阅读说明：本技术 一种天然黑豆浸膏及其制备方法 (Natural black bean extract and preparation method thereof ) 是由 江国山 刘华 巴根纳 于 2019-04-03 设计创作，主要内容包括：本发明提供了一种天然黑豆浸膏及其制备方法。基于100重量份的原料,该天然黑豆浸膏的原料组成包括：黑豆、9.5-10.5份；淀粉酶、0.02-0.04份；谷氨酰胺转氨酶、0.1-0.15份；纯净水、89.81-89.8份。本发明还提供了上述天然黑豆浸膏的制备方法。本发明提供的天然黑豆浸膏通过筛选、浸泡和煮制黑豆,经过胶体磨和均质机的细化处理,再用淀粉酶和谷氨酰胺转氨酶(TG酶)进行酶解,最终通过高温真空浓缩制成,产品营养丰富,明显改善了产品的风味和口感,并且提供了一种独特的生产方法,提高了生产效率,本发明的技术必将取得可观的经济效益和社会效益。(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: black beans, 9.5-10.5 parts; amylase, 0.02-0.04 parts; 0.1-0.15 parts of glutamine transaminase; purified water 89.81-89.8 parts. The invention also provides a preparation method of the natural black bean extract. The natural black bean extract provided by the invention is prepared by screening, soaking and boiling black beans, refining the black beans by a colloid mill and a homogenizer, carrying out enzymolysis by amylase and Transglutaminase (TG), and finally carrying out high-temperature vacuum concentration.)

1. The natural black bean extract comprises the following raw materials in parts by weight based on 100 parts by weight of the raw materials: black beans, 9.5-10.5 parts; amylase, 0.02-0.04 parts; 0.1-0.15 parts of glutamine transaminase; purified water 89.81-89.8 parts.

2. The natural black soybean extract according to claim 1, wherein the natural black soybean extract further comprises 0.5 part of carrageenan and/or gellan gum.

3. The method for preparing natural black bean extract of claim 1 or 2, which comprises the following steps:

mixing the black beans with water to obtain a mixed material, and soaking the black beans;

boiling the soaked mixed material of the black beans and water;

crushing the boiled mixed material;

homogenizing the crushed mixed material;

cooling the homogenized mixed material, adding amylase and glutamine transaminase, and carrying out enzymolysis to obtain an enzymolysis solution;

carrying out enzyme passivation treatment on the enzymolysis liquid;

and carrying out heating reaction on the enzymatic hydrolysate subjected to enzyme passivation treatment, and then carrying out vacuum concentration to obtain the natural black bean extract.

4. The preparation method according to claim 3, wherein the mass ratio of the black beans to the water is 1:5 to 1: 5.5.

5. The preparation method according to claim 3, wherein the cooking temperature is 95-100 ℃ and the time is 0.5-1 h.

6. The method of claim 3, wherein the crushing is performed using a 200-mesh colloid mill.

7. The preparation method according to claim 3, wherein the homogeneous pressure is 300-400 bar.

8. The method of claim 3, wherein the cooling is to 45-55 ℃.

9. The preparation method according to claim 3, wherein the enzymolysis time is 0.5-1 h;

preferably, the temperature of the enzyme inactivation treatment is 95-100 ℃ and the time is 15 minutes.

10. The preparation method according to claim 3, wherein the heating reaction is carried out at 121 ℃ for 1.5 to 2 hours.

11. The method according to claim 3, wherein the heat-treated enzymatic hydrolysate is reduced in weight by 40 to 50% by vacuum concentration.

Technical Field

The invention relates to a natural black bean extract and a preparation method thereof, belonging to the technical field of bean product preparation.

Background

Black soybean is black seed of soybean (Glycinemax (L.) merr) belonging to Leguminosae. The black bean has 36 percent of protein content, is easy to digest and has important significance for meeting the needs of human bodies on the protein; the fat content is 16 percent, the fat mainly contains unsaturated fatty acid, the absorption rate is up to 95 percent, and the fat-reducing health-care food not only meets the requirement of a human body on fat, but also has the function of reducing cholesterol in blood; the black bean contains rich vitamins, yolk, melanin, lecithin and other substances, wherein the content of B vitamins and vitamin E is high, and the black bean has the functions of nutrition and health care, and also contains rich trace elements, which are essential for keeping the body function complete, delaying the body aging, reducing the blood viscosity and meeting the requirements of the brain on trace substances. At present, bean essence additives are more, but a certain difference exists between natural black beans in taste, and the mark of essence can influence the purchase desire of consumers, but specific active substances extracted from black skins of the black beans are used as functional additives, so that products exist, but the technology is still not mature, the defects of long production period, complex process and the like exist, and therefore, how to develop a black bean extract or black bean extract which is natural in taste and pure in fragrance and is prepared from the active ingredients extracted from the whole components (skins and pulps) of the black beans is the aim of people in the field of food manufacturing.

Disclosure of Invention

In order to solve the technical problems, the invention provides a natural black bean extract and a preparation method thereof, and the natural black bean extract takes amylase and glutamine transaminase (TG enzyme) as raw materials and has good texture and quality.

In order to achieve the purpose, the invention provides a natural black bean extract, wherein the natural black bean extract comprises the following raw materials in parts by weight based on 100 parts by weight of the raw materials: black beans, 9.5-10.5 parts; amylase, 0.02-0.04 parts; 0.1-0.15 parts of glutamine transaminase; purified water 89.81-89.8 parts.

According to the invention, TG enzyme is properly added and mixed in the black bean processing process, so that the texture of the black bean extract final product can be improved by means of the function of the TG enzyme, and the quality of the product is improved. In addition, the black bean contains isoflavone including daidzin and genistin, the former content is 0.7%, daidzein and glucose are obtained after hydrolysis, the latter content is 0.01-0.15%, genistein and glucose are obtained after hydrolysis, reducing sugar required by normal production can be provided, and the purpose of saving cost is achieved.

According to a specific embodiment of the present invention, preferably, the raw material composition of the natural black bean extract further comprises 0.5 parts of carrageenan and/or gellan gum. The addition of carrageenan and gellan gum can improve the taste of natural black bean extract, especially carrageenan can bring Q elasticity effect.

The invention also provides a preparation method of the natural black bean extract, which comprises the following steps:

mixing the black beans with water to obtain a mixed material, and soaking the black beans;

boiling the soaked mixed material of the black beans and water;

crushing the boiled mixed material;

homogenizing the crushed mixed material;

cooling the homogenized mixed material, adding amylase and glutamine transaminase, and carrying out enzymolysis to obtain an enzymolysis solution;

carrying out enzyme passivation treatment on the enzymolysis liquid;

and carrying out heating reaction on the enzymatic hydrolysate subjected to enzyme passivation treatment, and then carrying out vacuum concentration to obtain the natural black bean extract.

In the above preparation method, preferably, the mass ratio of the black beans to water is 1:5 to 1:5.5, more preferably 1:5.

In the above preparation method, preferably, the cooking temperature is 95-100 deg.C, and the time is 0.5-1 h.

In the above preparation method, preferably, the crushing is performed using a 200-mesh colloid mill.

In the above preparation method, preferably, the homogeneous pressure is 300-400bar, more preferably 350 bar.

In the above production method, preferably, the cooling is to 45 to 55 ℃, more preferably 50 ℃.

In the above preparation method, the time for enzymolysis is preferably 0.5 to 1 hour, more preferably 0.7 hour.

In the above production method, preferably, the temperature of the enzyme inactivation treatment is 95 to 100 ℃ for 15 minutes.

In the above preparation method, preferably, the temperature of the heating reaction is 121 ℃ and the time is 1.5 to 2 hours, more preferably 1.8 hours.

In the above production method, it is preferable that the enzymatic hydrolysate subjected to the heating reaction be reduced in weight by 45% by vacuum concentration.

According to a specific embodiment of the present invention, the preparation method of the natural black bean extract may comprise the following steps:

1): weighing black beans with impurities such as damage, mildew and the like, and cleaning the black beans with tap water; in a ratio of 1:5 to 1:5.5, soaking the black beans in purified water, heating to 95-100 ℃, boiling for 0.5-1h, crushing by a 200-mesh colloid mill, and homogenizing by a homogenizer (with the pressure of 300-400bar) to obtain a feed liquid for later use.

2): cooling the above feed liquid to 45-55 deg.C, adding amylase and transglutaminase (TG enzyme) according to formula amount, performing enzymolysis for 0.5-1h, heating to 95-100 deg.C, and inactivating enzyme under heat preservation for 15 min.

3): performing thermal reaction on the above feed liquid at 121 deg.C for 1.5-2h, and vacuum concentrating to reduce weight by 40-50% to obtain natural semen Sojae Atricolor extract.

The invention has the following advantages:

1. the extract prepared by extracting the whole components of the black beans has natural taste and pure fragrance, and other chemical synthetic additives are not additionally added.

2. The whole black bean extract contains more beneficial substances, meets various requirements of human bodies, and increases the nutrition of the food.

3. The product has better and finer taste by colloid milling and high-pressure homogenization.

4. Enzymolysis is carried out in the step 1 by 2 enzymes, so that the production efficiency is improved, and the product quality is improved.

The natural black bean extract provided by the invention is prepared by screening, soaking and boiling black beans, refining the black beans by a colloid mill and a homogenizer, carrying out enzymolysis by amylase and Transglutaminase (TG), and finally carrying out high-temperature vacuum concentration.

Detailed Description

The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.