Producing technique of low-purine bean product

Producing technique of low-purine bean product

CN
  • CN 101,107,973 B
  • Filed: 08/22/2007
  • Issued: 12/01/2010
  • Est. Priority Date: 08/22/2007
  • Status: Active Grant
First Claim
Patent Images

1. the production technology of a low-purine bean product, it is characterized in that, this technology is that the soybean with 1000 weight portions is soaked in the water under 20~

  • 30 ℃

    , and what add 6~

    7.2 weight portions removes purine A liquid, makes the pH value be controlled at 8~

    12, soak time is 5~

    12h, defibrination, mashing off, some slurry then, when protein precipitation, what add 6~

    8 weight portions removes purine B liquid, it is separated to allow nucleic acid and purine stay in the supernatant, and moulding, packing get product;

    The described divalent metal alkali that purine A liquid comprises 1~

    2 weight portion, the 2-Lauroyloxypropionic acid sodium of 0.5~

    1 weight portion, the sodium phosphate trimer of 0.2~

    0.7 weight portion, the sodium acetate of 0.5~

    1.0 weight portion, the potassium chloride of 1.3~

    5 weight portions of going;

    The described dipotassium hydrogen phosphate that purine B liquid comprises 0.1~

    1 weight portion, the sodium acetate of 0.5~

    1.0 weight portion, the DNA enzyme of 1~

    4 weight portion, the potassium chloride of 2~

    5 weight portions of going.

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