100% Pure Black Bean Powder - Natural Superfood from China Suppliers and Factory for Healthy Recipes
📋 Product Specification
| Product Name | Black Bean Powder, Black Soybean Powder |
| Raw Material | Glycine max (L.) Merr. |
| Appearance | Fine, Purple-red or Brownish Powder |
| Odor | Characteristic Black Bean Odor |
| Mesh | 80–200 mesh |
| Moisture | Not more than 5.0% |
| Ash | Not more than 5.0% |
| Total Plate Count | 1,000 cfu/g |
| Yeast & Mold | 100 cfu/g |
| E. Coli | Negative |
| Salmonella spp. | Negative |
| Shelf Life | 24 Months |
| Packaging | 1kg / 5kg / 25kg, Sealed Bag or Paper Drum |
❓ Frequently Asked Questions
🔹 What is Black Bean Powder made from?
Black Bean Powder is made from Glycine max (L.) Merr., commonly known as black soybean. The beans are carefully processed and ground into a fine powder, resulting in a purple-red or brownish appearance with a characteristic black bean odor.
🔹 What mesh size is available for Black Bean Powder?
The product is available in mesh sizes ranging from 80 to 200 mesh, ensuring a fine and consistent powder suitable for various food, beverage, and nutraceutical applications.
🔹 How is Black Bean Powder packaged?
It is available in 1kg, 5kg, and 25kg packaging options, using sealed bags or paper drums to maintain freshness and prevent contamination during storage and transportation.
🔹 What is the shelf life of Black Bean Powder?
The shelf life of Black Bean Powder is 24 months from the date of manufacture, provided it is stored properly in a cool, dry place away from direct sunlight and moisture.
🔹 Is Black Bean Powder safe from microbial contamination?
Yes. The product meets strict microbiological standards: Total Plate Count is controlled at 1,000 cfu/g, Yeast & Mold at 100 cfu/g, and both E. Coli and Salmonella spp. test results are Negative, ensuring product safety.
🔹 What are the moisture and ash content limits?
Both moisture and ash content are controlled to not exceed 5.0%, ensuring the powder maintains its quality, stability, and a longer shelf life under recommended storage conditions.
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Production Process
01
Raw Material Selection & Cleaning
High-quality apples are strictly selected and thoroughly cleaned to ensure raw material safety.
02
Crushing & Pressing in Anaerobic Environment
Apples are crushed and pressed under oxygen-limited conditions to minimize oxidative browning and preserve natural color and flavor.
03
Enzymatic Hydrolysis & Ultrafiltration
The juice undergoes enzymatic treatment and ultrafiltration to completely remove pectin, starch, and unstable proteins, resulting in clear and highly stable juice.
04
Low-Temperature Concentration
Using low-temperature vacuum evaporation or advanced membrane concentration (e.g., nanofiltration), water is removed efficiently at much lower temperatures than traditional boiling. This preserves thermosensitive nutrients (e.g., vitamin C) and volatile flavor compounds.
05
Sterilization & Aseptic Packaging
The concentrate is instant-sterilized and aseptically filled into large sterile bags or drums, ensuring extended shelf life and ease of storage and transportation.
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