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Black garlic and millet biscuit and preparation method thereof

A technology of black garlic and biscuits, which is applied in the field of black garlic and millet biscuits and its preparation, to achieve obvious effects, good taste, and the effect of regulating blood sugar levels

Inactive Publication Date: 2015-03-18
BGI SHENZHEN CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the development of black garlic mostly only stays on the improvement of production technology, and the application of various physiological functions of black garlic in food is still seldom. Therefore, it is extremely important to apply black garlic to functional foods. Practical significance

Method used

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  • Black garlic and millet biscuit and preparation method thereof
  • Black garlic and millet biscuit and preparation method thereof
  • Black garlic and millet biscuit and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The parts by weight of the raw materials are: 10 parts by weight of black garlic juice, 20 parts by weight of millet flour, 20 parts by weight of wheat flour, 10 parts by weight of inulin, 10 parts by weight of eggs, and 30 parts by weight of butter.

[0038] Preparation of black garlic juice

[0039] Raw material: fresh black garlic

[0040] Preparation method: select fresh black garlic of uniform size, peel it, wash the peeled garlic cloves, remove the film, and crush it with a stainless steel crusher for 5 minutes. Squeeze the juice with a juicer (8000rpm) for 10 minutes, then use a 60-mesh mesh cloth to filter through a centrifuge for 5 minutes to obtain black garlic juice.

[0041] First, melt the butter into a liquid at room temperature, add inulin in 2-3 times, and stir evenly for 5 minutes. Beat in the egg whites and stir well for 5 minutes. Sieve in millet flour and wheat flour with a flour sieve in 2 to 3 times, and stir evenly for 5 minutes. Add black gar...

Embodiment 2

[0046] The parts by weight of the raw materials are: 10 parts by weight of black garlic powder, 25 parts by weight of millet flour, 15 parts by weight of wheat flour, 12 parts by weight of inulin, 8 parts by weight of eggs, and 30 parts by weight of butter.

[0047] Preparation of black garlic powder

[0048] Raw material: fresh black garlic

[0049] Preparation method: select fresh black garlic of uniform size, peel the skin, wash the peeled garlic cloves, and remove the film, put the garlic cloves in a low-temperature drying equipment, keep the temperature at 60°C for 5-6 hours, until the water content The content is less than 5%; the dried garlic cloves are screened to remove impurities, pulverized with a pulverizer until powdered, and sieved with an 80-100 mesh sieve to obtain black garlic powder.

[0050] First, melt the butter into a liquid at room temperature, add inulin in 2-3 times, and stir evenly for 5 minutes. Beat in the egg whites and stir well for 5 minutes. ...

Embodiment 3

[0055] The parts by weight of raw materials are: 5 parts by weight of black garlic sauce, 30 parts by weight of millet flour, 15 parts by weight of wheat flour, 12 parts by weight of inulin, 8 parts by weight of eggs, and 30 parts by weight of butter.

[0056] Preparation of Black Garlic Sauce

[0057] Raw materials: fresh black garlic, vitamin C aqueous solution

[0058] Preparation method: select fresh black garlic of uniform size, peel it, wash the peeled garlic cloves, remove the film, and crush it with a stainless steel crusher for 5 minutes. The black garlic sauce is obtained by adding vitamin C aqueous solution with a concentration of 0.2 to 0.3 and soaking for 10 to 30 minutes with a black garlic paste ratio of 10 to 16%.

[0059] First, melt the butter into a liquid at room temperature, add inulin in 2-3 times, and stir evenly for 5 minutes. Beat in the egg whites and stir well for 5 minutes. Sieve in millet flour and wheat flour with a flour sieve in 2-3 times, an...

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Abstract

The invention provides a black garlic and millet biscuit and a preparation method thereof. The black garlic and millet biscuit is prepared from the following raw materials in parts by weight: 10 to 15 parts of black garlic, 10 to 20 parts of powdered millet, 20 to 40 parts of wheat flour, 10 to 30 parts of inulin, 5 to 10 parts of egg white, and 30 to 35 parts of butter. The black garlic and millet biscuit is able to improve immunity of people and has the healthcare functions of controlling intestinal flora, preventing tumor, controlling blood glucose, blood lipid and blood pressure, and losing weight.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to black garlic and millet biscuits and a preparation method thereof. Background technique [0002] Black garlic is a new type of garlic product processed from fresh raw garlic through processes such as washing, enzymaticization, ripening, and drying. In terms of product sensory, black garlic garlic cloves are dark brown, soft and elastic, soft and sweet after the entrance, without the pungent and unpleasant smell of raw fresh garlic. In terms of antioxidant and physiological activity, the SOD activity of black garlic is more than 10 times higher than that of fresh garlic, and the content of polyphenols is also more than 5 times higher. [0003] my country is the main producer of garlic, and its output accounts for three-quarters of the world's total output. 80% of the garlic in the Japanese and Southeast Asian markets is produced by my country. As an important plant-der...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 过敏张海峰朱江阳丁淑娟张耕耘金桃邱学兵
Owner BGI SHENZHEN CO LTD
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