A kind of preparation method of black soybean enzymatic hydrolysis concentrate

Abstract

The invention discloses a method for preparing black soybean enzymatic hydrolysis concentrate. In the prior art, all the nutrients of black beans are only partially utilized, and all the nutrients of black beans are not fully utilized, resulting in waste of resources. The method steps of the invention are as follows: black beans→baking→soaking→high-pressure cooking gelatinization→enzymolysis→centrifugal separation→concentration→instantaneous high-temperature sterilization→enzymolysis concentrate of black beans. The black soybean enzymolysis concentrated liquid prepared by the method is rich in all black soybean nutrients, especially anthocyanin content, which solves the problems of insufficient utilization of all black soybean nutrients and scarcity of black soybean deep-processing products.

Description

Technical field [0001] The present invention belongs to the field of food processing, and more particularly to a method for producing a black bean enzyme solution concentrate. Background technique [0002] The protein content in black beans can be as high as 58%, and the starch content is as high as 40%. The color of the black beans can be roughly divided into three yellow cores, green cores, white cores. The protein content in yellow and green corner is higher than the starch content, and the amyloid content in white core is higher than the protein content. Black beans have a three-high health effect, and the anthocyanin in black bean skin is the main substance of black bean health effect. [0003] At present, there are few types of black bean deep processing products. In terms of black bean deep processing products, such as the patent number CNIO7114625A disclosed a black bean peptide 枳 枳 椇 酒 酒 酒 酒 酒 酒,, 解 解 成 物 成 成 物 解 解 解 物 多 多 酒 酒 酒 酒 酒 多 多 多 多 多 多 多 多Anthocyanin was discard...

AI Technical Summary

Problems solved by technology

[0003] At present, there are few types of black soybean deep-processing products. In terms of existing black soybean deep-processing products, such as patent No. CNIO7114625A discloses a black soybean polypeptide Hovenia dulcis sober drink. The anthocyanins in the skin are discarded; CN106136085.A discloses a kind of natural black soybean extract and its preparation method, there are incomplete gelatinization of starch and dislocation of enzymatic hydrolysis sequence, resulting in low degree of hydrolysis of starch, low utilization rate of raw materials and external reduction Sugar is caramelized under high temperature conditions to make up for the problem of poor product color due to the low dissolution rate of anthocyanins in black beans; "Food Research and Development" published "Black soybean walnut compound Research and Development of Vegetable Protein Beverages "In which after grinding the black soybeans, only the filtrate is used to prepare compound beverages, and the filter residues rich in starch, protein, cellulose, anthocyanins and other nutrients are discarded; "China Brewing" 2018 No. 37 Volume 2 issued "Optimization of Black Bean Rice Wine Fermentation Process by Response Surface Method". These studies only partially utilized the nutrients of black beans, and did not fully utilize all the nutrients of black beans, resulting in waste of resources

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