The Research On Functional Composition And Application Of Fermented Black Soybean

Black soybeans which are unique system in soybean are rich in resources and are growing throughout the country. Black soybeans contain abundant nutritional ingredients , opulent protein , fats and eight essential amino acids. In addition, black soybeans, including unsaturated fatty acid, dietary fiber, vitamins and trace elements, contain unique biological reactive substances, and its products have health functions , processed to remove free radicle, slow aging, improve nutritional anemia, enhance immunity, improve sleep, repression and so on..The products of fermented black bean promote appetite , resistance to bacterial and oxidation.The kind of product are superior to other soybeans in today's world of popular black food situation.Natto is a kind of traditional soybean fermented food in japan.The nutrition value and health maintenance of black soybeans which inoculate inoculating Bacillus Natto under definite temperature and humidity were multiplied. Natto contained protein ,fat, soybean isoflavone, many kinds of enzyme and Vit B especially Vit B₁₂, so eating Natto usually could antioxygen, anti-aging, dissolve thrombustic, antitumour, depress blood pressure, antisepticise etc.This paper uses advanced biotechnology techniques (fermentation engineering, enzyme engineering) modern biochemical technology, food and fermentation engineering principles and technology to study production processes of black soybeans nutritional ingredient, function composition, and eventually received the following results :A high NK activity strain named NS-4 was culled from nine strains preserved in laboratory to targete NK activity. Using NS-4 ,the solid fermentation was optimized, and the effect of moisture content, fermentation time, metal ion, carbon source and additives were studied. The optimal condition: culture temperature, 37℃.Relative humidity, 50%-60%.Cooking time, 45min. Inoculation quantity, 4%. Culture time, 22h. The compounding of fermentation medium: 50g soak black soybean, 0.1% galactose, 3% glycerine, 50% moisture content, 250ml triangular flask. Repeating the three tests which combined using optimal compounding and culture condition, and the average value will reached 209IIU/gExtracting soybean isoflavone with sonic oscillation, determining contents of soybean isoflavone with HPLC finally, the extraction conditions of soybean isoflavone were determined with orthogonal experiments: Alcohol concentration of raw small black bean is 60%; dosage liquor rates is 1:18;...