Functional tonic black bean pickled in vinegar and method

Abstract

The present application relates to the technical field of deep processing of agricultural products, and discloses a functional nourishing black bean soaked in vinegar and a method thereof, which comprises the following steps: preparing a functional composite leaching vinegar; putting the northeast organic green heart black beans drained of water into a hot frying pan and frying until the outer seed coat is broken and irregular small cracks appear, and the core temperature reaches 70-90 DEG C; when the core temperature drops to 60-80 DEG C, the whole is quickly poured into the functional composite leaching vinegar to be submerged, and after cooling, the airtight seal is sealed and left to stand and mature. By the two-phase temperature difference, the internal gas of the bean body is caused to shrink and generate a physical negative pressure difference, the external vinegar is pumped into the internal tissue of the cotyledon, the cell wall polysaccharide is degraded in the weak acid environment, and the protein molecular chain conformation is stretched, so that the content of party ginseng glycosides and astragalus mongholicus glycosides in the core cotyledon is increased, the hardness and chewiness of the product are reduced, and the black bean soaked in vinegar with soft and glutinous texture is obtained.

Description

Technical Field

[0001] This invention relates to the field of agricultural product deep processing technology, specifically to a functional and nourishing vinegar-soaked black bean and its method. Background Technology

[0002] Black beans soaked in vinegar belong to the traditional Chinese medicine and food homology category. Traditionally, black beans are soaked directly at room temperature. Black beans have a dense, intact outer seed coat, and the intercellular spaces of the cotyledons contain significant capillary resistance. These structural defects limit the penetration of the external liquid medium into the deeper layers of the solid. In the absence of external mass transfer driving forces, under natural diffusion conditions, liquid molecules can only remain on the outer surface for a short time. Even with extended maturation periods, the medicinal components have great difficulty penetrating the outer seed coat barrier to reach the core tissue, resulting in a low enrichment of effective components in the deeper layers of the bean core, failing to achieve the expected goal of deep functional component delivery.

[0003] Room temperature soaking and ripening lacks the hydration motive force to promote the depolymerization of the macromolecular network structure inside black beans. The tightly coiled globulin molecules inside lack the space environment for denaturation and expansion, and starch granules are extremely difficult to spontaneously detach from their original rigid crystalline characteristics, hindering the filling of water molecules within the solid micro-regions. Uneven moisture distribution results in a heterogeneous state in the finished product, with a softened outer skin and a dehydrated inner core. When the texture analyzer probe contacts the center of the bean core with human teeth, the solid tissue releases enormous mechanical resistance, leading to persistently high hardness and chewiness indices, resulting in a dry, hard, and difficult-to-swallow texture defect.

[0004] Some improved processes employ high-temperature steaming, attempting to break down the outer seed coat barrier through intense heat. However, the simple hydrothermal high-temperature roasting method lacks the pressure difference driving force of a rapid liquid jet, preventing moisture from being evenly distributed throughout the cotyledon matrix before the seed coat ruptures. Direct heating ultimately results in an excessively rotten outer layer while the bean core remains hard, failing to achieve overall balanced filling of the multiphase system and also causing damage to the appearance of the black beans, making it extremely difficult to balance edible appearance and a soft, glutinous texture. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a functional and nourishing vinegar-soaked black bean and its method, which solves the problems of low enrichment of effective ingredients in the core cotyledons due to the inability of external Chinese medicine active ingredients to penetrate the outer seed coat barrier, and insufficient hydration of the macromolecular network inside the bean, resulting in high hardness and chewiness indices and poor physical texture of the finished product.

[0006] To achieve the above objectives, the present invention provides the following technical solution: In a first aspect, the present invention provides a functional and nourishing vinegar-soaked black bean product, employing the following technical solution: A functional and nourishing vinegar-soaked black bean concoction is made from the following ingredients in parts by weight: 100 servings of organic green-heart black soybeans from Northeast China; 90-120 parts of functional compound extract vinegar solution; The functional compound extract vinegar solution is obtained by extracting the following raw materials by static extraction and filtering out solid substances: Raspberry vinegar 90-120 parts, Codonopsis pilosula 0.5-1.5 parts, Astragalus membranaceus 0.5-1.5 parts, Lycium barbarum 0.5-1.5 parts, Ligustrum lucidum 0.2-0.8 parts.

[0007] By employing the above technical solution, a multi-component liquid-fluid matrix containing organic acids, glycosides, and alkaloids is constructed through pre-static extraction using a specific ratio of raspberry vinegar, codonopsis, astragalus, wolfberry, and privet fruit. The low-molecular-weight organic acid components in the liquid medium reduce the interfacial tension of the liquid phase, thereby improving its convective diffusion efficiency within the solid medium. When the functional composite extract vinegar comes into contact with organic green-heart black soybeans from Northeast China, acetic acid molecules act as a penetration enhancer, working synergistically with the weakly acidic liquid environment to degrade pectin and hemicellulose polysaccharides in the cell walls of black soybean seeds. This causes physical expansion and relaxation of the dense intercellular spaces, effectively overcoming the spatial steric hindrance and convective resistance of high-molecular-weight Chinese herbal active ingredients when passing through solid capillary channels. Codonopsis pilosula glycoside and astragaloside A in Astragalus membranaceus serve as target solute molecules. Driven by the mass transfer force of liquid flow, they smoothly cross the outer seed coat barrier and advance into the deep core tissue of black beans, constructing a high-density enrichment zone of active ingredients of traditional Chinese medicine inside the bean core. Therefore, the technical effect of achieving a soft and glutinous texture and a high enrichment of effective ingredients in the core tissue is obtained.

[0008] Preferably, the pH value of the functional compound extract vinegar solution is 2.5-3.5, and the content of codonopsis glycoside in the core cotyledons of the functional nourishing vinegar-soaked black beans is 14.32-28.14 mg / 100g dry basis, and the content of astragaloside A is 8.64-17.22 mg / 100g dry basis.

[0009] By adopting the above technical solution, the pH value of the functional compound extract vinegar solution is limited to the range of 2.5-3.5, which can provide a specific hydrogen ion concentration environment. Its physicochemical mechanism mainly unfolds through the following steps: The first step is to maintain thermodynamic equilibrium in the multiphase system. A specific hydrogen ion concentration can inhibit the spontaneous hydrolysis of glycosides such as codonopsis glycoside and astragaloside A, and improve the physical stability of the target solute at the solid-liquid interface and inside the solid micro-region. The second step involves the dissolution and swelling of the macromolecular network structure. After the weakly acidic medium penetrates into the core cotyledons, it can break the secondary bonds of the globulin in the black bean matrix, causing the tightly coiled protein molecular chains to undergo conformational extension and local depolymerization. The third step accelerates the spatial filling of water molecules. The relaxation of the protein network reduces the hydration resistance of intracellular starch granules, causing them to swell locally at room temperature and form a uniform fluid-filled matrix.

[0010] Under the synergistic effect of this specific solute concentration gradient and weak acid catalytic hydration mechanism, the final enrichment amounts of codonopsis glycoside and astragaloside A in the core cotyledons are stabilized at 14.32-28.14 mg / 100g dry basis and 8.64-17.22 mg / 100g dry basis, respectively, ensuring the deep enhancement of the functional properties of the finished product and giving the finished product a balanced soft and smooth texture in terms of macro-rheology.

[0011] Preferably, in the functional compound extract vinegar, the Codonopsis pilosula and Astragalus membranaceus are thin slices with a thickness of 0.5-1.0 mm, and the Lycium barbarum and Ligustrum lucidum are broken particles with a particle size of 10-20 mesh.

[0012] By employing the above-mentioned technical solutions, slicing Codonopsis pilosula and Astragalus membranaceus into thin slices with a thickness of 0.5-1.0 mm can significantly shorten the free path of diffusion of effective components from the plant tissue to the peripheral liquid phase, increase the effective solid-liquid contact area between the unit mass of solid material and raspberry vinegar, thereby improving the mass transfer rate of codonopsis glycosides and astragaloside A during the static extraction stage. Simultaneously, crushing Lycium barbarum and Ligustrum lucidum to a particle size of 10-20 mesh using a pulverizing device can break down their tough peripheral pericarp and seed coat physical barriers, allowing intracellular functional components to be directly exposed to the acetic acid medium. This eliminates boundary layer resistance during the extraction process, shortens the time required for solid-liquid dissolution equilibrium, and ensures that the resulting functional composite extract vinegar has a high concentration of initial active solute matrix, providing sufficient concentration gradient driving force for subsequent component transfer to the core layer of black beans.

[0013] Secondly, the present invention provides a method for preparing functional and nourishing vinegar-soaked black beans, employing the following technical solution: A method for preparing functional, nourishing black beans soaked in vinegar includes the following steps: Put the washed and drained organic green-hearted black beans from Northeast China into a hot wok. Control the inner wall of the wok to heat the contact temperature at 120-150℃ and stir-fry continuously for 15-25 minutes. Stop heating immediately when the outer seed coat of the organic green-hearted black beans from Northeast China experiences stress cracking and irregular micro-cracks appear, and the core temperature of the organic green-hearted black beans from Northeast China reaches 70-90℃. This will result in black beans that have completed micro-cracking and maturation. Remove the microcracked and matured black beans from the heat source. When the core temperature of the microcracked and matured black beans drops to 60-80℃, quickly pour the entire batch of microcracked and matured black beans into a container filled with functional compound extract vinegar, ensuring that the liquid completely submerges the microcracked and matured black beans. After the system in the container cools naturally, seal the container airtight. Then, move the container to a warehouse with an ambient temperature of 15-25℃ for static maturation for 7-10 days, allowing the cotyledons of the microcracked and matured black beans to absorb water and swell.

[0014] By adopting the above technical solution, this process breaks through the bottleneck of traditional mass transfer relying on slow diffusion due to natural high concentration gradients at room temperature, through material stress deformation induced by dry heat combined with instantaneous pressure generated by thermodynamic temperature difference. Its specific mass transfer evolution and physical property structure mechanism are as follows: The first step is the construction of microcrack channels due to dry heat stress: During continuous dry heat stir-frying at 120-150℃, the outer seed coat of black beans rapidly loses water. The thermal expansion coefficient of the outer seed coat differs significantly from that of the internal cotyledon tissue containing water, leading to uneven local mechanical stress in the solid shell. When stir-frying continues for 15-25 minutes, the local stress exceeds the tensile strength limit of the seed coat, causing brittle fracture and forming high-density, irregular microcracks on the bean surface. The formation of these cracks provides a low-resistance fluid convection channel for direct contact between the external liquid and the internal cotyledons.

[0015] The second step is temperature-mediated active negative pressure pumping: With the core temperature of the cooked black beans at a high temperature of 60-80℃, they are rapidly immersed in a room-temperature liquid medium, instantly establishing a strong temperature gradient field within the multiphase system. At this time, the residual air and trace amounts of water vapor in the porous cotyledon structure inside the black bean experience sudden cooling and undergo drastic volumetric thermal contraction, leading to a sharp drop in micro-pressure within the black bean and generating a physical negative pressure difference between the deep layers of the bean and the external liquid phase. This pressure difference acts as the active jet fluid power, driving the external functional composite extract vinegar solution to be pumped at high speed into the deep cotyledon tissue along the microcrack channels.

[0016] The third step, acid-induced matrix swelling and room-temperature maturation: After the liquid fluid successfully crosses the epidermal resistance barrier and fills the entire intercellular space, it undergoes static maturation for 7-10 days in a constant-temperature warehouse environment at 15-25℃. Acetic acid molecules in the raspberry vinegar continuously dissociate and release hydrogen ions, forming a weakly acidic hydration environment in the microscopic region inside the cotyledons. These hydrogen ions catalyze the hydrolysis of the pectin and cellulose support network in the cell walls, reducing their physical rigidity and relaxing their spatial structure. This transforms the bean core from a hard crystalline structure into a uniformly hydrated amorphous network, achieving a globally balanced moisture distribution and overall softening of the texture in the finished product.

[0017] Preferably, before the Northeast organic green-heart black beans are put into the hot wok, the Northeast organic green-heart black beans are washed and drained of surface moisture; at the end of the continuous stir-frying, the length of the irregular micro-cracks on the surface of the Northeast organic green-heart black beans is controlled to be 1-3mm, and the green cotyledons are slightly exposed at the irregular micro-cracks.

[0018] By adopting the above technical solution, the pre-washing and surface drying process ensures that the black beans are heated evenly in the initial stage of roasting, preventing uneven evaporation of residual moisture under high heat and thus avoiding large-scale peeling of the seed coat. Simultaneously, precisely controlling the crack size at the end of roasting to a length of 1-3mm with a slight exposure of the green cotyledons maximizes the integrity of the overall mechanical structure of the black bean solid phase while ensuring the fluid convection channels are fully open. This prevents excessive depolymerization and loss of starch and protein components inside the cotyledons during the subsequent long-term vinegar soaking process, avoids abnormal increases in the viscosity of the liquid medium, and maintains the good appearance of the finished product.

[0019] Preferably, the functional compound extract vinegar is prepared by the following process: Codonopsis pilosula, Astragalus membranaceus, Lycium barbarum and Ligustrum lucidum are placed in a non-metallic extraction tank, and raspberry vinegar is added. The non-metallic extraction tank is sealed and allowed to stand for 24-48 hours under ambient temperature of 20-30℃ and in the dark. After extraction, solid substances are filtered out using a 40-60 mesh filter and the liquid phase is collected. The obtained liquid phase is used for the functional compound extract vinegar. During the standing extraction, the material in the non-metallic extraction tank is stirred once every 8-12 hours using a mechanical stirring paddle. The stirring speed is 30-50 r / min, and the duration of each stirring is 5-10 min.

[0020] By employing the above technical solution, static extraction at an ambient temperature of 20-30℃ for 24-48 hours can achieve sufficient solid-liquid two-phase material equilibrium between raspberry vinegar and the solid particles of various Chinese medicinal herbs. Combined with periodic, low-speed, short-duration stirring, the concentration boundary layer dead zone at the solid-liquid interface can be effectively broken, accelerating the diffusion rate of codonopsis glycosides and astragaloside A from the medicinal herbs into the main body of the vinegar solution. This also avoids the softening and fragmentation of the medicinal tissue into fine mud-like substances caused by continuous and intense mechanical shearing. Using a 40-60 mesh filter for final solid-liquid separation yields a functional composite extract vinegar solution with high clarity and stable concentration of the target active ingredients, providing a uniform initial pharmacodynamic material basis for the subsequent high-density active pumping mass transfer process.

[0021] Preferably, before adding the Codonopsis pilosula, Astragalus membranaceus, Lycium barbarum, Ligustrum lucidum, and Raspberry vinegar, the non-metallic extraction tank is sterilized by steam treatment at 100°C for 15 minutes.

[0022] By employing the above technical solution, pre-sterilization of the non-metallic extraction tank with 15 minutes of high-temperature saturated steam at 100℃ can kill residual bacteria and wild yeasts in the inner wall of the extraction tank and the micro-crevices of the pipes. Since the subsequent extraction and maturation processes operate for extended periods in an environment rich in organic acids and sugars at room temperature, the thorough pre-sterilization can cut off the source of exogenous microbial contamination, inhibit the production of non-specific volatile acids and fusel oils, and ensure the directional evolution of chemical components and the chemical stability of product quality during the maturation period of the multiphase composite system.

[0023] Preferably, when the microcracked and matured black beans are poured into the functional compound extract vinegar solution, the temperature of the functional compound extract vinegar solution is 20-30°C.

[0024] By employing the aforementioned technical solution, the temperature of the functional composite extract vinegar solution at the access end is strictly limited to a room temperature range of 20-30℃, creating a temperature gap of up to 30-60℃ between it and the freshly cooked black beans, whose core temperature is 60-80℃. This large temperature difference control can stimulate the strongest fluid thermodynamic contraction effect at the moment of solid-liquid contact, creating a high-vacuum local negative pressure environment in the porous medium inside the bean. This allows the vinegar solution to pass through the cracks and enter the bean core at the highest convective flow rate, greatly enhancing the spatial penetration depth and final total amount of macromolecular glycosides such as codonopsis glycoside and astragaloside A into the deep layers of the black bean.

[0025] This invention provides a functional and nourishing vinegar-soaked black bean recipe and method. It has the following beneficial effects: 1. This invention uses continuous dry-heat stir-frying to crack the outer seed coat of organic green-hearted black soybeans from Northeast China, forming irregular micro-cracks. When the core temperature of the black soybeans is at a high temperature, the mixture is quickly poured into a functional compound extract vinegar solution at room temperature. The temperature difference between the two phases causes the internal gas of the soybean to contract thermally and generate a physical negative pressure difference, which pumps the external functional compound extract vinegar solution into the deep tissue of the cotyledon, solving the problem that the external liquid is difficult to penetrate the deep core tissue of the solid.

[0026] 2. This invention uses a pre-extraction process to prepare a functional compound extract vinegar containing raspberry fruit vinegar, codonopsis, astragalus, wolfberry and privet fruit. Combined with active negative pressure pump suction, codonopsis glycosides and astragaloside A cross the outer seed coat barrier and enter the deep core tissue of black beans, thereby increasing the enrichment of effective components in the core cotyledons of black beans.

[0027] 3. This invention controls the hydrogen ion concentration of the functional compound extract vinegar and allows it to mature by static aging, so that the weakly acidic medium penetrates into the core cotyledons, degrades pectin and hemicellulose in the cell wall, promotes conformational extension of protein molecular chains, eliminates the mechanical resistance caused by water deficiency in the finished product, reduces the hardness and chewiness index of the finished bean, and achieves a balanced distribution of moisture and softening of the tissue structure in the finished product. Attached Figure Description

[0028] Figure 1 This is a mass transfer kinetics curve obtained by liquid chromatography according to the present invention. Figure 2 Infrared spectra of the macromolecular modification characteristics of black bean core cotyledons under different soaking systems according to the present invention; Figure 3 This is a chromatographic comparison of the enrichment of the core medicinal components of black soybean cotyledons in each group according to the present invention. Figure 4 The diagram shows the textural analysis of the physical properties and structural parameters of the finished black beans for each group according to the present invention. Detailed Implementation

[0029] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0030] Preparation Examples 1-3: Preparation Example 1: This preparation example provides a method for preparing a functional compound extract vinegar, including the following steps: Take dried Codonopsis pilosula and Astragalus membranaceus, cut them into thin slices with a thickness of 0.5 mm, and weigh 0.5 parts by weight of Codonopsis pilosula slices and 0.5 parts by weight of Astragalus membranaceus slices; Take dried wolfberries and privet fruit, place them in a pulverizer and crush them to a particle size of 10 mesh. Weigh out 0.5 parts by weight of the crushed wolfberries and 0.2 parts by weight of the privet fruit.

[0031] The above-mentioned sliced ​​Codonopsis pilosula, sliced ​​Astragalus membranaceus, Lycium barbarum, and Ligustrum lucidum were placed in a non-metallic extraction tank sterilized by steam treatment at 100℃ for 15 minutes. 90 parts by weight of raspberry vinegar were added to the extraction tank. Under ambient temperature of 20℃ and in the dark, the extraction tank was sealed and allowed to stand for 24 hours for extraction. During the extraction period, the mixture was stirred every 12 hours using a mechanical stirrer at a speed of 30 r / min for 5 minutes each time. After extraction, the solid matter was filtered out using a 40-mesh filter, and the liquid phase was collected to obtain the functional composite extracted vinegar solution.

[0032] Preparation Example 2: This preparation example provides a method for preparing a functional compound extract vinegar, including the following steps: Take dried Codonopsis pilosula and Astragalus membranaceus, cut them into thin slices with a thickness of 0.8 mm, and weigh 1.0 part by weight of Codonopsis pilosula slices and 1.0 part by weight of Astragalus membranaceus slices; Take dried wolfberries and privet fruit, place them in a pulverizer and crush them to a particle size of 15 mesh. Weigh out 1.0 part by weight of the crushed wolfberries and 0.5 part by weight of the privet fruit.

[0033] The above-mentioned sliced ​​Codonopsis pilosula, sliced ​​Astragalus membranaceus, Lycium barbarum, and Ligustrum lucidum were placed in a non-metallic extraction tank sterilized by steam treatment at 100℃ for 15 minutes. 105 parts by weight of raspberry vinegar were added to the extraction tank. Under ambient temperature of 25℃ and in the dark, the extraction tank was sealed and allowed to stand for 36 hours for extraction. During the extraction period, the mixture was stirred every 10 hours using a mechanical stirrer at a speed of 40 r / min for 8 minutes each time. After extraction, the solid matter was filtered out using a 50-mesh filter, and the liquid phase was collected to obtain the functional compound extracted vinegar solution.

[0034] Preparation Example 3: This preparation example provides a method for preparing a functional compound extract vinegar, including the following steps: Take dried Codonopsis pilosula and Astragalus membranaceus, cut them into thin slices with a thickness of 1.0 mm, and weigh 1.5 parts by weight of Codonopsis pilosula slices and 1.5 parts by weight of Astragalus membranaceus slices; Take dried wolfberries and privet fruit, place them in a pulverizer and crush them to a particle size of 20 mesh. Weigh out 1.5 parts by weight of the crushed wolfberries and 0.8 parts by weight of the privet fruit.

[0035] The above-mentioned sliced ​​Codonopsis pilosula, sliced ​​Astragalus membranaceus, Lycium barbarum, and Ligustrum lucidum were placed in a non-metallic extraction tank sterilized by steam treatment at 100℃ for 15 minutes. 120 parts by weight of raspberry vinegar were added to the extraction tank. Under ambient temperature of 30℃ and in the dark, the extraction tank was sealed and allowed to stand for 48 hours for extraction. During the extraction period, the mixture was stirred every 8 hours using a mechanical stirrer at a speed of 50 r / min for 10 minutes each time. After extraction, the solid matter was filtered out using a 60-mesh filter, and the liquid phase was collected to obtain the functional compound extracted vinegar solution.

[0036] Examples 1-3: Example 1:

[0037] This embodiment provides a method for preparing functional and nourishing vinegar-soaked black beans, including the following steps: Take 100 parts by weight of cleaned and thoroughly drained organic green-hearted black beans from Northeast China and place them in a heated wok. Maintain the heating contact temperature of the wok's inner wall at 120℃ and stir-fry continuously over low heat. Stir-fry for 15 minutes. When the outer seed coat of the black beans shows stress cracking, and irregular micro-cracks of 1mm in length appear on the surface of the beans with a slight exposure of the green cotyledons, immediately stop heating. At this point, the core temperature of the black beans should be measured at 70℃.

[0038] Remove the black beans that have undergone micro-cracking and maturation from the heat source. When their core temperature drops to 60°C, quickly pour them into the functional composite extract vinegar solution prepared in Preparation Example 1, ensuring that the vinegar solution completely submerges the black bean solids. After the system cools naturally, seal the container airtight and then place it in a warehouse at an ambient temperature of 15°C for 7 days of static maturation. After the maturation period, the black bean cotyledons will have fully absorbed water and swelled, yielding functional and nourishing vinegar-soaked black beans.

[0039] Example 2:

[0040] This embodiment provides a method for preparing functional and nourishing vinegar-soaked black beans, including the following steps: Take 100 parts by weight of cleaned and thoroughly drained organic green-hearted black beans from Northeast China and place them in a heated wok. Maintain the heating contact temperature of the wok's inner wall at 135℃ and stir-fry continuously over low heat. Stir-fry for 20 minutes. When the outer seed coat of the black beans shows stress cracking, and irregular micro-cracks of 2mm in length appear on the surface of the beans with a slight exposure of the green cotyledons, immediately stop heating. At this point, the core temperature of the black beans should be measured at 80℃.

[0041] Remove the black beans that have undergone micro-cracking and maturation from the heat source. When their core temperature drops to 70°C, quickly pour them into the functional composite extract vinegar solution prepared in Preparation Example 2, ensuring that the vinegar solution completely submerges the black bean solids. After the system cools naturally, seal the container airtight and then place it in a warehouse at an ambient temperature of 20°C for 8.5 days of static maturation. After the maturation period, the black bean cotyledons will have fully absorbed water and swelled, yielding functional and nourishing vinegar-soaked black beans.

[0042] Example 3:

[0043] This embodiment provides a method for preparing functional and nourishing vinegar-soaked black beans, including the following steps: Take 100 parts by weight of cleaned and thoroughly drained organic green-hearted black beans from Northeast China and place them in a heated wok. Maintain the heating contact temperature of the wok's inner wall at 150℃ and stir-fry continuously over low heat. Stir-fry for 25 minutes. When the outer seed coat of the black beans shows stress cracking, and irregular micro-cracks of 3mm in length appear on the surface of the beans with a slight exposure of the green cotyledons, immediately stop heating. At this point, the core temperature of the black beans should be measured at 90℃.

[0044] Remove the black beans that have undergone micro-cracking and maturation from the heat source. When their core temperature drops to 80°C, quickly pour them into the functional composite extract vinegar solution prepared in Preparation Example 3, ensuring that the vinegar solution completely submerges the black bean solids. After the system cools naturally, seal the container airtight and then place it in a warehouse at an ambient temperature of 25°C for 10 days of static maturation. After the maturation period, the black bean cotyledons will have fully absorbed water and swelled, yielding functional and nourishing vinegar-soaked black beans.

[0045] Comparative Examples 1-5: Comparative Example 1: Compared with Example 2, the difference is that the stir-fried black beans were completely cooled to room temperature (25°C) before being poured into the functional compound extract vinegar solution. All other steps and parameters are the same.

[0046] Comparative Example 2: Compared to Example 2, the difference lies in the absence of the separate extraction step for pre-preparing the compound extract vinegar solution. Specifically, the operation of Example 2 is not performed. Instead, the heated black beans that have undergone micro-cracking and maturation are directly mixed with an equal amount of raspberry fruit vinegar and an equal amount of Codonopsis pilosula, Astragalus membranaceus, Lycium barbarum, and Ligustrum lucidum, which have been crushed and sliced ​​in the same way. The mixture is then sealed and allowed to stand for 8.5 days to mature. All other aspects are the same.

[0047] Comparative Example 3: Compared with Example 2, the difference is that the black beans were not put into the vinegar while they were still hot, when the core temperature of the black beans was maintained at 70°C. Instead, the black beans that had been stir-fried and micro-cracked by heat were allowed to cool naturally until their core temperature dropped to the same temperature as the compound extract vinegar (25°C) before being put into the vinegar for sealed maturation. All other aspects were the same.

[0048] Comparative Example 4: Compared to Example 2, the difference lies in replacing the hot stir-frying step that caused the micro-cracks with a traditional hydrothermal steaming method. Specifically, the black beans are placed in a steam pot and steamed at a constant temperature until the core temperature of the black beans reaches 80°C. Due to the hydrothermal environment, the outer seed coat of the black beans absorbs water, softens, and remains intact, without the appearance of micro-cracks. Subsequently, when the core temperature drops to 70°C, the beans are quickly poured into the compound extraction vinegar solution, and the remaining steps and parameters are the same.

[0049] Comparative Example 5: Compared with Example 2, the difference is that in the pre-extraction step (i.e., the corresponding preparation example 2), 105 parts by weight of raspberry fruit vinegar were replaced with 105 parts by weight of purified water, and the remaining steps and process parameters were the same.

[0050] Test Examples 1-4: Test Example 1: Verification of Mass Transfer and Negative Pressure Pumping Effect Based on Liquid Chromatography and Kinetic Curves Experimental instructions and procedures: This experiment aims to verify whether the micro-regional negative pressure induced by the temperature gradient can substantially break down the seed coat barrier and achieve rapid liquid-phase pumping by quantitatively tracking the migration process of representative active ingredients inside black beans. The experimental subjects were the samples prepared in Example 2 with the optimal combination of process parameters, and Comparative Example 3, which lacked the temperature gradient condition, was used as a direct reference.

[0051] During the static maturation process of the samples, a series of time cutoff points were set. At 0.5h, 1h, 2h, 4h, 8h, 12h and 24h after immersion in the liquid phase, a quantitative amount of black bean samples were quickly taken out from the sealed containers of Example 2 and Comparative Example 3, and the free residual liquid attached to the surface was quickly absorbed with filter paper to terminate the external concentration diffusion process.

[0052] Using a scalpel on ice, the outer seed coat of the black beans was removed, carefully discarding any remaining skin residue, leaving only the core cotyledons. The obtained bean cores were immediately immersed in liquid nitrogen for quick-freezing quenching, and then transferred to a freeze dryer for 48 hours until constant weight was achieved. After drying, the bean cores were ground into a fine powder using an agate mortar and pestle, and then passed through a 60-mesh sieve for later use.

[0053] Accurately weigh 1.00 g of dried soybean powder samples from each time point and place them in a stoppered conical flask. Add 25 mL of 70% methanol solution (containing 0.1% formic acid). Place the mixture in an ultrasonic cleaner and perform ultrasonic-assisted extraction at room temperature for 40 minutes. Then, centrifuge the extract at 8000 r / min for 10 minutes and collect the supernatant.

[0054] The collected supernatant was filtered through a 0.22 μm microporous membrane and used as the sample solution. A high-performance liquid chromatograph equipped with a diode array detector (DAD) was used, with characteristic anthocyanins abundant in raspberry vinegar (cyanidin-3-O-glucoside as a reference standard) as the target tracer molecule. The peak area of ​​the anthocyanins was measured at 520 nm, and the absolute content in the bean core at each time point was calculated using the standard curve.

[0055] Experimental data: Table 1. Changes in characteristic anthocyanin content of soybean cores at different soaking time points in Example 2 and Comparative Example 3.

[0056] Figure 1 The study demonstrates the dynamic differences in the anthocyanin content of the core of the soybean in the sample of Example 2, representing the temperature difference negative pressure pumping process of the present invention, and the sample of Comparative Example 3, representing the conventional static concentration difference diffusion process, over a 24-hour monitoring period.

[0057] Conclusion: Based on the dynamic data of anthocyanin content evolution over time measured in Table 1, Example 2 exhibited extremely obvious nonlinear mass transfer characteristics in the initial immersion stage. Within the initial 0.5 to 2 hours, the concentration of the target extract in the soybean core rapidly increased from 12.42 mg / 100g to 62.15 mg / 100g, forming a very steep concentration rise curve. This mass transfer rate, exceeding the conventional concentration diffusion limit, directly confirms the hydrodynamic pumping effect induced by thermodynamic temperature difference in a solid-liquid multiphase system. When the microcracked black soybeans, with their core temperature maintained at a specific high level, were suddenly immersed in room temperature extract, the gas trapped in their internal pores and interstitial spaces underwent a violent three-dimensional volume contraction due to the intensified heat-cold exchange, instantly constructing a very large negative pressure field in the microscopic region. It is this negative pressure field that acts as a transient active force source, forcibly tearing apart the diffusion lag of the system and forcing the liquid medium enriched with medicinal substances to seep directly into the cotyledon interior in the form of a jet along the surface cracks generated by thermal stress.

[0058] In contrast, Comparative Example 3, lacking the aforementioned temperature gradient driving condition, exhibited an unusually slow material exchange process. When the system relied entirely on a passive concentration gradient for slow infiltration, even with the soaking process extended to 24 hours, the total anthocyanin content captured within the soybean core barely reached 33.78 mg / 100g, far below the loading level achievable in Example 2 within two hours. Actual observations revealed that even with physical damage and cracks on the surface of large plant seeds, the dense starch-protein mosaic matrix within them still posed a significant capillary resistance to the free flow of large molecular solutes. The poor performance of Comparative Example 3 precisely exposes the technical weakness of the purely static cold soaking process; relying solely on concentration gradient diffusion will almost never establish a high concentration distribution in deep tissues within a short period.

[0059] Analysis of Example 2, which showed a significant narrowing of concentration increment after 4 hours accompanied by extremely weak numerical oscillations, indicates that after the initial negative pressure filling stage, the internal pressure field of the solid phase gradually reached equilibrium with the external water head pressure. At this point, the mass transfer mode shifted from forced convection to restricted interphase diffusion, gradually approaching thermodynamic saturation during the continuous swelling of the macromolecular network. The overall test data irrefutably reveals the technical path of coupling dry thermal physical microcrack modification with rapid temperature gradient cooling, substantially overturning the mass transfer barrier of traditional liquid-phase extraction. This not only greatly compresses the time dimension of functional component penetration but also achieves unconventional targeted enrichment of active factors of traditional Chinese medicine in the core of the solid carrier.

[0060] Test Example 2: Verification of Weak Acid-Induced Macromolecular Swelling Modification Based on Infrared Spectroscopy Analysis Experimental instructions and procedures: This experiment aims to explore the modifying effect of different liquid media on the starch and protein macromolecular network inside black beans at the molecular conformation level. Untreated raw black beans were selected as a blank control group. Samples from Example 2, matured with weakly acidic fruit vinegar under optimal parameters, and Sample 5, matured with an equal amount of neutral purified water instead of fruit vinegar, were selected as comparative test subjects.

[0061] Sufficient amounts of raw black beans, the finished product from Example 2 (which had been allowed to mature for a full period), and the finished product from Comparative Example 5 were taken. The beans were cut open, and the seed coat and near-cortex tissue were carefully removed, scraping only the cotyledons from the center. The obtained central cotyledons were pre-frozen in an ultra-low temperature freezer at -80°C for 4 hours, and then transferred to a vacuum freeze dryer for 72 hours to remove moisture.

[0062] The freeze-dried cotyledon tissue was ground thoroughly in an agate mortar, and the resulting powder was sieved through a 100-mesh test sieve. The fine powder was collected and placed in a desiccator containing color-changing silica gel for 24 hours to eliminate interference from environmental moisture.

[0063] Accurately weigh 2.0 mg of each sample powder and mix it with 200.0 mg of dried, spectrally pure potassium bromide (KBr) powder in an agate mortar in one direction until homogeneous. Transfer the mixed powder to a tableting mold and press it under a pressure of 10 MPa for 2 minutes to form a transparent and uniformly thick test sheet.

[0064] The prepared potassium bromide pellet was placed in the sample chamber of the Fourier Transform Infrared Spectrometer (FTIR). The instrument's scanning wavenumber range was set to 4000 cm⁻¹. -1 Up to 1000cm -1 Spectral resolution of 4 cm -1Each spectrum was scanned 32 times. After data acquisition, baseline correction and smoothing were performed, and the wavenumbers and full width at half maximum (FWHM) of the characteristic absorption peaks representing the protein amide structure and polysaccharide hydroxyl groups were extracted and recorded.

[0065] Experimental data: Table 2. Infrared spectral characteristic peak parameters of black soybean cotyledon core powder under different soaking systems

[0066] Figure 2 The comparison shows that the dry-based powders of raw black beans (control group), Example 2, and Comparative Example 5 were subjected to temperature variations at 4000-1000 cm⁻¹. -1 The migration of absorption bands and the evolution of peak broadening in the infrared band.

[0067] Experimental conclusion: According to the data in Table 2, the sample of Example 2 exhibited conformational transitions in the infrared spectrum, which were fundamentally different from those of raw black beans and Comparative Example 5 in terms of peak position and shape. The amide I band (C=O stretching vibration), which dominates the protein skeleton model, is located at 1658.2 cm⁻¹ in raw black beans. -1 This corresponds primarily to a highly ordered α-helical structure. When the black bean matrix matured in a neutral pure water system (Comparative Example 5), this peak position underwent only a slight redshift to 1653.9 cm⁻¹. -1 This indicates that simple hydration is insufficient to substantially disrupt the tight three-dimensional protein network of the bean core. In Example 2, after introducing raspberry fruit vinegar with a pH between 2.5 and 3.5, the amide I band of the cotyledon powder shifted significantly to 1642.7 cm⁻¹. -1 Simultaneously, this is accompanied by a significant shift of the amide II band (NH bending vibration) to the lower frequency region (down to 1526.9 cm⁻¹). -1 Through long-term observation of physical properties and fitting of test data, it can be confirmed that this obvious spectral shift characterizes the large-scale infiltration of acidic hydrogen ions into the bean core and their active attack on the internal hydrogen bonds that maintain the folding of polypeptide chains. This causes the macromolecules to soften and depolymerize from a rigid folded state, revealing the chemical mechanism by which a weakly acidic environment causes targeted decomposition and softening of the bean texture at the molecular level.

[0068] Meanwhile, the OH stretching vibration region (3200-3500 cm⁻¹) reflects the interaction between starch and water. -1 This demonstrates a significant difference in the hydration behavior of polysaccharide macromolecules. The OH absorption peak in Example 2 showed a blue shift to 3321.6 cm⁻¹. -1 Furthermore, its half-peak width (FWHM) is 85.1 cm⁻¹ for raw black beans. -1 It has grown dramatically to 132.8cm. -1The significant broadening of the absorption peak reflects the formation of a large and diverse network of intermolecular hydrogen bonds within the system, confirming that the infiltrated composite acetic acid molecules have deeply embedded themselves in the amorphous region of the starch granules, causing irreversible excessive swelling. Comparative Example 5 shows a limited increase in the half-peak width (WHM) (98.4 cm⁻¹). -1 This further demonstrates that neutral water molecules, in the absence of an acid-induced gelatinization effect, are unlikely to induce deep structural deconstruction of starch. Comparing these molecular spectral shifts and broadening phenomena with chewing test results of actual products explains why traditional soaking processes, lacking the participation of weak acids, still face the technical bottleneck of brittle and hardened bean cores even when absorbing the same volume of liquid. The weak acid maturation system constructed in this invention, however, ensures that the macromolecular matrix can achieve deep swelling and gelatinization at room temperature.

[0069] Test Example 3: Targeted Comparison Test of Enrichment Amount of Core Pharmacological Substances (Active Components of Traditional Chinese Medicine) Experimental instructions and procedures: This experiment aimed to quantitatively evaluate the effects of different preparation processes on the penetration and accumulation efficiency of core active ingredients of traditional Chinese medicine in the deep tissues of black beans. Representative components from Codonopsis pilosula (Dang Shen) and Astragaloside A from Astragalus membranaceus (Huang Qi) were selected as target tracer molecules. The tested samples included finished black beans from Examples 1, 2, and 3, as well as comparative examples 1, 2, 3, 4, and 5 used as single-factor controls.

[0070] Weigh 50g each of the finished black beans from Examples 1-3 and Comparative Examples 1-5 after the maturation period has expired. Manually peel off the bean skins of each sample and collect the core cotyledon parts. Place each cotyledon sample in a petri dish and freeze-dry it in a vacuum freeze dryer at -50°C and 10Pa for 48 hours until constant weight.

[0071] The solidified soybean core samples were ground using a mechanical grinder and passed through an 80-mesh analytical sieve. 1.00 g of each powder sample was accurately weighed and placed in a 50 mL stoppered conical flask. 25 mL of 80% methanol solution was precisely added, and the initial weight of the entire conical flask was determined.

[0072] Place the conical flask in an ultrasonic extractor, set the power to 300W, and perform ultrasonic mass transfer extraction at 40℃ for 45 minutes. After the extraction system has completely cooled to room temperature, weigh the total weight again, replenish the weight of the volatile solvent lost during ultrasonication with 80% methanol solution, shake well, filter through filter paper, and collect the filtrate.

[0073] Accurately pipette 10 mL of the filtrate into an evaporating dish and evaporate the solvent to dryness in a 60°C water bath. Dissolve the residue in pure methanol and dilute to a 5 mL volumetric flask. Mix well and filter through a 0.22 μm organic microporous membrane. Use the resulting filtrate as the injection solution for high-performance liquid chromatography (HPLC).

[0074] High-performance liquid chromatography (HPLC) equipped with an ultraviolet detector and an evaporative light scattering detector (ELSD) was used for separation and determination. Acetonitrile-water system was used as the mobile phase for gradient elution. The peak area of ​​codonopsis glycosides in each sample was measured at 268 nm, and the peak area of ​​astragaloside A was determined by ELSD. The absolute contents of the two components in the soybean core were calculated by substituting them into their respective standard curve equations.

[0075] Table 3. Results of enrichment of characteristic effective components of black soybean cotyledons in each group

[0076] Figure 3 The distribution and evolution of the loading content of codonopsis glycoside and astragaloside A in the deep tissue of soybean core under the same detection conditions are shown by characteristic curve trends in Examples 1, 2, 3 and Comparative Examples 1 to 5.

[0077] Conclusion: According to the data in Table 3, the enrichment of codonopsis glycosides and astragaloside A in the core cotyledons of black soybeans treated by different process routes showed a highly significant stepwise difference. This directly confirms the technical advantage of the core mass transfer mechanism of this invention in improving the loading rate of medicinal substances. Example 3, as a representative of the upper limit combination of process parameters, showed that the contents of codonopsis glycosides and astragaloside A in the soybean core reached 28.14 mg / 100g and 17.22 mg / 100g, respectively, which not only ranked highest among all test groups but also showed a steady increase compared to Examples 1 and 2. In the peak integration process of the actual liquid chromatogram, it can be clearly observed that as the stir-frying contact temperature increased from 120℃ to 150℃ and the temperature difference range increased, the peak area of ​​the target components showed a significant positive dependence. This indicates that the increase in the density of physical microcracks induced by thermal stress, combined with a stronger temperature gradient field, can systematically enhance the flow mass transfer between the solid and liquid phases.

[0078] By comparing the comparative examples lacking individual factors, the technical necessity of each core step in this scheme can be revealed more deeply. In Comparative Example 3, after losing the negative pressure driving force induced by temperature difference, the content of codonopsis glycosides plummeted to 7.89 mg / 100g, only about one-third of that in the corresponding Example 2. This precipitous data fluctuation reflects that, relying solely on natural concentration gradient diffusion under conventional cold-soaking processes, the capillary resistance of the active ingredients attempting to pass through the intercellular spaces of plant cells is far greater than their diffusion driving force, making it extremely difficult for high-molecular-weight solutes in the peripheral liquid phase to penetrate the dense cotyledon core. A similar situation occurred in Comparative Example 4, which lacked the microcrack effect. Although a temperature gradient existed during liquid introduction, the use of steaming resulted in the black bean outer seed coat maintaining a complete dense barrier, obstructing fluid convection channels. Consequently, its two indicators were only 9.42 mg / 100g and 5.12 mg / 100g, further confirming the inseparable integration of the dry-heat shell breaking and negative pressure pumping process chains.

[0079] A thorough analysis of the data from Comparative Examples 2 and 5 allows for a comprehensive evaluation of this approach from the perspectives of fluid matrix characteristics and solid-liquid extraction thermodynamics. Comparative Example 2, lacking pre-extraction, absorbed almost entirely pure fruit vinegar during the crucial moment of internal negative pressure contraction in the hot black beans. Subsequently, the medicinal components slowly dissolving from the residue were significantly inhibited in terms of both permeation rate and total amount when facing the already saturated macromolecular network of the beans, resulting in a low content of 5.04 mg / 100g of codonopsis glycosides. More extreme was Comparative Example 5, which used purified water instead of acetic acid. Due to the lack of the solubilizing effect of the weak acid system on polysaccharides and glycosides, coupled with the absence of acid-induced macromolecular network swelling and degradation, the enrichment of the target components was reduced to the lowest level across the entire group. These multi-dimensional quantitative experimental data irrefutably demonstrate that the present invention, through solid-liquid pre-extraction to enrich the liquid phase, dry-heat micro-cracking to construct physical channels, and instantaneous active pumping with the help of rapid cooling negative pressure, breaks through the mass transfer kinetics bottleneck of traditional soaking processes and successfully constructs a high-density enrichment zone of active Chinese medicine ingredients in the deep layer of soybean core.

[0080] Test Example 4: Quantitative Comparative Test of Product Physical Texture (Taste) Based on Texture Analyzer Experimental instructions and procedures: This experiment aims to quantitatively evaluate the final impact of different processing methods on the microstructure and the degree of swelling and softening of micro-macromolecules in the finished black soybeans using mechanical texture profile analysis, thereby objectively presenting the differences in rheological indicators such as hardness, elasticity, and chewiness. The test subjects included the finished black soybeans prepared in Examples 1, 2, and 3, as well as Comparative Examples 1, 2, 3, 4, and 5.

[0081] Thirty fully developed black soybean samples with no serious physical damage were randomly selected from the solid-liquid systems of Examples 1-3 and Comparative Examples 1-5 after the static maturation period. The viscous vinegar liquid on the surface of the soybeans was gently blotted dry with double-layered filter paper, and then placed in sealed petri dishes. The samples were equilibrated for 2 hours in a constant temperature and humidity chamber at 22°C and 50% relative humidity to ensure that the initial temperature of each group of samples was completely consistent.

[0082] Start the texture analyzer, select a cylindrical metal probe (P / 50) with a diameter of 50 mm, and calibrate the instrument's force sensor using standard weights.

[0083] Enter Total Texture Analysis (TPA) mode and set the test parameters. Set the probe's downward forward speed to 1.0 mm / s, the test speed to 0.5 mm / s, and the backward reset speed to 1.0 mm / s; set the deformation (compression ratio) to 50%, the pause interval between two compressions to 5.0 s, and the trigger sensing force to 0.05 N.

[0084] A single black bean sample was placed horizontally at the center of the rigid testing base of the texture analyzer, ensuring the microcracked surface of the bean faced upwards. The testing program was started, causing the probe to apply two consecutive downward deformation movements to the bean. The computer software automatically acquired and recorded the force-dynamic curves accompanying the displacement changes. Each sample was measured 20 times. After removing abnormal curves caused by the natural cavities of the seed, the effective texture data were averaged to determine the hardness (N), elasticity (dimensionless), and chewiness (N) characteristic parameters.

[0085] Table 4. Results of Physical Texture Parameter Measurement of Finished Black Beans in Each Group

[0086] Figure 4 The trend evolution of the grayscale feature curves visually demonstrates the quantitative distribution pattern of the hardness and chewiness of the core tissue of the finished bean under the same compression deformation conditions in Examples 1 to 3 and Comparative Examples 1 to 5.

[0087] Experimental conclusion: According to the data in Table 4, the finished black soybeans after maturation through different physicochemical processes exhibit a high degree of consistency between their cellular rigid structure and rheological macroscopic texture, demonstrating a consistent technical regularity. Examples 2 and 3 exhibited extremely low hardness values ​​(11.23 N and 9.87 N, respectively) and excellent elasticity. This combination of tough exterior and soft interior directly confirms the thoroughness of the deconstruction of macromolecules within the cotyledons achieved by the coupling of pre-dry heat physical micro-crack modification and temperature gradient rapid cooling. During the actual test process of TPA secondary compression, the compression force curve of the sample in the example group showed a smooth and continuous arc, without the sudden cracking hardness peak characteristic of unequal-matured bean cores. This indicates that under the strong micro-area negative pressure pumping effect, the composite vinegar solution has crossed the seed coat barrier and is evenly distributed throughout the entire cotyledon matrix, resulting in a uniform fluid filling of the intracellular structure.

[0088] In contrast, Comparative Examples 1 and 3, lacking a thermodynamic field, exhibited hardness spikes to 24.56 N and 25.12 N respectively, with chewiness deteriorating to over 12 N. Slicing and observing these cold-soaked beans revealed that, due to the absence of sudden volume contraction caused by rapid cooling and the suction force of an internal negative pressure pump, the liquid medium remained only on the outer periphery of the black bean during the several-day maturation period. The dense cotyledon core area remained severely dehydrated due to capillary resistance. This extreme unevenness in moisture distribution resulted in the texture analyzer probe encountering extremely strong mechanical resistance when touching the center of the bean core. In contrast, Comparative Example 4, which uses a traditional hydrothermal cooking process, although it has a temperature gradient when it is added to the liquid, the seed coat remains dense and intact because it is not subjected to dry heat stress and thus does not break the shell. This blocks the jet channel of the liquid phase, resulting in the final product having significantly worse hardness (19.85N) and chewiness (8.74N) than the Example Group. It also exhibits a heterogeneous texture with excessively rotten skin and hard bean core.

[0089] A more crucial difference in texture is evident in Comparative Example 5, which involved solvent replacement. Its hardness reached the highest value of 32.45 N, while its elasticity was as low as 0.33. This extreme rheological behavior profoundly reveals the catalytic nature of the weakly acidic medium in the swelling and maturation of soybean macromolecules. When neutral purified water replaces the weakly acidic fruit vinegar, even with negative pressure pumping to deliver water to the deep layers of the cotyledons, the lack of acid-induced hydrolysis from high-concentration hydrogen ions prevents the denaturation and extension of the tightly coiled globulin molecules within the soybean core. Furthermore, starch granules are difficult to depolymerize and gelatinize at room temperature. Consequently, the matrix network of the entire neutral hydration system retains the rigid crystalline characteristics of raw soybeans. Based on these quantitative textural indicators, it can be confirmed that the dry-heat micro-cracking-negative pressure pumping-weakly acid maturation process designed in this invention, while imparting an extremely high content of medicinal components to the product, fundamentally overcomes the physical defects of traditional vinegar-soaked black soybeans, such as a dry, hard core that is difficult to chew. This achieves a deep integration of high functional attributes and high-quality dietary texture.

Claims

1. A functional and nourishing vinegar-soaked black bean product, characterized in that, Made from the following parts by weight of raw materials: 100 servings of organic green-heart black soybeans from Northeast China; 90-120 parts by weight of functional compound extract vinegar solution; The functional compound extract vinegar solution is obtained by extracting the following raw materials by static extraction and filtering out solid substances: Raspberry vinegar 90-120 parts by weight, Codonopsis pilosula 0.5-1.5 parts by weight, Astragalus membranaceus 0.5-1.5 parts by weight, Lycium barbarum 0.5-1.5 parts by weight, Ligustrum lucidum 0.2-0.8 parts by weight.

2. The functional and nourishing vinegar-soaked black beans according to claim 1, characterized in that, In the functional compound extract vinegar solution, the Codonopsis pilosula and Astragalus membranaceus are thin slices with a thickness of 0.5-1.0 mm, and the Lycium barbarum and Ligustrum lucidum are broken particles with a particle size of 10-20 mesh.

3. A method for preparing the functional, nourishing vinegar-soaked black beans according to any one of claims 1 and 2, characterized in that, Includes the following steps: Put the washed and drained Northeast organic green heart black beans into a hot wok and stir-fry over low heat until the outer seed coat of the Northeast organic green heart black beans is stressed and irregular micro cracks appear. Stop heating immediately to obtain black beans that have completed micro-cracking and maturation. Remove the black beans that have completed micro-cracking and ripening from the heat source. When the core temperature of the black beans that have completed micro-cracking and ripening decreases, quickly pour the whole black beans that have completed micro-cracking and ripening into a container containing functional compound extract vinegar, so that the liquid surface of the functional compound extract vinegar completely submerges the black bean solids. After the system inside the container has cooled naturally, the container is sealed airtightly. Then the container is moved into a warehouse for static maturation, allowing the cotyledons of the black beans that have completed micro-cracking and maturation to absorb water and swell.

4. The method according to claim 3, characterized in that, Before the Northeast organic green-heart black beans are put into the hot wok, the Northeast organic green-heart black beans are washed and drained of surface moisture.

5. The method according to claim 3, characterized in that, The functional composite extract vinegar solution is prepared through the following process: Codonopsis pilosula, Astragalus membranaceus, Lycium barbarum and Ligustrum lucidum were placed in a non-metallic extraction tank, and raspberry vinegar was added. The non-metallic extraction tank was sealed and allowed to stand for 24-48 hours under ambient temperature of 20-30℃ and in the dark. After extraction, the solid matter was filtered out using a 40-60 mesh filter and the liquid phase was collected. The obtained liquid phase was used for the functional compound extract vinegar solution.

6. The method according to claim 5, characterized in that, During the static leaching process, the material in the non-metallic leaching tank is stirred once every 8-12 hours using a mechanical agitator. The stirring speed is 30-50 r / min, and the duration of each stirring session is 5-10 min.

7. The method according to claim 5, characterized in that, Before adding the Codonopsis pilosula, Astragalus membranaceus, Lycium barbarum, Ligustrum lucidum, and Raspberry vinegar, the non-metallic extraction tank is sterilized by steam treatment at 100°C for 15 minutes.

8. The method according to claim 3, characterized in that, When the continuous stir-frying ends, the length of the irregular micro-cracks appearing on the surface of the Northeast organic green heart black soybeans is controlled to be 1-3mm, and the green cotyledons are slightly exposed at the irregular micro-cracks.

9. The method according to claim 3, characterized in that, The inner wall of the pot is heated to a temperature of 120-150℃ for continuous stir-frying over a low flame. The continuous stir-frying time is 15-25 minutes, and the core temperature of the Northeast organic green-heart black beans is measured to be 70-90℃ when heating is stopped.

10. The method according to claim 3, characterized in that, When the black beans that have completed micro-cracking and ripening are poured out, the core temperature drops to 60-80℃; when the container is moved into the warehouse, the ambient temperature of the warehouse is controlled at 15-25℃, and the resting and ripening time is 7-10 days.

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