A kind of natural black soybean extract and preparation method thereof

Abstract

The invention discloses a natural black soybean extract and a preparation method thereof. The black soybean extract is extracted and prepared from the following raw material components and corresponding parts by weight: black soybean, 100 parts; reducing sugar, 2 parts; purified water , 1300 parts; the reducing sugar is made of D-glucose and D-xylose in a 2:1 weight ratio, which is successively extracted by stage heating, bioenzymatic extraction, and the preparation steps of the natural black soybean extract are produced in three steps. become. The natural black soybean extract provided by the invention has a natural mouthfeel and a pure aroma, and there is no sense of incongruity caused by the smell of chemical additives. It contains more beneficial substances and meets various needs of the human body. The effect is better than that of traditional chemically synthesized bean flavor additives, which increases the nutrition of food and is safe and has no side effects on the human body. It satisfies people's pursuit of pure natural food and is a pure natural substitute for the existing chemically synthesized bean flavor.

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

Images