The Development Of The Black Soy Milk Which Is Full Of Polypeptide

Black soybean meal is the result of oiled black beans. Its protein content is rich and its nutritional value is high. In this paper, the author has searched the processing of black soybean meal. Through single factor and orthogonal test, determine the optimal soaking technology of black soybean meal, the best pulping process and get black bean soy milk which full of protein. On the basis of black soy milk, use different hydrolysis enzyme to make protein which is contained in black soya milk to hydrolysis peptide. Compare the disparate effects of different hydrolysis enzyme. Later, selecting the best two enzyme hydrolysis to do the double enzyme hydrolysis confirming the best production process, which can make the black soy milk having higher utritive value and physiological activity.The preparation of black soy milk, mainly concludes two part, the soaking and pulping process of black soybean suggests that when the rate of material liquid is lower and the soaking time is longer, the content of protein is much higher. When the solution pH=8.0, the effect of extraction of protein is the best. The PH is too higher or too lower are both detrimental to the dissolution of protein. Through the orthogonal experiment, under the condition of the ratio of black soybean meal is1:8, pH=8and the soaking time is12h, the extraction of protein is the best effect. The key of pulping process is temperature. Through the experiment, the pulping temperature is proportional to the final result and100℃is the best pulping temperature. When the temperature is below80℃, the content of protein is not enough. Through the orthogonal experiment, the optimum process for pulping is that the temperature is100℃, the pulping time is5min and pulping speed is18000r/min. Under the condition of the above process, the content of protein of black soy milk is up to4.72g/100ml.To further increase the nutritional value of black soy milk, the author adds neutral protease, protease, papain, bromelain enzymes in the black soymilk in order to hydrolysis the proteins to produce peptide, and enhance the functional characteristics of black soy milk. Conducting the orthogonal test of the best of the above four kinds of enzyme hydrolysis respectively, which can determine and compare the effect of hydrolysis. The results show that after hydrolysis the black soy milk by neutral protease, the rate of peptides was71.68%. Choosing neutral protease and compound flavor protease to hydrolysis and through the single factor experiment and orthogonal experiment, determine the best technology of double enzyme hydrolysis which were enzymatic total10000u/g protein, protease and neutral protease complex ratio was2:1, the time of double enzyme hydrolysis was4h. Under the above process, the yield of black soy peptide can reach92.15%.By searching the optimum technology of soaking, pulping and double enzyme hydrolysis, the author finally developed a kind of black soy milk which is full of polypeptide.