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Black garlic vinegar and preparation method thereof

A technology of black garlic vinegar and black garlic is applied in the field of food processing to achieve the effects of suitable sweetness, pure and soft sourness, and improving blood circulation

Inactive Publication Date: 2011-10-26
SHANDONG JUYE CHENNONG YONGXING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

That said, the theory that garlic has no effect without its pungent taste is false

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: produce garlic vinegar

[0018] 1. Peel the garlic cloves and rinse them with running water;

[0019] 2. Take 1000kg of washed garlic cloves, float in warm water at 60°C~70°C for 20~30 minutes, remove and cool to room temperature quickly;

[0020] 3. Use a crusher to crush the washed garlic cloves into small pieces of about 1.5cm, add 500kg of water, and squeeze the juice with a juicer to obtain 1100kg of garlic juice;

[0021] 4. Heat the garlic juice to about 70 degrees, keep it warm for 25 minutes to sterilize, and wait for the garlic juice to cool to room temperature;

[0022] 5. Add 3 kg of glucoamylase, stir well, and carry out saccharification and fermentation at 25°C~30°C for 5~8 hours;

[0023] 6. Add 0.5kg of Saccharomyces cerevisiae, and carry out alcoholic fermentation at about 30 degrees for 5-7 days;

[0024] 7. Adjust the alcohol content of the fermented liquid to 7-8 degrees, transfer it to a fermenter, connect with 5% acetic acid bacter...

Embodiment 2

[0025] Embodiment 2: produce concentrated juice of black garlic

[0026] Garlic rice 500kg, cut into 3mm slices, put in a reaction kettle, add 1000kg of water, heat to 80°C, and keep warm for 48 hours. The temperature was lowered to 70°C and kept for 96 hours. Release the material, extract the juice through a plate and frame filter press to obtain 1320 kg of black garlic juice, add 13 kg of 1% chitosan acetic acid solution, stir and clarify, and filter through a plate and frame filter to obtain 1300 kg of clarified black garlic juice, after ultrafiltration Obtain 1400kg of black garlic juice, and the garlic juice is first concentrated to 600kg with a nanofiltration membrane. Then concentrated by evaporation under reduced pressure, controlled temperature 55°C~60°C, pressure -0.5MPa~-0.8Mpa, obtained 250kg black garlic concentrated juice.

Embodiment 3

[0027] Embodiment 3: prepare black garlic vinegar

[0028] Take 750kg of garlic vinegar, add 250k black garlic concentrated juice, stir evenly, age for 30 days to make the vinegar body harmonious, clarify and filter to get black garlic vinegar, the concentration of acetic acid is 4.1%.

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly discloses black garlic vinegar and a preparation method thereof. The black garlic vinegar is characterized by being prepared by mixing and blending garlic vinegar and black garlic condensed juice, wherein the volume percent of the garlic vinegar is 65-95%, and the volume percent of the black garlic condensed juice is 15-35%. The black garlic vinegar product retains the flavor of table vinegar, has pure and soft sourness and appropriate sweetness, is rich in nutrients, and can be directly used for drinking after being diluted or used as a food seasoning for vegetables, chicken, fish and other foods. Besides, the black garlic vinegar can improve the blood circulation of a human body, and improve and regulate the bowel function, thereby achieving the effect of health care.

Description

(1) Technical field [0001] The invention belongs to the field of food processing, in particular to black garlic vinegar and a preparation method thereof. (2) Background technology [0002] Edible vinegar made by traditional brewing technology has a long history in my country as a condiment. Edible vinegar mainly contains acetic acid, and as a condiment, edible vinegar is very popular among consumers. But edible vinegar nutrient composition is single, very limited to the health-care effect of human body. [0003] Garlic itself is a kind of food with both medicine and food, and was selected as "the best plant medicine". The 1990 research results of the National Cancer Research Center of the United States showed that among the 48 common anti-cancer foods, the anti-cancer ability of garlic ranked first. However, the direct consumption of common garlic, no matter it is eaten raw or cooked, cannot fully exert the excellent effect of garlic. Moreover, excessive consumption of r...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/08C12R1/865C12R1/02
Inventor 刘福锦薛乃峰何军
Owner SHANDONG JUYE CHENNONG YONGXING FOOD
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