Preparation method for compound black ginseng garlic

A black ginseng garlic and compound technology, which is applied in the field of preparation of compound black ginseng garlic, can solve the problems of long production cycle, poor health care and efficacy performance, etc., and achieve the effects of shortening the production cycle, facilitating storage, and reducing production costs

Active Publication Date: 2015-03-25
LINYI UNIVERSITY
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Problems solved by technology

[0005] The purpose of the embodiments of the present invention is to provide a preparation method of compound black ginseng garlic, aiming to solve the problems of poor health care and efficacy and long production cycle in the existing preparation of black ginseng garlic

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  • Preparation method for compound black ginseng garlic

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preparation example Construction

[0026] The preparation method of compound recipe black ginseng garlic of the present invention, the preparation method of this compound recipe black ginseng garlic comprises the following steps:

[0027] Step 1, classifying and selecting garlic;

[0028] Step 2, using black ginseng to prepare black ginseng concentrate;

[0029] Step 3, soak the picked garlic in the concentrated black ginseng solution for 0.5-24 hours, and keep the temperature of the solution at 30-120°C;

[0030] Step 4, freezing the soaked garlic for 10-48 hours;

[0031] Step 5, placing the frozen garlic in a sealed bag and drying in a constant humidity drying box;

[0032] Step 6, under the condition of constant humidity and temperature, carry out variable temperature aging treatment, 10-15 days;

[0033] Step 7, place the black ginseng and garlic at a temperature of 30-45° C., and dry to obtain a black ginseng and garlic product.

[0034] As an optimization scheme of the embodiment of the present inven...

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Abstract

The invention discloses a preparation method for compound black ginseng garlic. The preparation method comprises the following steps: grading and selecting garlic; preparing a black ginseng concentrate from black ginseng; soaking selected garlic in the black ginseng concentrate for 0.5 to 24 h, wherein the temperature of the concentrate is maintained to be 30 to 120 DEG C; subjecting the soaked garlic to freezing treatment for 10 to 48 h; disposing the frozen garlic in a sealed bag and placing the sealed bag in a constant-humidity drying baker for drying; carrying out variable-temperature cooking for 10 to 15 d under the conditions of constant humidity and constant temperature; and drying black ginseng garlic at a temperature of 30 to 45 DEG C so as to obtain a black ginseng garlic product. According to the invention, during processing of black garlic, black ginseng is used for processing the black garlic, so the taste of the black garlic is improved, and health efficacy of the black garlic is enhanced; processing technology of the black garlic is improved, so processing time for the black garlic is shortened; the black ginseng and the black garlic are used for processing refined black ginseng garlic cream, so effective components of the cream are substantially increased, and the cream is convenient to eat and store; and deficiencies of the black garlic in the aspects of taste and health care efficacy are compensated.

Description

technical field [0001] The invention belongs to the technical field of preparation of black ginseng and garlic, in particular to a preparation method of compound black ginseng and garlic. Background technique [0002] Black ginseng garlic is processed with black ginseng during the processing of black garlic, and processed through enzymatic and ripening processes. Compared with the black garlic products currently on the market in Japan, South Korea and domestic production, black ginseng garlic , rich in taste, and has powerful health effects. Black ginseng and garlic have increased the ability to improve learning and memory, prevent and treat Alzheimer's disease, and enhance the hematopoietic function of bone marrow. Moreover, the ginsenosides such as Rg3 and Rb2 contained in black ginseng have greatly improved In order to fight cancer and improve the body's immunity, black ginseng is steamed from ginseng. The content of ginsenoside Rg3 contained in it has been greatly increa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 王振刘敏陈爱美冯尚彩
Owner LINYI UNIVERSITY
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