Preliminary Research And Development Of Black Bean Sauce

Rencently, with the development of society and the economy, more and more people pay attention to food nutriton and health problems. Black bean is sought after by many people. However, valuable resources of black bean have not been large-scale development except a small amount of medicinal and edible utilization. In this work, black bean is used as materials to produce soy sauce by high-salt liquid fermentation.In the raw material selection stage, heilongjiang SuiHua green kernel black beans were selected by comparing with four major merchant varieties. The content of protein reached as high as 39.14%, which was highest in the four kinds of raw materials. At the same time, the content of starch was 32.51% and crude fat was lowest with abundant of unsaturated fatty acid. It was ideal raw materials to fermentation soy sauce. Compared with soybean, the black beans contained selenium element, and the content of anthocyanin was 1.94g/100g.By the method of response surface, the best steamed material process was determined:soaking for 5h, steaming temperature of 121℃, steaming 15min and the rate of digestion could reach 89.79%. Aspergillus oryzae (0.3%, w/w) was inoculated according to the comparison of the protease activity. Through the comprehensive comparison of protease and glucoamylase activitive, koji making time of 36h was determined.At the end of fermentation, concentration of amino nitrogen, total nitrogen and no-salt solids in the black bean sauce were 0.91g/100mL、1.50g/100mL、 15.45g/100mL which were higher than those in soybean sauce. At the same time, the amount of organic acids in black bean sauce was higher than that in soy sauce, especially lactic acid, acetic acid and tartaric acid. Although similar to the flavor of soy sauce, concentration of the ethyl acetate, ethyl oleate, lauric acid and ethyl ester in black soybean sauce were obviously higher than those in soy sauce. The concentration of anthocyanin in the black soybean sauce was 0.217g/100mL. In this process, retention rate of anthocyanins was about 60%.