Study On The Development Of Black Bean Tempe And Physiological Active Substance

Black bean is abundant in China and is rich in nutrients and bioactive substances. This experiment made black bean into black bean Tempe by using Rhizopus oligosporus as fermentation and fermenting within certain conditions. By testing some physiological active substances, it was found that Tempe is a kind of nutritious food. Then, the sliced Tempe was fired and made into snack food and finally the food was passed microbial check and the shelf-life was determined.1In the initial stage, the experiment tested some physical and chemical index and physiological active material, and then compared with yellow bean. The results were as follows:black bean in protein, Ca, Fe, flavonoids and anthocyanins content were more than yellow bean respectively as14.21%,30.93%,224%,26.24%and44.92%. In addition, black bean has quite similarity in amino acid pattern with human body. Based on the illustration above, the writer chose the black bean as raw material.2Fermented black bean Tempe was made through response surface method. After tests, the optimal parameters were below:fermentation temperature43.6℃, fermentation time38h, soaking24h, steaming and boiling30min, white vinegar12%, and inoculation amount1%.3The results of testing some physical and chemical indicators and physiological active material in black bean Tempe were as follows:(1) The total flavonoids content increased a little in black bean Tempe which after fermended, and the content of daidzein increased greatly, up to209.85%; black substance content increased by661.54%; small molecular peptide of the polypeptide was mostly located in25KDa.(2) By determining16amino acids in black bean Tempe, it was found that Thr was up by1.163%, Vil was increased by11.83%, Iso by11.43%, Met by66.67%. Total amino acid content was21.56%among which the content of essential amino acids was7.35%, and essential amino acids accounted for34.09%in total amount of amino acids. Compared with the human protein amino acid pattern, the ratio of essential amino acids is very similar to the black Tempe.4The results of fried sliced black bean Tempe and shelf-life determination were as follows:(1) The best fried black Tempe process parameters were:the frying time2min, temperature180℃, thickness2mm. And every factor had different effects on the index as:the frying time> temperature> fried slice thickness.(2) Fried black beans Tempe shell was packaged through vacuum, with25℃preservation, the80days acid value and peroxide value were2.825and0.2189respectively, which was in line with National standard. After90days, the total amount of bacterial colony was7.2×102CFU/g colony and no acidgas phenomenon in coliform detection. The coliform count (MPN/100g) was≤30, which was complied with the National standard. So the Fried black beans Tempe was a qualified product.