一种含有活性多肽的醋泡小黑豆食品及加工方法

By combining airflow puffing and acidic protease hydrolysis with Shanxi aged vinegar treatment, a food product rich in peptides and soaked in vinegar was prepared. This solved the problems of low peptide content and insufficient tyrosinase inhibitory activity in existing technologies, achieving an increase in peptide content and enhanced tyrosinase inhibitory activity, while eliminating bitterness.

CN117179235BActive Publication Date: 2026-07-17HEQU COUNTY WANJIAFU COMMERCE & TRADE CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
HEQU COUNTY WANJIAFU COMMERCE & TRADE CO LTD
Filing Date
2023-09-09
Publication Date
2026-07-17

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Abstract

本发明涉及醋泡小黑豆食品加工技术领域，具体为一种含有活性多肽的醋泡小黑豆食品。其原料包括：小黑豆、清水、普通食醋、高酸度老陈醋和酸性蛋白酶。其加工步骤为：S1、调整黑豆水分；S2、气流膨化；S3、食醋泡豆；S4、老陈醋调pH值；S5、酶解；S6、灭酶与杀菌。得到的醋泡黑豆液具有酪氨酸酶抑制活性，所得黑豆液中的多肽含量比常规方法高8‑10倍。
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