CN111772108A - Natural black bean extract and preparation method thereof - Google Patents

Natural black bean extract and preparation method thereof Download PDF

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Publication number
CN111772108A
CN111772108A CN201910266064.9A CN201910266064A CN111772108A CN 111772108 A CN111772108 A CN 111772108A CN 201910266064 A CN201910266064 A CN 201910266064A CN 111772108 A CN111772108 A CN 111772108A
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parts
bean extract
preparation
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black bean
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江国山
刘华
巴根纳
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Inner Mongolia Yili Industrial Group Co Ltd
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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
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a natural black bean extract and a preparation method thereof. Based on 100 parts by weight of raw materials, the natural black bean extract comprises the following raw materials: 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.

Description

Natural black bean extract and preparation method thereof
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.
Example 1
The embodiment provides a natural black bean extract, which comprises the following raw materials:
Figure BDA0002016874750000031
the preparation method of the black bean extract comprises the following steps:
1): weighing black beans with impurities such as damage, mildew and the like, and cleaning the black beans with tap water; soaking semen Sojae Atricolor in purified water at a weight ratio of 1:5, heating to 100 deg.C, decocting for 1h, crushing with 200 mesh colloid mill, and homogenizing with homogenizer (350bar pressure) to obtain feed liquid for use.
2): cooling the feed liquid to 50 ℃, adding amylase and Transglutaminase (TG) according to the formula amount, performing enzymolysis for 1h, finally heating to 100 ℃, and inactivating the enzyme for later use under the condition of heat preservation for 15 min.
3): performing thermal reaction on the feed liquid at 121 ℃ for 1.5h, and performing vacuum concentration to reduce weight by 45% to obtain natural black bean extract.
Indexes of the black bean extract finished product prepared in the embodiment are as follows: protein content: 4.0% -4.5%; the total solid content is more than or equal to 70 percent. The product has refreshing and smooth taste and low beany flavor.
Example 2
The embodiment provides a natural black bean extract, which comprises the following raw materials:
Figure BDA0002016874750000041
the preparation method of the black bean extract comprises the following steps:
1): weighing black beans with impurities such as damage, mildew and the like, and cleaning the black beans with tap water; soaking semen Sojae Atricolor in purified water at a weight ratio of 1:5, heating to 100 deg.C, decocting for 1h, crushing with 200 mesh colloid mill, and homogenizing with homogenizer (350bar pressure) to obtain feed liquid for use.
2): cooling the feed liquid to 50 ℃, adding amylase and Transglutaminase (TG) according to the formula amount, performing enzymolysis for 1h, finally heating to 100 ℃, and inactivating the enzyme for later use under the condition of heat preservation for 15 min.
3): taking 10 parts of water, heating to 75 ℃, adding carrageenan, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects to enable the material liquid to be a uniform and dispersed mixture, melting the material for 25min, and uniformly mixing the carrageenan liquid and the material liquid for later use.
4): performing thermal reaction on the feed liquid at 121 ℃ for 1.5h, and performing vacuum concentration to reduce weight by 45% to obtain natural black bean extract.
Indexes of the black bean extract finished product prepared in the embodiment are as follows: protein content: 4.0% -4.5%; the total solid content is more than or equal to 70 percent. The product tastes smooth and has low beany flavor, and the product has a certain Q elasticity effect due to the addition of the carrageenan, so that different tastes are provided for people compared with the product in example 1.
Comparative example 1
The comparative example provides a natural black bean extract, which comprises the following raw materials:
100 parts of black beans;
2 parts of reducing sugar;
300 parts of purified water;
the reducing sugar is prepared from D-glucose and D-xylose according to the weight ratio of 2: 1 weight ratio.
The preparation method of the black bean extract comprises the following steps:
1): weighing black beans with impurities such as damage, mildew and the like, and cleaning the black beans with tap water; soaking black beans in purified water according to the weight ratio of 1:8, heating to 95-100 ℃, cooking for 4-5h, and then heating under a sealed condition to continue cooking; cooling to normal temperature, centrifuging at 5000-8000 rpm for 10-15min, and collecting supernatant and precipitate respectively.
2): adding purified water with the weight 5 times that of the black beans into the extracted precipitate, uniformly stirring, crushing by using a 200-mesh colloid mill, and then adding high-temperature amylase accounting for 0.2% of the weight of the black beans for carrying out first enzymolysis; cooling to 50 deg.C, adding 0.5% compound protease of semen Sojae Atricolor, performing second enzymolysis, heating to 95-100 deg.C, inactivating enzyme under heat preservation for 15min, centrifuging at 5000-8000 rpm for 10-15min, separating, removing residue, and collecting supernatant.
3): mixing the supernatant obtained in the step 1) and the supernatant obtained in the step 2), adding reducing sugar in proportion, carrying out thermal reaction for 1.5-2h at the temperature of 121 ℃ and the pH of 6, and carrying out vacuum concentration to reduce the weight by 30-40% to obtain the natural black bean extract.
Indexes of the black bean extract finished product prepared in the comparative example are as follows: protein content: 4.0% -4.5%; the total solid content is more than or equal to 70 percent. The product has astringent taste, smooth feeling, and low beany flavor.
Comparative example 2
The comparative example provides a natural black bean extract, which comprises the following raw materials:
Figure BDA0002016874750000051
the preparation method of the black bean extract comprises the following steps:
1): weighing black beans with impurities such as damage, mildew and the like, and cleaning the black beans with tap water; soaking semen Sojae Atricolor in purified water at a weight ratio of 1:5, heating to 100 deg.C, decocting for 1h, crushing with 200 mesh colloid mill, and homogenizing with homogenizer (pressure 200bar) to obtain feed liquid for use.
2): cooling the feed liquid to 50 ℃, adding amylase and Transglutaminase (TG) according to the formula amount, performing enzymolysis for 1h, finally heating to 100 ℃, and inactivating the enzyme for later use under the condition of heat preservation for 15 min.
3): performing thermal reaction on the feed liquid at 121 ℃ for 1.5h, and performing vacuum concentration to reduce weight by 45% to obtain natural black bean extract.
Indexes of the black bean extract finished product prepared in the comparative example are as follows: protein content: 4.0% -4.5%; the total solid content is more than or equal to 70 percent. The product has poor smoothness in taste, and has poor sample stability due to chromatography water after being placed for 3 months at normal temperature.
Taste and flavor test of the product
Samples of the products of the examples (GT enzyme-added samples) and comparative examples (GT enzyme-not-added samples) were taken and subjected to mouth feel and flavor taste tests. The tasting population is 200 persons (100 persons for 18-28 years old men and women), the samples of the examples and the comparative products are tasted respectively (the tasting samples are all fresh samples produced within one week), the anonymous scoring system is adopted, each item is 20 points at full score, the score is high, the effect is good, and the overall evaluation is carried out on the product liking degree. The results of the experiments are reported in table 1 below:
table 1 statistics of taste, flavor and taste results of black bean extracts in examples and comparative examples
Figure BDA0002016874750000061
Product stability test experiment
The test samples of examples 1-2 and comparative examples 1-2 were left to stand at normal temperature (about 18-25 ℃) and observed in an oven at 37 ℃ and the stability of the product was analyzed by observing the distribution and the amount of precipitation.
(1) The visual observation method comprises the following steps: the product was aseptically filled into 250mL German SCHOTT DURAN glass test bottles and left to stand. The whole and local states in the product are observed visually through a glass bottle in a standing state, and the following aspects of the product are mainly focused: whether the organization state is layered or not; whether the liquid level has a water precipitation phenomenon or not; whether the product has caking phenomenon.
(2) The detection method of the milk protein precipitation comprises the following steps: the product is aseptically filled in a colorimetric tube of 100mL and is placed in a standing way. The thickness of the dark-colored sediment layer at the bottom of the product is measured with a ruler with the precision of 0.5mm in the standing state through the wall of the glass bottle, and the vision is looked at when the reading is carried out.
The results of the specific experiments are shown in tables 2 and 3 below.
TABLE 2 observations at Normal temperature (18-25 deg.C, 180 days)
Figure BDA0002016874750000071
The results were observed at 337 deg.C (36-38 deg.C, 30 days)
Figure BDA0002016874750000072
The glutamine transaminase can improve the protein hydration capacity, solubility, water retention, viscosity, elasticity and other gelation characteristics, and can improve the viscosity and water retention of the product, and experiments show that: the TG enzyme has great promotion effect on the stability of the product, and the taste is more smooth by matching with the optimal homogenizing pressure. The formula of example 2 is added with carrageenan, so that the elasticity of the product is improved.
From the above stability experiment examination results, it can be seen that: the black bean extract (example 1-2) prepared by the invention has uniform tissue state after being stored at normal temperature for 6 months and placed at 37 ℃ for 1 month, has only a small amount of precipitation phenomenon, has obvious effect compared with comparative example 1 in stability, is slightly better than comparative example 2, and has better smooth mouthfeel. The black bean extract provided by the invention has the advantages of good stability, smooth taste, improved production efficiency and long shelf life.
The experimental result shows that the black bean extract is popular with most people in terms of smooth taste and flavor. The comparison between the embodiment and the comparative example shows that the black bean extract of the invention is greatly improved in mouthfeel smoothness, flavor and nutrition by adding GT enzyme in the product processing process, and is popular with consumers.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention.

Claims (11)

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.
CN201910266064.9A 2019-04-03 2019-04-03 Natural black bean extract and preparation method thereof Pending CN111772108A (en)

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