CN111213840A - Black bean concentrated solution, solid black bean product and production and processing methods thereof - Google Patents
Black bean concentrated solution, solid black bean product and production and processing methods thereof Download PDFInfo
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- CN111213840A CN111213840A CN201811416442.9A CN201811416442A CN111213840A CN 111213840 A CN111213840 A CN 111213840A CN 201811416442 A CN201811416442 A CN 201811416442A CN 111213840 A CN111213840 A CN 111213840A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
Abstract
The invention discloses a black bean concentrated solution, a solid black bean product and production and processing methods thereof. The production and processing method of the black bean concentrated solution comprises the following steps: s100, cleaning and drying the black beans, and grinding the black beans into black bean powder; s200, adding water into the black bean powder, uniformly mixing, and performing enzymolysis; s300, inactivating enzymes of the mixture after enzymolysis, and then separating pulp and residues to obtain black bean enzymolysis liquid and bean dregs; s400, extracting isoflavone from the bean dregs to obtain a leaching liquor containing isoflavone substances; s500, filtering the leaching liquor and removing an extracting agent to obtain an isoflavone substance; s600, adding isoflavone substances into the black bean enzymolysis liquid, uniformly mixing, and then carrying out homogenization, concentration and sterilization treatment to obtain the black bean concentrated solution. The invention solves the problem that the traditional black bean product manufacturing process lacks the process step of extracting isoflavone substances, and further improves the contents of nutrient substances and effective components in the black bean product and the digestible degree of the black bean product.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a black bean concentrated solution, a solid black bean product and production and processing methods thereof.
Background
The black bean is rich in nutrition, and contains various nutritional ingredients such as protein, fat, vitamins, trace elements, saponin and other substances beneficial to human body. And has multiple bioactive substances such as black bean pigment, black bean polysaccharide and isoflavone. Li Shizhen is recorded in Ben Cao gang mu: if the black beans are eaten frequently, the diseases can be cured. Used for treating kidney deficiency and yin deficiency; intoxication or excessive drinking. The functions are as follows: tonify kidney, nourish yin, invigorate spleen, remove dampness, remove heat and toxic materials. Nature, flavor and meridian tropism: sweet in flavor, slightly cold in nature, neutral in nature, entering spleen and kidney meridians.
In recent years, consumer demand for a healthy diet has been increasing, and attention is paid particularly to natural plant-type functional foods. Although the black beans contain a lot of nutrients and active ingredients, the black beans have various defects that the nutrient substances and the active ingredients in the black beans cannot be well utilized due to the limited intake of the black beans by eaters and the direct intake of the black beans is not beneficial to the digestion and absorption of human bodies.
Therefore, it is significant and valuable to develop a method for producing a black soybean concentrate and a health food (or raw material) which is rich in black soybean extract (concentrate) containing various nutrients and bioactive substances of black soybean itself according to the method.
Over the years, both the yield of the target product and the effective components are continuously tested and researched. Aims to develop a production process of black bean products with relatively high effective components and high yield.
For example, chinese patent application No. 201080047166.9 discloses a technical solution of a process for producing whole soybean milk by baking and grinding black soybeans. Wherein the temperature for baking the black beans is up to 160 ℃. Although the roasted black beans have good grinding characteristics, the high temperature can damage a lot of effective components and heat-sensitive substances in the black beans. The yield is improved but the effective components are greatly reduced, so the final yield of the production process is not ideal.
Also, as mentioned in the chinese patent application No. 201110206888.0, the preparation method includes a treatment process of soaking in alkali, so as to improve the flavor of soybean milk. However, the flavor is improved, and meanwhile, some nutrient substances in the black beans are damaged in an alkaline environment. And the bean dregs are discarded after the soybean milk is prepared. This method makes it impossible to effectively utilize isoflavone existing in bean dregs. Finally, the content of isoflavone substances in the black bean product prepared by the production process is not ideal.
Disclosure of Invention
The invention aims to provide a black bean concentrated solution, a solid black bean product and production and processing methods thereof. The invention solves the problem that the traditional black bean product manufacturing process lacks the process step of extracting the isoflavone substances, and further improves the contents of nutrient substances and effective components in the black bean product and the digestible degree of the nutrient substances and the effective components in the black bean product.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a production processing method of black bean concentrated solution, which comprises the following steps:
s100, cleaning and drying the black beans, and grinding the black beans into black bean powder;
s200, adding water into the black bean powder, uniformly mixing, and performing enzymolysis;
s300, inactivating enzymes of the mixture after enzymolysis, and then separating pulp and residues to obtain black bean enzymolysis liquid and bean dregs;
s400, extracting isoflavone from the bean dregs to obtain a leaching liquor containing isoflavone substances;
s500, filtering the leaching liquor and removing an extracting agent to obtain an isoflavone substance;
s600, adding isoflavone substances into the black bean enzymolysis liquid, uniformly mixing, and then carrying out homogenization, concentration and sterilization treatment to obtain the black bean concentrated solution.
Further, the production and processing method of the black bean concentrated solution also comprises the following steps:
s700, carrying out sterile filling on the sterilized black bean concentrated solution.
Preferably, the step of S100 washing and drying the black beans and then grinding the black beans into black bean powder comprises the following steps:
s101, cleaning black beans by adopting pure water at the temperature of 30-40 ℃;
s102, drying the cleaned black beans at the temperature of 110-120 ℃;
s103, grinding the dried black beans to obtain the black bean powder.
Preferably, the step of adding water to the S200 black bean powder, uniformly mixing and then carrying out enzymolysis comprises the following steps:
s201, uniformly mixing the black bean powder and water in a mass ratio of 1: 5-1: 9, preferably 1:6, wherein the pure water is deoxidized water;
s202, heating a mixture of the black bean powder and water to 50-55 ℃, and adding enzyme for enzymolysis; preferably, the temperature of the enzymatic hydrolysis is 50 ℃.
Preferably, nitrogen is filled into the enzymolysis tank for protection in the enzymolysis process.
Preferably, the parameters of enzyme deactivation in S300 are: keeping the temperature at 90-95 ℃ for 10-20 minutes.
Preferably, in S400, the bean dregs are extracted by ethanol extraction.
More preferably, the nitrogen shield is kept in an oxygen-free state during leaching to protect the effective substances in the okara from oxidation as much as possible.
Preferably, in the ethanol extraction process, the mass ratio of the ethanol to the bean dregs is 20:1-10:1, and the temperature is 80-90 ℃.
Preferably, the step of filtering the leachate and removing the extractant at S500 comprises:
s501, roughly filtering the leaching liquor;
s502, fine filtering the rough-filtered extracting solution;
s503, removing the extractant to obtain the isoflavone substance.
More preferably, the precision of the rough filtration and the precision of the fine filtration are respectively 80 meshes and 200 meshes.
Preferably, the removal of the extractant in S503 is achieved by distillation under reduced pressure.
Preferably, the homogenization in S600 is two-stage homogenization, and the pressure of the homogenization is: the first stage is 200-250bar, and the second stage is 40-50 bar.
Preferably, the concentration in S600 is concentration by reduced pressure distillation to a solid content of 45-65%.
Preferably, the sterilization in S600 is high-temperature sterilization, the temperature is 125-140 ℃, and the time is 4-90 seconds.
The second aspect of the invention also provides the black bean concentrated solution produced by the production and processing method.
The third aspect of the invention provides a method for producing and processing a solid black bean product, which comprises the following steps: removing water from the black bean concentrated solution to obtain a relatively portable solid black bean product.
Preferably, the moisture removal scheme can be implemented by a freeze-drying process.
The fourth aspect of the invention provides a solid black bean product produced by the production processing method of the third aspect.
Drawings
FIG. 1 is a schematic view of the production process of a black bean concentrate according to a preferred embodiment of the present invention.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
As shown in FIG. 1, the present invention provides a preferred embodiment of preparing black bean concentrate, which comprises the following steps:
1. cleaning: cleaning the black beans by using pure water;
2. drying: drying the cleaned black beans;
3. grinding: grinding the dried black beans to obtain black bean powder;
4. adding water: adding water into semen Sojae Atricolor powder, and mixing;
5. enzymolysis: heating the mixture of bean flour and water to 50 ℃, and adding enzyme for enzymolysis;
6. enzyme deactivation: inactivating enzyme of the mixture of the bean flour and water after enzymolysis;
7. separation: separating the soybean powder and water after enzyme deactivation to obtain black soybean enzymatic hydrolysate and soybean residue;
8. and (3) isoflavone extraction: carrying out isoflavone extraction on the bean dregs to obtain an isoflavone-containing substance leaching liquor;
9. filtering: coarsely filtering the mixed liquid containing the bean dregs after leaching;
10. and (2) filtering: fine filtering the extracted and coarsely filtered extracting solution;
11. removing an extracting agent: removing the extractant to obtain isoflavone material;
12. mixing: adding isoflavone into the black bean enzymolysis solution and mixing uniformly;
13. homogenizing: homogenizing the mixed solution of the enzymolysis liquid of the black beans and the isoflavone substances;
14. concentration: concentrating the homogenized mixed solution to obtain black bean concentrated solution;
15. and (3) sterilization: sterilizing the black bean concentrated solution at high temperature to obtain sterile black bean concentrated solution;
16. and (3) sterile filling: and (4) carrying out aseptic filling on the sterilized black bean concentrated solution.
In the production and processing method of the black bean concentrated solution, in the cleaning process step, the temperature of pure water adopted by cleaning is as follows: the black beans are cleaned at 30-40 ℃ by removing impurities. After the black beans are cleaned, the black beans are dried. The purpose of reducing the water content in the black beans is achieved through drying. The drying temperature is relatively low and is 110-120 ℃, so that the grinding performance of the black beans is improved, and meanwhile, the active ingredients in the black beans can be prevented from being damaged by high-temperature baking. And (3) grinding the dried black beans to obtain powdery black bean powder. Mixing the black bean powder with pure water, wherein the ratio of the black bean powder to the water is 1: 5-1: 9. After the mixed liquid of the powdery black beans and the pure water is obtained, the temperature of the feed liquid is increased to 50-55 ℃, and then the compound enzyme preparation is added, so that the mixed liquid of the black beans and the pure water is hydrolyzed. After completion of the hydrolysis, the hydrolysis liquid is subjected to a centrifugal separation treatment. Respectively obtaining the black bean hydrolysis liquid and the bean dregs. Extracting bean dregs with ethanol to obtain isoflavone extract. And after extraction, respectively carrying out primary filtration and secondary filtration on the leaching liquor containing the bean dregs, obtaining the leaching liquor without the bean dregs after filtration, and obtaining isoflavone substances after the extractant is removed. Mixing the obtained isoflavone with the black bean hydrolysate, and homogenizing and concentrating.
Example 1
The embodiment provides a product rich in black bean nutrition and effective components, which is prepared by the following steps:
firstly, the black beans are cleaned by pure water with the temperature of 35 ℃ to obtain clean black beans.
Drying the cleaned black beans by adopting hot air at 110 ℃ to obtain the black beans with lower water content.
And (3) grinding the dried black beans to obtain powdery bean flour.
Putting the powdery black beans into a container, and adding deoxygenated pure water. The ratio of the powdery black beans to the deoxidized pure water is 1: 7.
Heating the mixture of the powdery black beans and the deoxidized pure water to 52 ℃, and adding an enzyme preparation for enzymolysis. The temperature and time of enzymolysis are as follows: and (3) introducing nitrogen into the enzymolysis tank for protection in the enzymolysis process at the temperature of 52 ℃/2 hours.
After enzymolysis, the feed liquid is heated from 52 ℃ to 95 ℃ and kept for 20 minutes for enzyme deactivation.
And after enzyme deactivation, carrying out solid-liquid separation on the mixed liquid of the powdery black beans and the deoxidized pure water to respectively obtain liquid enzymolysis liquid and solid bean dregs.
Extracting isoflavone from solid bean dregs, and filtering the extractive solution with 80-mesh and 200-mesh filters.
Then mixing the extracted isoflavone substance with the enzyme-inactivated enzymolysis liquid.
In order to further improve the content of effective substances in related products, a vacuum distillation concentration process is adopted to concentrate the mixed liquid of isoflavone substances and enzyme-inactivated enzymolysis liquid.
In order to improve the shelf life stability of related products, the concentrated solution is subjected to the following steps: one-stage homogenizing at 250bar and two-stage homogenizing at 50 bar.
In order to improve the storage performance of related products: the homogenized concentrated solution is subjected to the following steps: sterilizing at 130 deg.C for 15 s, and aseptic filling. Thereby obtaining a sterile black bean concentrated solution product.
Comparative example
This comparative example provides a control, the preparation of which was carried out according to the technical solution disclosed in chinese patent application No. 201610474075.2, wherein: soaking for 8-10h at 4-10 deg.C before high temperature extraction; decocting at 95-100 deg.C for 4-5 hr before extracting at 115-121 deg.C; and adding high-temperature amylase accounting for 0.2 percent of the weight of the black beans during the first enzymolysis for the first enzymolysis, wherein the enzymolysis temperature needs to be controlled at 90-95 ℃, and the time for the second enzymolysis extraction is as long as 6 hours.
The preparation process of the control sample is as follows:
firstly, cleaning beans with water, and then adding pure water according to the weight ratio of the beans to the water of 1: 8. Soaking bean in 4-10 deg.C water for 8-10 hr.
Soaking, heating the mixture of semen Sojae Atricolor and water, heating to 95-100 deg.C, and decocting for 4-5 hr.
Heating the materials to 115-121 deg.C under sealed condition, decocting at the temperature for 2-3 hr, and cooling to room temperature.
And (3) carrying out solid-liquid separation on the mixed material of the black beans and the pure water after the black beans are boiled and extracted at high temperature and cooled to respectively obtain a high-temperature extracting solution and the black beans extracted at high temperature.
Adding pure water 5 times of the weight of the black beans into the black beans obtained after the black beans are boiled and extracted at high temperature, stirring uniformly, and crushing by using a colloid mill.
Heating the above materials, controlling the temperature at 90-95 deg.C, adding high temperature amylase, and maintaining for 0.5 hr for the first enzymolysis extraction.
After the first enzymolysis extraction, the temperature of the materials is reduced and controlled between 50 ℃ and 55 ℃, and after the complex enzyme preparation is added, the materials are kept for 6 hours to 8 hours for the second enzymolysis.
After the enzymatic hydrolysis was complete, the temperature of the batch was raised to 95-100 ℃ and held for 15 minutes to inactivate the enzyme.
And (3) performing solid-liquid separation on the material subjected to enzymolysis extraction and enzyme deactivation to obtain an enzymolysis extracting solution.
Then mixing the enzymolysis extracting solution with the high-temperature extracting solution.
And concentrating the extracting solution by adopting a vacuum concentration process to obtain the natural black bean extract.
Sample detection data:
and (3) tasting results:
each item is 10 points of full score, if the score is high, the effect is good, and the overall evaluation is carried out on whether the product is liked or not. The results of the experiments are reported in table 1.
The taste results data of table 1 show:
the product of the embodiment of the invention has fine and smooth mouthfeel, no obvious difference in flavor and color compared with a control sample, and is superior to the control sample in nutrition and preference.
TABLE 1 tasting results
| Item | Example 1 | Control sample | Remarks for note |
| Fineness of fineness | 9 | 9 | / |
| Flavor (entrance) | 9 | 8 | / |
| Flavor (aftertaste) | 8 | 9 | / |
| Nutrition | 9 | 7 | / |
| Color and luster | 8 | 8 | / |
| Preference degree | 9 | 8 | / |
Product stability test experiment
The products of the examples and the control were used as test samples.
Standing and observing the mixture respectively at constant temperature of 20 ℃ and 37 ℃, and carrying out comparative investigation and analysis on the stability of the product through layering and precipitation of the product.
The examples and the control were aseptically filled in 100mL cuvettes and stored by standing.
The thickness of the upper supernatant and the lower precipitate layer of the sample was measured during storage with a vernier caliper with an accuracy of 0.1mm, respectively.
The results of the experiments are shown in tables 2 and 3.
The data from the stability experiments in the table show that:
the tissue state of the products of examples and controls was normal after storage for six months at 20 ℃ and 37 ℃ at rest.
Only after being placed at 20 ℃ for four months and at 37 ℃ for three months, a small amount of floating and precipitation phenomena can occur.
Moreover, the floating and precipitation amount of the related products of the invention is less than that of the control sample. Therefore, it is superior to the control in stability.
TABLE 2 results at Normal temperature of 20-22 deg.C/180 days
TABLE 3 accelerated incubation results for samples at 36-38 deg.C/180 days
Example 2
The embodiment provides a product rich in black bean nutrition and effective components, which is prepared by the following steps: firstly, the black beans are cleaned by pure water with the temperature of 30 ℃ to obtain clean black beans.
Drying the cleaned black beans by adopting hot air at 115 ℃ to obtain the black beans with lower water content.
And (3) grinding the dried black beans to obtain powdery bean flour.
Putting the powdery black beans into a container, and adding deoxygenated pure water. The ratio of the powdery black beans to the deoxidized pure water is 1: 6.
Heating the mixture of the powdery black beans and the deoxidized pure water to 50 ℃, and adding an enzyme preparation for enzymolysis. The temperature and time of enzymolysis are as follows: and (3) introducing nitrogen into the enzymolysis tank for protection in the enzymolysis process at the temperature of 50 ℃ for 2 hours.
After enzymolysis, the feed liquid is heated from 50 ℃ to 90 ℃ and kept for 20 minutes for enzyme deactivation.
And after enzyme deactivation, carrying out solid-liquid separation on the mixed liquid of the powdery black beans and the deoxidized pure water to respectively obtain liquid enzymolysis liquid and solid bean dregs.
Extracting isoflavone from solid bean dregs, and filtering the extractive solution with 80-mesh and 200-mesh filters.
Then mixing the extracted isoflavone substance with the enzyme-inactivated enzymolysis liquid.
In order to further improve the content of effective substances in related products, a vacuum distillation concentration process is adopted to concentrate the mixed liquid of isoflavone substances and enzyme-inactivated enzymolysis liquid.
In order to improve the shelf life stability of related products, the concentrated solution is subjected to the following steps: one-stage homogenizing at 200bar and two-stage homogenizing at 40 bar.
In order to improve the storage performance of related products: the homogenized concentrated solution is subjected to the following steps: sterilizing at 140 deg.C for 4 s, and aseptic filling. Thereby obtaining a sterile black bean concentrated solution product.
Example 3
The embodiment provides a product rich in black bean nutrition and effective components, which is prepared by the following steps:
firstly, the black beans are cleaned by pure water with the temperature of 40 ℃ to obtain clean black beans.
Drying the cleaned black beans by adopting hot air of 120 ℃ to obtain the black beans with lower water content.
And (3) grinding the dried black beans to obtain powdery bean flour.
Putting the powdery black beans into a container, and adding deoxygenated pure water. The ratio of the powdery black beans to the deoxidized pure water is 1: 9.
Heating the mixture of the powdery black beans and the deoxidized pure water to 55 ℃, and adding an enzyme preparation for enzymolysis. The temperature and time of enzymolysis are as follows: and (3) introducing nitrogen into the enzymolysis tank for protection in the enzymolysis process at the temperature of 55 ℃/2 hours.
After enzymolysis, the feed liquid is heated from 55 ℃ to 95 ℃ and kept for 10 minutes for enzyme deactivation.
And after enzyme deactivation, carrying out solid-liquid separation on the mixed liquid of the powdery black beans and the deoxidized pure water to respectively obtain liquid enzymolysis liquid and solid bean dregs.
Extracting isoflavone from solid bean dregs, and filtering the extractive solution with 80-mesh and 200-mesh filters.
Then mixing the extracted isoflavone substance with the enzyme-inactivated enzymolysis liquid.
In order to further improve the content of effective substances in related products, a vacuum concentration process is adopted to concentrate the mixed liquid of isoflavone substances and enzyme-inactivated enzymolysis liquid.
In order to improve the shelf life stability of related products, the concentrated solution is subjected to the following steps: one-stage homogenizing at 220bar and two-stage homogenizing at 45 bar.
In order to improve the storage performance of related products: the homogenized concentrated solution is subjected to the following steps: sterilizing at 125 deg.C for 90 s, and aseptic packaging. Thereby obtaining a sterile black bean concentrated solution product.
Example 4
This example provides a solid black soybean product prepared by the following steps:
firstly, the black beans are cleaned by pure water with the temperature of 35 ℃ to obtain clean black beans.
Drying the cleaned black beans by adopting hot air at 110 ℃ to obtain the black beans with lower water content.
And (3) grinding the dried black beans to obtain powdery bean flour.
Putting the powdery black beans into a container, and adding deoxygenated pure water. The ratio of the powdery black beans to the deoxidized pure water is 1: 7.
Heating the mixture of the powdery black beans and the deoxidized pure water to 52 ℃, and adding an enzyme preparation for enzymolysis. The temperature and time of enzymolysis are as follows: and (3) introducing nitrogen into the enzymolysis tank for protection in the enzymolysis process at the temperature of 52 ℃/2 hours.
After enzymolysis, the feed liquid is heated from 52 ℃ to 95 ℃ and kept for 20 minutes for enzyme deactivation.
And after enzyme deactivation, carrying out solid-liquid separation on the mixed liquid of the powdery black beans and the deoxidized pure water to respectively obtain liquid enzymolysis liquid and solid bean dregs.
Extracting isoflavone from solid bean dregs, and filtering the extractive solution with 80-mesh and 200-mesh filters.
Then mixing the extracted isoflavone substance with the enzyme-inactivated enzymolysis liquid.
In order to further improve the content of effective substances in related products, a vacuum distillation concentration process is adopted to concentrate the mixed liquid of isoflavone substances and enzyme-inactivated enzymolysis liquid.
In order to improve the shelf life stability of related products, the concentrated solution is subjected to the following steps: one-stage homogenizing at 200bar and two-stage homogenizing at 40 bar.
In order to improve the storage performance of related products: the homogenized concentrated solution is subjected to the following steps: sterilizing at 125 deg.C for 10 s.
The sterilized concentrate was then pre-frozen at-38 ℃ and held at this temperature for 1 hour. And removing water by adopting a freeze drying process to obtain a solid black bean product.
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.
Claims (10)
1. A production processing method of black bean concentrated solution is characterized by comprising the following steps:
s100, cleaning and drying the black beans, and grinding the black beans into black bean powder;
s200, adding water into the black bean powder, uniformly mixing, and performing enzymolysis;
s300, inactivating enzymes of the mixture after enzymolysis, and then separating pulp and residues to obtain black bean enzymolysis liquid and bean dregs;
s400, extracting isoflavone from the bean dregs to obtain a leaching liquor containing isoflavone substances;
s500, filtering the leaching liquor and removing an extracting agent to obtain an isoflavone substance;
s600, adding isoflavone substances into the black bean enzymolysis liquid, uniformly mixing, and then carrying out homogenization, concentration and sterilization treatment to obtain the black bean concentrated solution.
2. The production process of claim 1, further comprising:
s700, carrying out sterile filling on the sterilized black bean concentrated solution.
3. The production and processing method as claimed in claim 1, wherein the step of S100 washing and drying the black beans and grinding the dried black beans into black bean powder comprises the steps of:
s101, cleaning black beans by adopting pure water at the temperature of 30-40 ℃;
s102, drying the cleaned black beans at the temperature of 110-120 ℃;
s103, grinding the dried black beans to obtain the black bean powder.
4. The production and processing method of claim 1, wherein the step of adding water to the S200 black bean powder, mixing uniformly, and performing enzymolysis comprises:
s201, uniformly mixing the black bean powder and water in a mass ratio of 1: 5-1: 9;
s202, heating a mixture of the black bean powder and water to 50-55 ℃, and adding enzyme for enzymolysis; preferably, the temperature of enzymolysis is 50 ℃;
preferably, the parameters of enzyme deactivation in S300 are: keeping the temperature at 90-95 ℃ for 10-20 minutes.
5. The production and processing method according to claim 1, wherein in S400, the bean dregs are extracted by ethanol extraction;
preferably, in the ethanol extraction process, the mass ratio of the ethanol to the bean dregs is 20:1-10:1, and the temperature is 80-90 ℃.
6. The production and processing method according to claim 1, wherein the step of filtering the leachate and removing the extractant at S500 comprises:
s501, roughly filtering the leaching liquor;
s502, fine filtering the rough-filtered extracting solution;
s503, removing the extractant to obtain an isoflavone substance;
preferably, the precision of the rough filtration and the precision of the fine filtration are respectively 80 meshes and 200 meshes;
preferably, the removal of the extractant in S503 is achieved by distillation under reduced pressure.
7. The production and processing method according to claim 1, wherein the homogenization in S600 is a two-stage homogenization, and the pressure for homogenization is: the first stage is 200-250bar, and the second stage is 40-50 bar;
preferably, the concentration in S600 is reduced pressure distillation concentration until the solid content is 45-65%;
preferably, the sterilization in S600 is high-temperature sterilization, the temperature is 125-140 ℃, and the time is 4-90 seconds.
8. A black soybean concentrate produced by the production process according to any one of claims 1 to 7.
9. A production and processing method of a solid black bean product is characterized by comprising the following steps: removing water from the black bean concentrated solution to obtain a solid black bean product;
preferably, the removal of water is performed using a freeze-drying process.
10. The solid black soybean product produced by the method of claim 9.
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