Method for reducing the purine content of soybean milk

A method for reducing purine content in soybean milk, comprising:

• adding soybeans to an aqueous solution of calcium chloride having a concentration of 1% to 3% and at a mass-to-volume ratio of 1:5 to 1:10, followed by stirring and soaking the soybeans, wherein soaking is performed at a temperature of 50° C. to 70° C., and for 2 hours to 4 hours, to provide soaked soybeans;
• and
• washing the soaked soybeans with water to remove the calcium chloride from surface of the soaked soybeans,
• placing the soaked soybeans into a high-voltage electric field pulse generator, and pulsing the soaked soybeans with a pulse electric field of 15 kv/cm to 30 kv/cm, a pulse number of 15 to 25 times, and a pulse width of 2 μs to 6 μs to thereby obtain pulsed soybeans, and
• cleaning the pulsed soybeans to obtain a soybean milk,
• adding exonuclease in an amount of 1% to 2% (m/v) of the soybean milk, and
• adding an adsorbent, thereby obtaining soybean milk with reduced purine content.