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 months, which is obviously not suitable for directly using fresh garlic, garlic slices, etc. as raw materials to produce black garlic mooncake stuffing material

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

Embodiment 1

[0040] (1) Garlic pulp preparation: after washing and peeling the garlic of 100 parts by mass, add 100 parts by mass of water and crush it in a beater to obtain fresh garlic pulp;

[0041] (2) Fermentation for the first time: After adjusting the pH value of the fresh garlic pulp after crushing with 1% (W / W) citric acid to be 5.5, adding the salt that the final mass percentage is 1% (W / W), at 40 Ferment at ℃ for 2h;

[0042] (3) Second fermentation: after the first fermentation, adjust the pH value of the fermented liquid to 6.5 with baking soda, raise the temperature to 100° C. and ferment for 1.1 h, and obtain black garlic sauce after the fermented liquid turns black;

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

Embodiment 2

[0046] (1) Garlic pulp preparation: first wet the dried garlic powder of 45 parts by mass with 315 parts by mass of water, soak it until there is no clear water, and crush it with a mixer to obtain garlic pulp;

[0047] (2) First fermentation: use 1% (W / W) malic acid to adjust the pH value of crushed garlic pulp to 5, add salt with a final mass percentage of 1% (W / W), and ferment at 50°C 1.3h;

[0048] (3) Second fermentation: after the first fermentation, adjust the pH value of the fermented liquid to 6 with sodium bicarbonate, raise the temperature to 60° C. and ferment for 3 hours. After the fermented liquid turns black, black garlic sauce is obtained;

[0049] (4) Adding and mixing auxiliary materials: continue to heat the black garlic sauce (take 200 parts by mass), evaporate the water to thicken while stirring, add 105 parts by mass of white granulated sugar to mix and dissolve; then add 105 parts by mass of glucose pulp (DE=72), 2.5 parts by mass of dry garlic powder s...

Embodiment 3

[0052] (1) Garlic pulp preparation: after washing and peeling the garlic of 100 mass parts, add 200 mass parts of water and crush in a beater to obtain fresh garlic pulp;

[0053] (2) Fermentation for the first time: use 1% (W / W) lactic acid to adjust the pH value of the crushed fresh garlic pulp to 6.0, add salt that is 1% (W / W) in the final mass percentage, at 55 ° C Ferment for 1h;

[0054] (3) Second fermentation: After the first fermentation, adjust the pH value of the fermented liquid to 7.0 with baking soda, raise the temperature to 80° C. and ferment for 2 hours. After the fermented liquid turns black, black garlic sauce is obtained;

[0055] (4) Adding and mixing auxiliary materials: take 230 parts by mass of black garlic sauce and continue heating, evaporate the water to thicken while stirring, add 115 parts by mass of white sugar, mix and dissolve; then add 115 parts by mass of starch dextrin (DE=72), 2.875 parts by mass of dry garlic powder soaked in maltose syrup...

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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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