Natural black bean extract and preparation method thereof

Abstract

The invention discloses a natural black bean extract and a preparation method thereof. The black bean extract is prepared from the following raw materials in parts by weight: black beans 100 parts, revertose 2 parts and purified water 1,300 parts, and the revertose is prepared from D-glucose and D-xylose according to the weight ratio of 2:1. The preparation method comprises staged heating extracting, biological enzymolysis extraction and preparation of the natural black bean extract. Food added with the natural black bean extract tastes natural and is pure in aroma, unmated feeling caused by smell of chemical additives does not exist, the natural black bean extract contains more beneficial substances and meets various demands of human bodies, the addition effect is higher than that of the traditional chemically synthesized beans essence additives, the nutrition of the food is improved, and the natural black bean extract is safe and does not have side effects to human bodies, meets demands of people to pure natural food, and is pure natural substitute goods of existing chemically synthesized beans essences.

Description

technical field [0001] The invention relates to the technical field of food processing and manufacturing, in particular to a pure natural black soybean extract with pure fragrance and a preparation method thereof. Background technique [0002] Black beans are rich in protein, fat, amino acids and other nutrients, and are rich in active substances such as isoflavones, polysaccharides, and pigments. Specific active substances are extracted from the black skin of black beans as functional additives. There are already products that use black beans to extract The technology to manufacture and replace traditional bean flavor additives (including soy milk flavor, bean flavor, soybean flavor, tempeh flavor, etc.) Not strong, people with a sensitive sense of taste can feel it in one bite, which seriously affects the appetite and purchase desire of customers; in addition, with the development of society, people pay more and more attention to the health of food, pure natural additives ...

AI Technical Summary

Problems solved by technology

[0002] Black beans are rich in protein, fat, amino acids and other nutrients, and are rich in active substances such as isoflavones, polysaccharides, and pigments. Specific active substances are extracted from the black skin of black beans as functional additives. There are already products that use black beans to extract The technology to manufacture and replace traditional bean flavor additives (including soy milk flavor, bean flavor, soybean flavor, tempeh flavor, etc.) Not strong, people with a sensitive sense of taste can feel it in one bite, which seriously affects the appetite and purchase desire of customers; in addition, with the development of society, people pay more and more attention to the health of food, pure natural additives instead of chemically synthesized additives and flavors, have become It has become a trend in the development of the food industry. Therefore, how to develop an active ingredient extracted from the skin and pulp of black soybeans to make it meet the requirements of food addition, with natural taste, pure aroma, more beneficial substances, and better additive effects than black soybeans. Traditional chemically synthesized bean flavor additives, pure natural black bean extracts or black bean extracts are the goals of technicians in the field of food manufacturing

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