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Natural black bean extract and preparation method thereof

A technology of black soybeans and extracts, which is applied in the direction of food ingredients as taste improvers, food ingredients, food science, etc., can solve problems that affect consumers' desire to buy, long production cycle, immature technology, etc., to achieve better taste, delicate, Improve quality and taste natural effect

Pending Publication Date: 2020-10-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many bean flavor additives, but there is still a certain gap in the taste of natural black beans, and the labeling of flavors may also affect consumers' desire to buy, and specific active substances are extracted from the black skin of black beans as functional additives , there have been products, but the technology is still immature, and there are shortcomings such as long production cycle and complicated process. Therefore, how to develop a kind of extracting and utilizing its active ingredients from the whole components of black beans (skin and pulp) to make Black soybean extract or black soybean extract with natural taste and pure aroma is the goal of technicians in the field of food manufacturing

Method used

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  • Natural black bean extract and preparation method thereof
  • Natural black bean extract and preparation method thereof
  • Natural black bean extract and preparation method thereof

Examples

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Embodiment 1

[0036] Present embodiment provides a kind of natural black soybean extract, and it has following raw material composition:

[0037]

[0038] The preparation of this black soybean extract comprises the steps:

[0039] 1): Weigh the black beans with impurities such as damage and mildew, and then wash them with tap water; soak the black beans in pure water at a weight ratio of 1:5, then heat them to 100°C and cook for 1 hour. The 200-mesh colloid mill is crushed, and then homogenized (350 bar pressure) by a homogenizer to obtain a feed liquid for use.

[0040] 2): Cool the above feed liquid to 50°C, add amylase and transglutaminase (TG enzyme) according to the formula amount, enzymatically hydrolyze for 1 hour, finally raise the temperature to 100°C, inactivate the enzyme under the condition of keeping for 15 minutes, and set aside.

[0041] 3): heat reaction of the above feed solution at a temperature of 121°C for 1.5 hours, vacuum concentration and weight loss of 45% to obt...

Embodiment 2

[0044] Present embodiment provides a kind of natural black soybean extract, and it has following raw material composition:

[0045]

[0046] The preparation of this black soybean extract comprises the steps:

[0047] 1): Weigh the black beans with impurities such as damage and mildew, and then wash them with tap water; soak the black beans in pure water at a weight ratio of 1:5, then heat them to 100°C and cook for 1 hour. The 200-mesh colloid mill is crushed, and then homogenized (350 bar pressure) by a homogenizer to obtain a feed liquid for use.

[0048] 2): Cool the above feed liquid to 50°C, add amylase and transglutaminase (TG enzyme) according to the formula amount, enzymatically hydrolyze for 1 hour, finally raise the temperature to 100°C, inactivate the enzyme under the condition of keeping for 15 minutes, and set aside.

[0049] 3): Take 10 parts of water, heat it to 75°C, add carrageenan, and use chemical equipment with mixing, dispersing, shearing, and emulsify...

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Abstract

The invention provides a natural black bean extract and a preparation method thereof. Based on 100 parts by weight of raw materials, the natural black bean extract comprises the following raw materials: 9.5-10.5 parts of black beans, 0.02 to 0.04 part of amylase, 0.1 to 0.15 parts of glutamine transaminase, and 89.81 to 89.8 parts of purified water. The invention also provides a preparation methodof the natural black bean extract. The natural black bean extract provided by the invention is prepared by screening, soaking and boiling black beans, carrying out refining treatment by a colloid mill and a homogenizer, carrying out enzymolysis by amylase and glutamine transaminase (TG enzyme), and finally carrying out high-temperature vacuum concentration, so that the product is rich in nutrition, and the flavor and taste of the product are obviously improved; and a unique production method is provided, the production efficiency is improved, and considerable economic benefits and social benefits can be obtained by the technology of the invention.

Description

technical field [0001] The invention relates to a natural black soybean extract and a preparation method thereof, belonging to the technical field of soybean product preparation. Background technique [0002] Black soybeans are the black seeds of the leguminous plant soybean (scientific name: Glycinemax (L.) merr). The protein content of black soybeans is 36%, which is easy to digest and is of great significance to meet the needs of the human body for protein; the fat content is 16%, mainly containing unsaturated fatty acids, and the absorption rate is as high as 95%. The role of cholesterol; black beans are rich in vitamins, lecithin, melanin and lecithin and other substances, of which B vitamins and vitamin E are high in content, which has the effect of nutrition and health care. Black beans are also rich in trace elements, which are very important for maintaining body functions Integrity, delaying the aging of the body, reducing blood viscosity, and meeting the brain's n...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L29/00A23L11/30
CPCA23L11/07A23L29/06A23L11/33A23V2002/00A23V2200/14A23V2250/5036
Inventor 江国山刘华巴根纳
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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