Preparation of black soybean protein jelly
Black soybean, which contains high protein and low fat, is a kind of potential plant protein resource. In this research, the 2709 proteinase was used for black soybean protein hydrolysis to produce black soybean polypeptide liquid, which had good acid-solubility and was easy to be digested and absorbed. Crystal jelly powder, black soybean polypeptide liquid, clear apple juice and water were mixed according to the proportion of 1∶8∶1∶2(m/v/v/v) to do black soybean protein jelly. The product has clear appearance, full shape, refreshing taste and nicer sense and edible quality. The content of protein is above 3.5%.