A black garlic vinegar and a method for preparing the same

A technology of black garlic vinegar and fermented black garlic, which is applied in the field of food processing, can solve the problems that it is difficult to overcome the pungent and pungent garlic odor of garlic, the preparation process is complicated, the production efficiency is low, etc., so as to meet the needs of gourmet food and the production process is simple. , the effect of beneficial ingredients to improve

Inactive Publication Date: 2013-04-24
徐州绿之野生物食品有限公司
View PDF6 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The development of black garlic vinegar plays an important role in improving the economic value of garlic and enriching the types of seasonings. The preparation technology of "garlic vinegar" and "combined garlic vinegar" has been disclosed in the prior art, ("Winemaking Vinegar Technology and Examples "Edited by Li Shuling, etc., Chemical Industry Press, 287-290 pages in May, 2006), the former method is to obtain garlic juice, sterilize and make through double-layer fermentation of yeast and acetic acid bacteria; the latter method is to crush garlic and The mixed ingredients of sugar and salt are soaked in sterilized vinegar for 7-10 days. The garlic vinegar prepared by the above two methods is difficult to overcome the pungent and pungent garlic odor of garlic, which is very difficult for cold dishes to be used as condiments. It is difficult to be popularized and applied, and it is even more unacceptable to people who do not want to eat garlic-flavored foods. Although the former preparation met

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Crush 1 kg of garlic cloves with a grinder and mash them into a paste, put them into a stainless steel cooking pot, add 20 times the amount of water, stir evenly, seal the pot cover, heat and boil for 1 hour on high heat, then use a low heat to make the pot Keep the internal temperature at 90-95°C for 24 hours of heat preservation and fermentation, pour out the fermented mixture, filter to obtain fermented black garlic juice, and then condense it at 50-60°C to obtain 5 kg of black garlic concentrated juice, and then add 1 kg of black garlic The concentrated juice is blended into 10 kilograms of existing vinegar to obtain the finished product.

Embodiment 2

[0031] Crush 1 kg of garlic cloves with a grinder and mash them into a paste, put them in a stainless steel cooking pot, add 20 times the amount of water, stir evenly, seal the pot cover, heat and boil for 1.5 hours on high heat, then use a low heat to make the pot Keep the internal temperature at 90-95°C for 24 hours of heat preservation and fermentation, pour out the fermented mixture, filter to obtain fermented black garlic juice, and then condense it at 50-60°C to obtain 5 kg of black garlic concentrated juice, and then add 1 kg of black garlic The concentrated juice is blended into 10 kilograms of existing vinegar to obtain the finished product.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention discloses a black garlic vinegar and a method for preparing the same. The method comprises: taking out raw garlic to strip the husk, selecting garlic cloves not rotten, washing by using water and draining off water, and crushing and mashing the garlic gloves into paste by using a mincing machine; placing the paste into a stainless steel pot, adding water with an amount of 20 times of the material, and stirring uniformly; closing the lid airtightly, heating with big fire to boil for 1-1.5 hours, switching to small fire so that the pot temperature is maintained at 90-95 DEG C, insulation fermentating for 24 hours; pouring out the fermented mixed materials for filtration to obtain fermented black garlic juice; then concentrating the black garlic juice to concentrated juice at a low temperature of 50-60 DEG C to give the black garlic juice used in the product of the invention; and blending the concentrated juice with existing vinegar to prepare the black garlic vinegar. The fermented black garlic has no pungent garlic taste which is effectively eliminated, and contents of beneficial ingredients such as amino acids, reducing sugars and others are improved, thus adding a rich flavor to the blended vinegar, enhancing the nutritional value of the vinegar, enriching of range of applications of garlic in the diet field, and meeting people's needs for gourmet.

Description

technical field [0001] The invention relates to the field of food processing, in particular to black garlic vinegar and a preparation method thereof. Background technique [0002] Vinegar is a traditional sour condiment in my country. It has a brewing history of more than 2,000 years. It was called "acyl", "sour" and "bitter wine" in ancient times. Our country has a vast territory and the working people are hardworking and intelligent. There are many varieties of vinegar produced all over the country. The famous ones include Shanxi mature vinegar, Zhenjiang fragrant vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang rose vinegar, Fujian red yeast rice vinegar, and Northeast white vinegar. According to the different brewing raw materials and techniques, the various components, color, aroma and taste of the finished vinegar are also quite different. Most of the commercially available vinegar in our country is made by fermentation process, which includes both traditional and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12J1/00
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products