Black garlic sauce and black garlic moon cake stuffing containing same

A black garlic paste, black garlic technology, applied in application, food preparation, food science and other directions, can solve the problems of unsuitable black garlic moon cake fillings, short fermentation time, etc., to improve immunity, unique flavor, less oil content Effect

Inactive Publication Date: 2015-01-07
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The shortest black garlic fermentation time reported at present is 6 days (CN 102224917 A), and the long-term black garlic fermentation can reach several

Method used

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  • Black garlic sauce and black garlic moon cake stuffing containing same
  • Black garlic sauce and black garlic moon cake stuffing containing same
  • Black garlic sauce and black garlic moon cake stuffing containing same

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0039] Example 1

[0040] (1) Garlic pulp: After washing and peeling 100 parts by mass of garlic, add 100 parts by mass of water and then crush it in a beating machine to obtain fresh garlic pulp;

[0041] (2) The first fermentation: After adjusting the pH of the crushed fresh garlic pulp to 5.5 with 1% (W / W) citric acid, add 1% (W / W) salt with a final mass percentage of 40%. Fermented at ℃ for 2h;

[0042] (3) Second fermentation: After the first fermentation, the pH of the fermentation broth is adjusted to 6.5 with baking soda, and the temperature is raised to 100°C to ferment for 1.1 hours. After the fermentation broth turns black, black garlic sauce is obtained;

[0043] (4) Adding and mixing accessories: continue to heat the black garlic sauce (170 parts by mass), while stirring to evaporate the water until it becomes thick, add 85 parts by mass of white sugar to mix and dissolve; then add 85 parts by mass of maltose syrup (DE=72) and 2.125 parts by mass of dry garlic powder soa...

Example Embodiment

[0045] Example 2

[0046] (1) Garlic pulp preparation: firstly, 45 parts by mass of dry garlic powder is moistened with 315 parts by mass of water, soaked to no clear water, and then crushed by a mixer to obtain garlic pulp;

[0047] (2) The first fermentation: Adjust the pH of the crushed garlic pulp to 5 with 1% (W / W) malic acid, add 1% (W / W) salt, and ferment at 50°C 1.3h;

[0048] (3) The second fermentation: After the first fermentation, the pH of the fermentation broth is adjusted to 6 with baking soda, and the temperature is raised to 60°C to ferment for 3 hours. After the fermentation broth turns black, black garlic sauce is obtained;

[0049] (4) Adding and mixing accessories: continue to heat the black garlic sauce (take 200 parts by mass), while stirring, evaporate the water until it becomes thick, add 105 parts by mass of white sugar to mix and dissolve; then add 105 parts by mass of glucose Syrup (DE=72), 2.5 parts by mass of dried garlic powder soaked in maltose syrup (...

Example Embodiment

[0051] Example 3

[0052] (1) Garlic pulping: first washing and peeling 100 parts by mass of garlic, adding 200 parts by mass of water and then crushing in a beating machine to obtain fresh garlic pulp;

[0053] (2) The first fermentation: adjust the pH of the crushed fresh garlic pulp to 6.0 with 1% (W / W) lactic acid, add 1% (W / W) salt with a final mass percentage, and hold at 55°C 1h fermentation;

[0054] (3) The second fermentation: After the first fermentation, the pH of the fermentation broth is adjusted to 7.0 with baking soda, and the temperature is raised to 80°C to ferment for 2 hours. After the fermentation broth turns black, black garlic sauce is obtained;

[0055] (4) Adding and mixing accessories: Take 230 parts by mass of black garlic sauce and continue heating, while stirring, evaporate the water to a viscosity, add 115 parts by mass of white sugar to mix and dissolve; then add 115 parts by mass of starch dextrin (DE=72), 2.875 parts by mass of dry garlic powder soake...

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Abstract

The invention belongs to the field of food processing and in particular relates to black garlic sauce and black garlic moon cake stuffing containing the same. The time of producing the black garlic sauce by utilizing fresh garlic or dehydrated garlic is only 3-5 hours; moon cakes produced by utilizing the stuffing have the garlic fragrance and do not have garlic odor; the black garlic sauce has the biological activities of improving the immunity, resisting oxidization and proliferating probiotics for the garlic and black garlic; and moreover, the moon cake stuffing has small grease content, contributes to the human health, accords with the trend of the conventional development of healthy foods and has wide market prospects.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to black garlic paste and black garlic mooncake stuffing containing black garlic paste. Background technique [0002] Mooncakes are a traditional food in our country. Different fillings can be used to make mooncakes with different flavors and characteristics. Most of the moon cake fillings currently used in production are high-sugar and high-fat products, which is not conducive to the health of people with high blood pressure, high blood fat, high blood sugar, coronary heart disease, and obesity. Therefore, in order to improve people's health level, it is necessary to improve the high-sugar and high-fat characteristics of moon cake fillings. [0003] Garlic contains a large amount of biologically active substances such as fructans, sulfur-containing amino acids, lectins, and sterols. It has the characteristics of improving immunity, anti-tumor, anti-oxidation, probiotic p...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/212A23L27/60A23L19/00
CPCA23L19/00A23L27/60
Inventor 黄雪松
Owner JINAN UNIVERSITY
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