Low-purine soybean milk powder and preparation method thereof

The invention discloses low-purine soybean milk powder and a preparation method thereof. According to the method, firstly, soybean milk and a malt extract are prepared into a fermentation culture medium, and purine substances in the soybean milk are decomposed through fermentation with yeasts capable of utilizing purine; then, a fermentation liquor is treated by utilizing the technologies of filtration, concentration, sterilization, homogenization, drying and the like to obtain the low-purine soybean milk powder. The soybean milk powder prepared by means of the method is extremely low in purine substance content, and the soybean milk prepared by brewing the low-purine soybean milk powder with water has a strong soybean flavor. 本发明公开了一种低嘌呤豆浆粉及其制作方法。首先，将豆浆与麦芽提取物配制成发酵培养基，通过能利用嘌呤的酵母进行发酵，分解豆浆中的嘌呤类物质；然后，利用过滤、浓缩、灭菌、均质、干燥等技术，对发酵液进行处理，获得低嘌呤豆浆粉。本发明制得的豆浆粉含嘌呤类物质极低，用水冲调所得的豆浆具有浓郁的豆香风味。