine removal rate, and a lack of synergistic effect with protein in the process of uric acid generation, resulting in a decrease in protein retention rate and a decrease in flavor substance generation.

[0092] As can be seen from the comparison of Example 1 and Comparative Example 5, the purine content of Comparative Example 5 is higher than that of Example 1, the protein content is significantly reduced, the taste is rough and the umami taste is weak. This is because Comparative Example 5 does not add neutral protease, which cannot hydrolyze macromolecular proteins into small molecular peptides and free amino acids, on the one hand, the lack of small molecular peptides leads to the inability to form stable complexes with uric acid, the content of free uric acid increases, which indirectly causes the purine detection value to rise; on the other hand, the lack of small molecular peptides and free amino acids reduces the protein utilization rate and the umami substance, resulting in rough taste and weak umami taste.

[0093] As can be seen from the comparison of Example 1 and Comparative Example 6, the purine content of Comparative Example 6 is close to that of Example 1, but the protein content is significantly reduced, the taste is obviously layered and thin. This is because Comparative Example 6 does not add defatted soybean powder, which not only can supplement plant protein (form a complement with animal protein to improve protein utilization rate), but also contains soybean protein isolate which has emulsifying property and can combine with fat globules in the soup to form a stable emulsion system. The lack of defatted soybean powder leads to the separation of the soup, and the lack of plant protein supplement leads to a decrease in total protein content and a thin taste due to the lack of protein synergistic effect.

[0094] As can be seen from the comparison of Example 1 and Comparative Example 7, the purine content and protein content of Comparative Example 7 are close to those of Example 1, but the taste is obviously medicinal and the aroma is insufficient. This is because Comparative Example 7 does not add essential oil, and the volatile aroma components (such as menthol and cinnamaldehyde) in the essential oil can mask the bitter taste of medicinal materials and enhance the aroma. The lack of essential oil leads to the inability to neutralize the bitter taste of medicinal materials, and the lack of aroma in the soup leads to the prominence of medicinal taste and the insufficiency of aroma.

[0095] As can be seen from the comparison of Example 1 and Comparative Example 8, the purine content and protein content of Comparative Example 8 are close to those of Example 1, but the taste is weak and the flavor is not coordinated. This is because Comparative Example 8 does not add shiitake mushroom extract, and the flavor nucleotide in shiitake mushroom extract can enhance the aroma intensity of essential oil and improve the umami taste. The lack of shiitake mushroom extract leads to the inability to strengthen the aroma of essential oil and the lack of umami substance, resulting in weak umami taste of the soup, the disappearance of flavor synergistic effect, and uncoordinated overall taste.

[0096] Comparing Example 1 with Comparative Example 9, it can be seen that the purine content of Comparative Example 9 is basically consistent with the protein content and Example 1, and the taste at room temperature is not obviously abnormal, but a slight browning occurs, and the antioxidant property is poor. This is because Comparative Example 9 does not add astaxanthin microcapsule powder, astaxanthin has strong antioxidant property, can inhibit the oxidation and deterioration of fat and protein in the soup body, and the absence of astaxanthin reduces the antioxidant capacity of the soup body, and oxidation and browning easily occur during storage, affecting the shelf life and appearance of the product.

[0097] Obviously, the above examples are only examples for clearly illustrating, and are not limitation to the embodiments. Other different forms of changes or variations can be made by those skilled in the art on the basis of the above description. Here, all the embodiments are not required to be exhausted, and the obvious changes or variations derived therefrom are still within the protection scope of the present application.

Claims

1. A method for preparing a low purine compound health preserving soup, characterized in that, It comprises the following steps: S1, meat cold water pot, add ginger slices blanching, blanching after the meat is taken out and washed clean, get pretreatment meat; The meat is selected from chicken, duck, goose meat or meat bone; S2, the pretreatment meat of S1 is mixed with water according to the mass ratio 1 :(10-14) after 60-70 ℃ stewing 1-2 h, then add composite adsorbent and adsorb, filter to get clear soup; The composite adsorbent is obtained by compounding chitosan and activated carbon according to the mass ratio (1-3) :(4-6); S3, the clear soup of S2 is subjected to enzymolysis by using composite enzyme, and the enzyme is inactivated to obtain an enzyme hydrolysis soup; The composite enzyme is obtained by compounding catalase, nuclease, purine oxidase and neutral protease according to the mass ratio (1-2) :(2-3) :(4-5) :(10-12); S4, add medicinal materials to the enzyme hydrolysis soup of S3 for decocting, filter, then add defatted soybean powder and stir evenly, then mature, then cool to 50-55 ℃, add essential oil and lentinus edodes extract, stir evenly and carry out pasteurization, then cool to 35-50 ℃, add astaxanthin microcapsule powder and stir evenly to obtain the low purine compound health soup.

2. The method of claim 1, wherein the low-purine compound health-preserving soup is prepared by the following steps: In S1, the amount of ginger slices is 1-2% of the mass of meat; ​ The temperature of blanching is 95-100 ℃, and the blanching time is 8-10 min.

3. The method of claim 1, wherein the low-purine compound health food soup is prepared by the following steps of: In S2, the amount of composite adsorbent added is 12-14 g / L; ​ The adsorption pH is 5.0-6.0, the rotation speed is 150-200 r / min, and the time is 1-1.5 h.

4. The method for preparing the low-purine compound health-preserving soup according to claim 1, characterized in that, In S3, the amount of composite enzyme used is 0.2-0.4 wt% of the total mass of clear soup; The enzymolysis pH is 7.0-7.5, the temperature is 30-35 ℃, the rotation speed is 50-80 r / min, and the time is 3-4 h.

5. The method for preparing the low-purine compound health-preserving soup according to claim 1, characterized in that, In S3, the temperature of enzyme inactivation is 85-90 ℃, and the time is 9-11 min.

6. The method for preparing the low-purine compound health-preserving soup according to claim 1, characterized in that, In S4, the medicinal materials are selected from one or more of yam, gastrodia, ganoderma, polygonatum, salvia miltiorrhiza, panax notoginseng, coix and poria cocos; The amount of medicinal materials is 2-4 wt% of the enzyme hydrolysis soup.

7. The method for preparing the low-purine compound health-preserving soup according to claim 1, characterized in that, In S4, the amount of defatted soybean powder is 4-8 wt% of the enzyme hydrolysis soup.

8. The method for preparing the low-purine compound health-preserving soup according to claim 1, characterized in that, In S4, the amount of essential oil is 0.1-0.3 wt% of the enzyme hydrolysis soup; The essential oil is selected from one or more of peppermint essential oil, cinnamon essential oil, orange peel essential oil, fennel essential oil and garlic essential oil; The amount of lentinus edodes extract is 0.1-0.5 wt% of the enzyme hydrolysis soup; The amount of astaxanthin microcapsule powder is 0.1-0.5 wt% of the enzyme hydrolysis soup.

9. The method for preparing the low-purine compound health-preserving soup according to claim 1, characterized in that, In S4, the temperature of decocting is 85-90 ℃, and the time is 15-25 min; The temperature of maturation is 85-90 ℃, and the time is 3-8 min; The temperature of pasteurization is 60-70 ℃, and the time is 25-35 min.

10. The low purine compound health soup prepared by the method of any one of claims 1-9.