Method for producing concentrated black garlic juice and application thereof

A technology of black garlic concentrated juice and production method, which is applied in the field of food processing, to achieve the effect of improving and regulating intestinal function and enriching nutrients

Active Publication Date: 2011-11-16
山东蒜元堂生物科技有限公司
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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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] 500kg garlic rice, cut into 3mm thin slices, put it in a fermentation tank, add 1000kg water, heat to 85°C, and keep it warm for 48 hours. Reduce the temperature to 70°C and keep it for 96 hours. Discharge the material and take the juice through a plate and frame filter press to obtain 1,320 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 1,300 kg of clarified black garlic juice.

Example Embodiment

[0019] Example 2

[0020] 500kg garlic rice, cut into 3mm thin slices, put in the reaction kettle, add 750kg water, heat to 80℃, keep for 60 hours. Reduce the temperature to 70°C and keep for 72 hours. Discharge the material and take the juice through a plate and frame filter press to obtain 1100kg of black garlic juice, add 13kg of 1% chitosan acetic acid solution, stir and clarify, and filter through a plate and frame filter to obtain 1100kg of clarified black garlic juice. Use reverse osmosis The membrane is concentrated to 500kg. Then it is concentrated by evaporation under reduced pressure, the temperature is controlled at 55~60℃, and the pressure is -0.5~-0.8Mpa to obtain 250kg black garlic concentrated juice.

Example Embodiment

[0021] Example 3: Production of black garlic powder

[0022] Take 50kg of black garlic concentrated juice in Example 2 and spray-dry it under conditions of 140°C in inlet and 80°C in outlet to obtain 29kg of black garlic powder.

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly discloses a method for producing concentrated black garlic juice and application thereof. The concentrated black garlic juice is prepared from black garlic through processes of heat preservation and fermentation, juice taking, clarification and concentration. The product has unique black garlic flavor and rich nutrient components, can be directly drunk after being blended, can also be used for processing various seasonings and nutritional supplements, can improve and regulate intestinal functions, and achieves a health-care effect.

Description

(1) Technical field [0001] The invention belongs to the field of food processing, in particular to a production method and application of concentrated black garlic juice. (2) Background technology [0002] 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 raw garlic every day can cause irritating damage to the oral cavity, throat, and gastrointestinal mucosa, cause inflammation, and damage gastrointestinal and liver functions. [0003] At present, how to make various beneficial ingredients of garlic fully absorbed by the human body has been listed as an importa...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L2/02A23L1/221A23L1/30C12G3/04A23L19/00A23L27/10
Inventor 刘福锦薛乃峰何军赵保翠
Owner 山东蒜元堂生物科技有限公司
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