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Manufacture method of black bean milk with high anthocyanin content

A technology with high anthocyanins and production methods, applied in dairy products, food preparation, milk substitutes, etc., can solve the problems of large loss of nutritional components, etc., and achieve the effects of good stability, safe soybean milk, and soft taste

Inactive Publication Date: 2013-01-30
SHANDONG KAILE BLACK BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soak black soybeans in water with acid or alkali and make pulp. This method can inhibit the activity of fat oxidation enzymes and reduce odor substances, but the loss of nutrients is large, and a large amount of sewage is produced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of preparation method of the black soybean milk of high anthocyanin content comprises the following steps:

[0028] 1. Black soybean selection: choose black soybeans that have been stored for 3-9 months, have bright color, full grains, and no insects.

[0029] 2. Cleaning: Remove impurities in soybeans, such as sand, dust, metal, weeds, damaged and unqualified soybeans, through vibrating screen-specific gravity machine-magnetic separator-grinder-specific gravity soil remover;

[0030] 3. Peeling: When the moisture content of soybeans is 7%-10%, use a toothed disc peeling machine to separate the bean skin, germ, and bean kernels; remove the bitter germs, and heat the bean kernels at 120°C for 10 minutes. The bean kernels are deodorized and deodorized, removing harmful substances in black beans such as urease, trypsin, enzyme inhibitors, hemagglutinin, etc., and then grinding the bean kernels into 300-mesh fine soybean powder;

[0031] 4. Extract anthocyanins: ext...

Embodiment 2

[0039] A kind of preparation method of the black soybean milk of high anthocyanin content comprises the following steps:

[0040] 1. Black soybean selection: choose black soybeans that have been stored for 3-9 months, have bright color, full grains, and no insects.

[0041] 2. Cleaning: Remove impurities in soybeans, such as sand, dust, metal, weeds, damaged and unqualified soybeans, through vibrating screen-specific gravity machine-magnetic separator-grinder-specific gravity soil remover;

[0042] 3. Peeling: When the moisture content of soybeans is 7%-10%, use a toothed disc peeling machine to separate the bean skin, germ, and bean kernels; remove the bitter germs, and heat the bean kernels at 120°C for 15 minutes. The bean kernels are deodorized and deodorized, removing harmful substances in black beans such as urease, trypsin, enzyme inhibitors, hemagglutinin, etc., and then grinding the bean kernels into 300-mesh fine soybean powder;

[0043] 4. Extract anthocyanins: extra...

Embodiment 3

[0049] A kind of preparation method of the black soybean milk of high anthocyanin content comprises the following steps:

[0050] 1. Black soybean selection: choose black soybeans that have been stored for 3-9 months, have bright color, full grains, and no insects.

[0051] 2. Cleaning: Remove impurities in soybeans, such as sand, dust, metal, weeds, damaged and unqualified soybeans, through vibrating screen-specific gravity machine-magnetic separator-grinder-specific gravity soil remover;

[0052] 3. Peeling: When the moisture content of soybeans is 8%, the bean skin, germ, and bean kernels are separated by a toothed disc peeling machine; Fishy and deodorizing, removing harmful substances in black beans such as urease, trypsin, enzyme inhibitors, prothrombin, etc., and then grinding the bean kernels into 300 mesh fine bean powder;

[0053] 4. Extract anthocyanins: extract the anthocyanins in the black soybean skin with anthocyanin extraction equipment;

[0054] 5. Making pa...

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Abstract

The invention belongs to the technical field of agricultural product processing, and particularly relates to a manufacture method of black bean milk with high anthocyanin content. The manufacture method of the black bean milk comprises the following steps of a, black bean pretreatment, b, anthocyanin extraction, c, paste preparation and milk boiling; d, twice homogenizing, e, sterilization, and f, package. The method has the beneficial effects that compared with the ordinary bean milk, the black bean milk prepared by the method has the following advantages that harmful substances including urease, trypsin, enzyme inhibin, prothrombin and the like in the black bean are removed through the smell elimination and deodorization on bean nuts, so the bean milk is safer, the black bean milk comprises a great amount of anthocyanin, the black bean anthocyanin is a strong oxidant with the effects of aging resistance, cancer resistance, mutation resistance, inflammation resistance, eye brightening, liver function improvement and the like, the nutrition ingredients cannot be lost, the mouth feeling of the black bean milk is soft, the delamination and the sedimentation are avoided, and the stability is good.

Description

[0001] technical field [0002] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for preparing black soybean milk with high anthocyanin content. Background technique [0003] Soymilk is a traditional drink with rich nutrition and mellow taste. It has been favored by people all the time. Especially since the advent of soymilk machine, the method of making soymilk is easier than before. Compared with ordinary soy milk, soy milk made of black beans has higher nutritional value than ordinary soy milk. The protein content in black beans is as high as 36%-40%, which is equivalent to twice that of meat, three times that of eggs, and 12 times that of milk. ; Black soybeans contain 18 kinds of amino acids, especially 8 kinds of amino acids necessary for human body; black soybeans also contain 19 kinds of oleic acid, the content of unsaturated fatty acids reaches 80%, and the absorption rate is as high as more than ...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L1/29A23L11/65A23L33/00
Inventor 齐岗岭李冰李新波
Owner SHANDONG KAILE BLACK BEAN PROD
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