CN111671051A - Process for removing purine from whole soybeans - Google Patents
Process for removing purine from whole soybeans Download PDFInfo
- Publication number
- CN111671051A CN111671051A CN202010748982.8A CN202010748982A CN111671051A CN 111671051 A CN111671051 A CN 111671051A CN 202010748982 A CN202010748982 A CN 202010748982A CN 111671051 A CN111671051 A CN 111671051A
- Authority
- CN
- China
- Prior art keywords
- soybeans
- purine
- ethanol solution
- soaking
- tween
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 title claims abstract description 158
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 149
- 244000068988 Glycine max Species 0.000 title claims abstract description 149
- 238000000034 method Methods 0.000 title claims abstract description 35
- 230000008569 process Effects 0.000 title claims abstract description 34
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 105
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims abstract description 32
- 229920000053 polysorbate 80 Polymers 0.000 claims abstract description 32
- 238000002791 soaking Methods 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000004140 cleaning Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 8
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims description 26
- SHZGCJCMOBCMKK-PQMKYFCFSA-N L-Fucose Natural products C[C@H]1O[C@H](O)[C@@H](O)[C@@H](O)[C@@H]1O SHZGCJCMOBCMKK-PQMKYFCFSA-N 0.000 claims description 26
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 claims description 26
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims description 26
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims description 22
- 150000003212 purines Chemical class 0.000 claims 4
- 230000000694 effects Effects 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 37
- 239000000243 solution Substances 0.000 description 30
- 239000003623 enhancer Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 239000012535 impurity Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 201000005569 Gout Diseases 0.000 description 4
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical group N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 4
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 229940116269 uric acid Drugs 0.000 description 4
- 238000013329 compounding Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000009878 intermolecular interaction Effects 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- DTQVDTLACAAQTR-UHFFFAOYSA-N Trifluoroacetic acid Chemical compound OC(=O)C(F)(F)F DTQVDTLACAAQTR-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000029142 excretion Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- UYTPUPDQBNUYGX-UHFFFAOYSA-N guanine Chemical compound O=C1NC(N)=NC2=C1N=CN2 UYTPUPDQBNUYGX-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 238000005185 salting out Methods 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- 229930024421 Adenine Natural products 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 208000008469 Peptic Ulcer Diseases 0.000 description 1
- CKUAXEQHGKSLHN-UHFFFAOYSA-N [C].[N] Chemical group [C].[N] CKUAXEQHGKSLHN-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 238000013375 chromatographic separation Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 208000011906 peptic ulcer disease Diseases 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to the technical field of processing, in particular to a process for removing purine from whole soybeans, which comprises the following steps: s1, cleaning soybeans, soaking the cleaned soybeans in an ethanol solution which is 4-6 times of the weight of the soybeans and has the mass concentration of 3-5%, adding an accelerator and Tween-80 into the ethanol solution, and soaking the soybeans for 20-30 min; s2, soaking the soybeans soaked in the step S1 in clean water for 20-30 min, and cleaning for 1-3 times, wherein the temperature of the clean water is 30-40 ℃; s3, baking the soybeans cleaned in the step S2 at 100-115 ℃ for 2-3.5 h, rapidly cooling, and filling. The process is simple, the added accelerant can promote purine to be separated from the soybeans, so that the removal rate of the purine is high, and meanwhile, the added Tween-80 can keep the complete appearance of the soybeans, and the two have the same effect.
Description
Technical Field
The invention relates to the technical field of processing, in particular to a process for removing purine from whole soybeans.
Background
The soybean has unique flavor and rich nutrition, is a high-quality protein source, and contains rich vegetable protein, phospholipid and vitamin B1、B2Nicotinic acid, iron, calcium and other minerals, but patients with peptic ulcer and gout are not suitable for long-term consumption due to the high purine content (about 180mg/100 g) in soybean, purine is the main component of nucleic acid, purine is a nitrogen-containing organic macromolecular substance with alkalinity and two adjacent carbon-nitrogen rings, contains polar groups, and purine hasPromoting gastric secretion, and the final product of metabolism in human body is uric acid, and the concentration of uric acid in normal human blood reaches dynamic equilibrium through continuous synthesis and excretion. However, when the uric acid metabolism is abnormal, the synthetic amount is larger than the excretion amount, so that the uric acid in the body is accumulated, and finally the gout is caused. With the development of society and the change of human life style, gout has become one of the common chronic diseases. In some areas of China, the incidence rate of gout is increasing year by year, and how to remove purine in soybeans becomes a topic worthy of study in order to improve the quality of life of ventilated patients.
At present, aiming at the problem of difficult purine removal, the domestic main scheme is physical salting out and adsorption, and the general purine removal process comprises the following steps: the method comprises the following steps of grinding soybeans, filtering, adding salts, heating, stirring, cooling, settling and filtering to obtain a finished product, wherein most of purine can be removed by physical salting out, but most of purine can be removed only by smashing the soybeans, so that the complete appearance of the soybeans cannot be maintained, and if the complete appearance of the soybeans is required to be maintained, the purine removal effect is not good enough, and the purine removal effect and the complete appearance of the soybeans cannot be achieved at the same time, so that the improvement space is provided.
Disclosure of Invention
Aiming at the defects in the prior art, one of the purposes of the invention is to provide a process for removing purine from whole soybeans, the process is simple, the promoter added in the process can promote purine to be separated from soybeans, so that the purine removal rate is high, and meanwhile, the added Tween-80 can keep the complete appearance of the soybeans, the appearances are not damaged, the granules are full and glossy, and the colors are bright yellow.
The above object of the present invention is achieved by the following technical solutions:
a technology for removing purine from whole soybeans comprises the following steps:
s1, cleaning soybeans, soaking the cleaned soybeans in an ethanol solution which is 4-6 times of the weight of the soybeans and has the mass concentration of 3-5%, adding an accelerator and Tween-80 into the ethanol solution, and soaking the soybeans for 20-30 min;
s2, soaking the soybeans soaked in the step S1 in clean water for 20-30 min, and cleaning for 1-3 times, wherein the temperature of the clean water is 30-40 ℃;
s3, baking the soybeans cleaned in the step S2 at 100-115 ℃ for 2-3.5 hours, wherein the mass ratio of the ethanol solution to the Tween-80 is 1 (0.6-1).
Preferably, the mass ratio of the ethanol solution to the accelerator is 1 (0.5-0.8).
Preferably, the enhancer comprises L-fucose and mannose.
Preferably, the mass ratio of the L-fucose to the mannose is (4-7) to (1-3).
More preferably, the mass ratio of L-fucose to mannose is 5: 2.
Preferably, the weight of the clean water used in the step S2 is 8-10 times of the weight of the soybeans.
Preferably, the temperature of the clean water in the step S2 is 35 ℃.
Preferably, in the step S3, the soybeans washed in the step S2 are baked at 110 ℃ for 2 hours.
In the previous experiments, if purine in the soybeans is to be removed, the soybeans need to be smashed, the complete appearance of the soybeans cannot be maintained, if the complete appearance of the soybeans is to be maintained, the effect of removing the purine is not good enough, and the two cannot be obtained at the same time, therefore, the inventor tries to add Tween-80 into ethanol, not only can prevent the influence of the ethanol on the appearance of the soybeans, but also can maintain the complete appearance of the soybeans without smashing the soybeans, and simultaneously can slightly improve the removal rate of the purine, in order to further improve the removal rate of the purine, the inventor finds through a large number of experiments that the removal rate of the purine in the soybeans can be obviously improved by compounding L-fucose and mannose, presumably because the L-fucose and the mannose both contain a plurality of carbon atom structures, the L-fucose and the mannose can form stronger intermolecular force with the purine in the soybeans, and the intermolecular force formed by the L-fucose, the mannose and the purine is greater than the intermolecular force formed by the purine in the soybeans and other substances in the soybeans, so that the purine can be separated from the soybeans along with the acting force to achieve the purine removal effect and improve the purine removal rate, and the purine removal process in the whole soybeans can enable the purine removal rate to reach 75.7 percent according to the purine detection experiment. In addition, the accelerant is matched with Tween-80 for use, the purpose of protecting the appearance of the soybeans can be achieved, the purine removal rate of the soybeans can be improved, and the accelerant and the soybeans are combined.
In summary, the invention has the following beneficial technical effects:
the invention provides a process for removing purine from whole soybeans, which is simple in preparation process, and the soybeans are soaked in tween-80, so that the complete appearance of the soybeans can be maintained, and the removal rate of the purine can be slightly improved.
Detailed Description
The present invention will be described in further detail below.
In the following examples, part of the raw materials are shown in Table 1.
TABLE 1
Example 1
A technology for removing purine from whole soybeans comprises the following steps:
s1, cleaning soybeans, removing surface impurities, soaking in an ethanol solution with the mass concentration of 3% and 4 times of the weight of the soybeans, adding a promoter and tween-80 into the ethanol solution, wherein the mass ratio of the ethanol solution to the tween-80 is 1:0.6, the mass ratio of the ethanol solution to the promoter is 1:0.5, and soaking the soybeans for 20 min;
s2, soaking the soybeans soaked in the step S1 in clear water with the weight 8 times that of the soybeans for 20min, and cleaning for 2 times, wherein the temperature of the clear water is 30 ℃;
s3, baking the soybeans cleaned in the step S2 at 100 ℃ for 2 hours, quickly cooling to normal temperature, and filling, wherein the moisture content of the soybeans is not higher than 6%.
In this example, the enhancer included L-fucose and mannose at a mass ratio of 4: 1.
Example 2
A technology for removing purine from whole soybeans comprises the following steps:
s1, cleaning soybeans, removing surface impurities, soaking in 5-time ethanol solution with the mass concentration of 5% of the weight of the soybeans, adding a promoter and Tween-80 into the ethanol solution, wherein the mass ratio of the ethanol solution to the Tween-80 is 1:0.8, the mass ratio of the ethanol solution to the promoter is 1:0.6, and soaking the soybeans for 25 min;
s2, soaking the soybeans soaked in the step S1 in clean water 9 times of the weight of the soybeans for 25min, and cleaning for 3 times, wherein the temperature of the clean water is 40 ℃;
s3, baking the soybeans cleaned in the step S2 at 105 ℃ for 3 hours, quickly cooling to normal temperature, and filling, wherein the moisture content of the soybeans is not higher than 6%.
In this example, the enhancer included L-fucose and mannose at a mass ratio of 4: 3.
Example 3
A technology for removing purine from whole soybeans comprises the following steps:
s1, cleaning soybeans, removing surface impurities, soaking in an ethanol solution with the mass concentration of 4% and 4 times of the weight of the soybeans, adding a promoter and Tween-80 into the ethanol solution, wherein the mass ratio of the ethanol solution to the Tween-80 is 1:0.7, the mass ratio of the ethanol solution to the promoter is 1:0.7, and soaking the soybeans for 30 min;
s2, soaking the soybeans soaked in the step S1 in clean water 9 times of the weight of the soybeans for 30min, and cleaning for 3 times, wherein the temperature of the clean water is 40 ℃;
s3, baking the soybeans cleaned in the step S2 at 110 ℃ for 2.5h, rapidly cooling to normal temperature, and filling, wherein the moisture content of the soybeans is not higher than 6%.
In this example, the enhancer comprises L-fucose and mannose in a mass ratio of 2: 1.
Example 4
A technology for removing purine from whole soybeans comprises the following steps:
s1, cleaning soybeans, removing surface impurities, soaking in an ethanol solution with the mass concentration of 5% and 6 times of the weight of the soybeans, adding a promoter and tween-80 into the ethanol solution, wherein the mass ratio of the ethanol solution to the tween-80 is 1:0.9, the mass ratio of the ethanol solution to the promoter is 1:0.8, and soaking the soybeans for 30 min;
s2, soaking the soybeans soaked in the step S1 in clear water which is 10 times of the weight of the soybeans for 30min, and washing for 3 times, wherein the temperature of the clear water is 40 ℃;
s3, baking the soybeans cleaned in the step S2 at 115 ℃ for 3 hours, quickly cooling to normal temperature, and filling, wherein the moisture content of the soybeans is not higher than 6%.
In this example, the enhancer included L-fucose and mannose at a mass ratio of 7: 1.
Example 5
A technology for removing purine from whole soybeans comprises the following steps:
s1, cleaning soybeans, removing surface impurities, soaking in an ethanol solution with the mass concentration of 5% and 6 times of the weight of the soybeans, adding a promoter and tween-80 into the ethanol solution, wherein the mass ratio of the ethanol solution to the tween-80 is 1:1, the mass ratio of the ethanol solution to the promoter is 1:0.8, and soaking the soybeans for 30 min;
s2, soaking the soybeans soaked in the step S1 in clear water which is 10 times of the weight of the soybeans for 30min, and washing for 3 times, wherein the temperature of the clear water is 40 ℃;
s3, baking the soybeans cleaned in the step S2 at 115 ℃ for 3.5h, rapidly cooling to normal temperature, and filling, wherein the moisture content of the soybeans is not higher than 6%.
In this example, the enhancer included L-fucose and mannose at a mass ratio of 7: 3.
Example 6
A technology for removing purine from whole soybeans comprises the following steps:
s1, cleaning soybeans, removing surface impurities, soaking in an ethanol solution with the mass concentration of 5% and 6 times of the weight of the soybeans, adding a promoter and tween-80 into the ethanol solution, wherein the mass ratio of the ethanol solution to the tween-80 is 1:0.7, the mass ratio of the ethanol solution to the promoter is 1:0.6, and soaking the soybeans for 30 min;
s2, soaking the soybeans soaked in the step S1 in clear water which is 10 times of the weight of the soybeans for 30min, and washing for 3 times, wherein the temperature of the clear water is 35 ℃;
s3, baking the soybeans cleaned in the step S2 at 110 ℃ for 2h, quickly cooling to normal temperature, and filling, wherein the moisture content of the soybeans is not higher than 6%.
In this example, the enhancer included L-fucose and mannose at a mass ratio of 5: 2.
Comparative example 1
Compared with example 6, the difference is that comparative example 1 does not add tween-80, and the rest of the raw materials and the process parameters are the same as example 6.
Comparative example 2
The only difference compared to example 6 is that comparative example 2 does not have the addition of a promoter and the remaining raw materials and process parameters are the same as in example 6.
Comparative example 3
The only difference compared to example 6 is that the accelerator in comparative example 3 does not contain L-fucose and the remaining raw materials and process parameters are the same as in example 6.
Comparative example 4
The only difference compared to example 6 is that the accelerator in comparative example 4 does not contain mannose and the remaining raw materials and process parameters are the same as in example 6.
Comparative example 5
The only difference compared to example 6 is that in comparative example 5, glucose was used instead of L-fucose and the remaining raw materials and process parameters were the same as in example 6.
Comparative example 6
Compared with example 6, the difference is only that the mass ratio of the accelerator to tween-80 in comparative example 6 is 1: 2.
Test example I, appearance Observation test
The soybeans after the treatment of the process for removing purine from the whole soybeans of examples 1 to 6 and comparative examples 1 to 6 were observed for their color, luster, plumpness, and appearance such as whether the skins were damaged or not in an environment with a temperature of (25 ± 2) ° c and a humidity of (65 ± 5)%, as shown in table 2.
TABLE 2
| Group of | Colour(s) | Gloss of | Degree of fullness | Whether the epidermis is damaged or not |
| Example 1 | Bright yellow color | Is brighter | Full of grains | Not damaged |
| Example 2 | Bright yellow color | Is brighter | Full of grains | Not damaged |
| Example 3 | Bright yellow color | Is brighter | Full of grains | Not damaged |
| Example 4 | Bright yellow color | Is brighter | Full of grains | Not damaged |
| Example 5 | Bright yellow color | Is brighter | Full of grains | Not damaged |
| Example 6 | Bright yellow color | Is brighter | Full of grains | Not damaged |
| Comparative example 1 | Light yellow | Darkness | Shrivelled grains | Breakage of |
| Comparative example 2 | Bright yellow color | Is brighter | Full of grains | Not damaged |
| Comparative example 3 | Bright yellow color | Is brighter | Full of grains | Not damaged |
| Comparative example 4 | Bright yellow color | Is brighter | Full of grains | Not damaged |
| Comparative example 5 | Bright yellow color | Is brighter | Full of grains | Not damaged |
| Comparative example 6 | Bright yellow color | Is brighter | Full of grains | Not damaged |
According to table 2, the soybeans treated by the purine removal process from the whole soybeans of examples 1 to 6 of the present invention have bright yellow appearance color, bright luster, full and non-shriveled grains, and no damage phenomenon to the skin is observed.
Comparative example 1 does not add tween-80, the appearance color of the soybeans after the treatment by the removal process is light yellow, the luster is dark, the particles are shriveled, and the phenomenon of damage to the surface is observed, which shows that tween-80 can prevent the influence of ethanol on the appearance of the soybeans, and the soybeans can not be broken, so that the complete appearance of the soybeans is maintained.
In comparative examples 2-6, no promoter is added, or only one substance in the promoter is contained, or L-fucose is replaced by glucose, or the mass ratio of the promoter to tween-80 is changed, so that the soybean appearance is not affected, the soybean subjected to the removal process in comparative examples 2-6 still has bright yellow color and luster, and has full and non-shriveled grains, and the skin is not damaged.
Test example two purine detection test
Taking the soybeans after the removal process treatment of the purine in the whole soybeans of examples 1 to 6 and comparative examples 1 to 6, crushing the soybeans into powder as a sample, and limiting the content of the purine in the sample by using high performance liquid chromatography, wherein the chromatographic separation conditions are that a ZorbaxC18 reversed phase column (4.6mm × 250mm, 5.0 mu m) chromatographic column, 0.02mol/L potassium dihydrogen phosphate buffer solution (pH3.6) is used as a mobile phase, the flow rate is 0.8mL/min, the column temperature is 25 ℃, the sample introduction amount is 10 mu L, the detection wavelength (lambda 1) is 254nm, 10mL of the sample is taken into a 50mL flask, 10mL of a mixed solution of trifluoroacetic acid and formic acid 1:1 is added, the mixture is hydrolyzed in an oil bath kettle at 98-101 ℃ for 1H, then is cooled in an ice bath, and is neutralized by 15mol/L KOH solution until the pH is adjusted to 7, and then H is added3PO4The pH was adjusted to 3, a volume of 50mL was determined, the volume was filtered through a 0.22 μm filter, the concentration C was determined at a wavelength of 254nm from the peak areas of adenine and guanine in the sample, and the purine removal rate was calculated by the following formula.
Removal rate of purine
TABLE 3
| Group of | Removal rate of purine |
| Example 1 | 62.2％ |
| Example 2 | 58.7％ |
| Example 3 | 65.0％ |
| Example 4 | 71.3％ |
| Example 5 | 68.4％ |
| Example 6 | 75.7％ |
| Comparative example 1 | 61.1％ |
| Comparative example 2 | 32.5％ |
| Comparative example 3 | 36.3％ |
| Comparative example 4 | 42.6％ |
| Comparative example 5 | 38.2％ |
| Comparative example 6 | 57.1％ |
From the data in Table 3, it is clear that the purine removal rate of the soybeans after the purine removal process treatment of the whole soybeans of examples 1 to 6 and comparative examples 1 to 6 is high, and the purine removal rate is as high as 75.7%, wherein the purine removal rate of the soybeans in example 6 is the highest.
Comparative example 1 is not added with tween-80, which has a slight influence on the removal rate of purine in soybeans, and shows that the removal rate of purine can be slightly improved by adding tween-80, comparative example 2 is not added with an accelerant, the removal rate of purine in soybeans is lower, which shows that the removal rate of purine in soybeans can be obviously improved by compounding L-fucose and mannose, and presumably the stronger intermolecular interaction force can be formed by the compounding of L-fucose and mannose and purine in soybeans, and the intermolecular interaction force formed by L-fucose, mannose and purine is greater than that formed between purine in soybeans and other substances in soybeans, so that purine can be separated from soybeans along with the intermolecular interaction force, and the purine removal effect can be achieved;
in comparative example 3 or comparative example 4, when the accelerator only contains one of L-fucose and mannose, the purine removal rate of the soybeans subjected to the purine removal process is low, but the purine removal rate of comparative example 2 is high, and in comparative example 5, the purine removal rate of the soybeans subjected to the purine removal process is low when glucose replaces L-fucose, which indicates that glucose cannot replace L-fucose at will, and the purine removal rate can be remarkably improved when L-fucose and mannose are compounded.
Comparative example 6 changes the proportion of tween-80 and accelerator, increases the use amount of tween-80, although can achieve the purpose of protecting the appearance of the soybean, but the purine removal rate in the soybean is not as high as that of example 6, which shows that tween-80 and accelerator need to be in a certain proportion range to obtain the best purine removal rate, and simultaneously can avoid damaging the appearance of the soybean, and both of them are compatible.
Test example three, quality detection
The soybeans treated by the purine removal process in the whole soybeans of example 6 were subjected to 16 tests of net content and the like on soybean samples according to JJF1070-2005 and the like, and the results are shown in Table 4 after 5 times of repetition and mean value taking.
TABLE 4
According to the test data in table 4, 16 of the soybeans treated by the purine removal process from the whole soybeans in example 6 were all qualified, which indicates that the addition of the additive has no influence on the quality of the soybeans.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (9)
1. A technology for removing purine from whole soybeans is characterized by comprising the following steps:
s1, cleaning soybeans, soaking the cleaned soybeans in an ethanol solution which is 4-6 times of the weight of the soybeans and has the mass concentration of 3-5%, adding an accelerator and Tween-80 into the ethanol solution, and soaking the soybeans for 20-30 min;
s2, soaking the soybeans soaked in the step S1 in clean water for 20-30 min, and cleaning for 1-3 times, wherein the temperature of the clean water is 30-40 ℃;
s3, baking the soybeans cleaned in the step S2 at 100-115 ℃ for 2-3.5 h, rapidly cooling, and filling.
2. The process for removing purine from whole soybean according to claim 1, wherein the mass ratio of the ethanol solution to tween-80 is 1 (0.6-1).
3. The process for removing purine from whole soybean according to claim 1, wherein the mass ratio of the ethanol solution to the accelerator is 1 (0.5 to 0.8).
4. The process of removing purines from whole soybeans according to claim 1, wherein the promoters include L-fucose and mannose.
5. The process for removing purine from whole soybean according to claim 4, wherein the mass ratio of L-fucose to mannose is (4-7): (1-3).
6. The process of claim 5, wherein the mass ratio of L-fucose to mannose is 5: 2.
7. The process for removing purines from whole soybeans according to claim 1, wherein the weight of the clear water used in step S2 is 8-10 times the weight of the soybeans.
8. The process for removing purines from whole soybeans according to claim 1, wherein the temperature of the clear water in step S2 is 35 ℃.
9. The process for removing purines from whole soybeans according to claim 1, wherein in step S3, the soybeans washed in step S2 are baked at 110 ℃ for 2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010748982.8A CN111671051B (en) | 2020-07-30 | 2020-07-30 | Process for removing purine from whole soybeans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010748982.8A CN111671051B (en) | 2020-07-30 | 2020-07-30 | Process for removing purine from whole soybeans |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111671051A true CN111671051A (en) | 2020-09-18 |
| CN111671051B CN111671051B (en) | 2022-01-11 |
Family
ID=72438408
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010748982.8A Active CN111671051B (en) | 2020-07-30 | 2020-07-30 | Process for removing purine from whole soybeans |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111671051B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427748A (en) * | 2008-12-18 | 2009-05-13 | 苏州悦华生物科技有限公司 | Process for producing fish smell and purine removed bean product |
| CN102511746A (en) * | 2011-12-26 | 2012-06-27 | 广西南宁市康之豆食品科技有限责任公司 | Detoxification curing technology for whole-grain soybeans |
| CN104905085A (en) * | 2015-05-29 | 2015-09-16 | 沈阳康利生物科技有限公司 | Method for activating enzyme of whole grains of soybeans |
| US20190254310A1 (en) * | 2017-11-30 | 2019-08-22 | Jiangnan University | Method for Reducing the Purine Content of Soybean Milk |
| US20200071738A1 (en) * | 2014-01-13 | 2020-03-05 | Amgen Inc. | Decreasing ornithine metabolism to decrease the high mannose glycoform content of recombinant proteins |
-
2020
- 2020-07-30 CN CN202010748982.8A patent/CN111671051B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427748A (en) * | 2008-12-18 | 2009-05-13 | 苏州悦华生物科技有限公司 | Process for producing fish smell and purine removed bean product |
| CN102511746A (en) * | 2011-12-26 | 2012-06-27 | 广西南宁市康之豆食品科技有限责任公司 | Detoxification curing technology for whole-grain soybeans |
| US20200071738A1 (en) * | 2014-01-13 | 2020-03-05 | Amgen Inc. | Decreasing ornithine metabolism to decrease the high mannose glycoform content of recombinant proteins |
| CN104905085A (en) * | 2015-05-29 | 2015-09-16 | 沈阳康利生物科技有限公司 | Method for activating enzyme of whole grains of soybeans |
| US20190254310A1 (en) * | 2017-11-30 | 2019-08-22 | Jiangnan University | Method for Reducing the Purine Content of Soybean Milk |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111671051B (en) | 2022-01-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Umaru et al. | Levels of antinutritional factors in some wild edible fruits of Northern Nigeria | |
| CN102247415B (en) | Method for preparing indigo naturalis | |
| CN107955703B (en) | Peanut oil and preparation method thereof | |
| CN106350378A (en) | Fresh-keeping rice wine and preparation method thereof | |
| JP7062090B2 (en) | Method for producing high-content trehalose | |
| CN111671051B (en) | Process for removing purine from whole soybeans | |
| CN111893156A (en) | Preparation method of refined yak bone collagen peptide | |
| CN108002609B (en) | Method for recovering salted egg pickling feed liquid and circularly processing salted eggs | |
| CN103224971B (en) | Fish skin collagen deodorizing production method | |
| CN111642656A (en) | Efficient feed for enhancing ammonia nitrogen tolerance of litopenaeus vannamei | |
| CN116326685A (en) | A saccharicterpenin analogue with carrier function, its preparation method and application in feed | |
| KR101514436B1 (en) | Method of identifying Pseudoalteromonas sp. | |
| CN104513842A (en) | Production method of odorless moisture-retaining collagen | |
| TWI632919B (en) | Crude extract of red djulis with anti-skin wrinkling activity, method of making the same and applications thereof | |
| CN112680493A (en) | Method for extracting macromolecular collagen peptide by fish scale enzymolysis | |
| CN105456145A (en) | Extraction method, extract and application of active constituents of ginkgo nuts | |
| CN111543563A (en) | Feed additive for improving intestinal health and promoting growth of tilapia mossambica and application thereof | |
| KR20000054051A (en) | Manufacturing method of soysause with fish | |
| TWI842364B (en) | A facial mask containing red grape algae extract for inhibiting sebum secretion | |
| Boruah et al. | Isolation and Quantitative Estimation of Protein from Hidol-A Traditional Fermented Fish Products of Assam using Alcalase Enzyme | |
| RU2416897C1 (en) | Method of manufacturing bakery products | |
| CN114561294B (en) | Screening of high-temperature-resistant and high-light-resistant tetrad algae | |
| CN110590729B (en) | Method for improving heat stability of brassica chinensis anthocyanin by adopting walnut peptide | |
| CN113462684B (en) | Method for rapidly extracting ultrapure DNA (deoxyribonucleic acid) based on paper chip | |
| CN117958413A (en) | Control method for white precipitate substances in high-quality superfine soy sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20211217 Address after: 511356 59 Hefeng Road, Yonghe Economic Zone, Guangzhou economic and Technological Development Zone, Guangdong Applicant after: GUANGZHOU TONGKANG BIOLOGICAL TECHNOLOGY Co.,Ltd. Address before: 510530 Room 301, building 2, No. 84, banhe Road, high tech Industrial Development Zone, Guangzhou, Guangdong Applicant before: Guangdong Huada Biological Industry Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |