Black garlic shortbread and preparation method thereof

A technology of garlic crisp and black garlic, which is applied in the field of black garlic crisp and its preparation, can solve the problems of black garlic sauce with poor taste, slightly irritating odor, high cholesterol content, etc., to increase nutritional and medicinal value, and have a delicate taste , comprehensive effect of nutrients

Active Publication Date: 2015-05-27
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese patent application CN104256528A discloses a kind of black garlic paste and black garlic moon cake stuffing containing black garlic paste, the black garlic paste prepared by this method has a bad mouthfeel and slightly pungent peculiar smell
In the prior art, the black garlic sauce for the black garlic crisp is directly stirred into a puree with black garlic, and the taste is poor; the crisp skin of the black garlic crisp is added with shortening, lard and other fats, which has high cholesterol content and is easy to deteriorate

Method used

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  • Black garlic shortbread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A black garlic sauce is composed of the following raw materials in parts by weight: 100 g of black garlic, 20 g of modified starch, 0.15 g of CMC-Na, 25 g of beta cyclodextrin, 30 g of bean dregs, and 80 g of licorice water.

[0028] The above licorice water is: in parts by weight, 8 parts of raw licorice are added to 100 parts of water, boiled for 30 minutes, and filtered to obtain the licorice water.

[0029] The preparation method of above-mentioned black garlic sauce, comprises the following steps:

[0030] a. beat the peeled 100g black garlic, add the above-mentioned modified starch, CMC-Na, β-cyclodextrin, bean dregs and licorice water, stir evenly, and obtain a slurry for later use;

[0031] b. Heating the above slurry in a water bath at 85° C. for 1 hour, and cooling to obtain the black garlic sauce.

[0032] A black garlic crisp containing black garlic paste is composed of the following raw materials in parts by weight: 90 g of low-gluten pastry flour, 10 g of...

Embodiment 2

[0038] A black garlic sauce is composed of the following raw materials in parts by weight: 100 g of black garlic, 38 g of modified starch, 0.5 g of CMC-Na, 35 g of beta cyclodextrin, 30 g of bean dregs, and 80 g of licorice water.

[0039] The preparation method of licorice water is the same as in Example 1.

[0040] The preparation method of above-mentioned black garlic sauce, comprises the following steps:

[0041] a. beat the peeled 100g black garlic, add the above-mentioned modified starch, CMC-Na, β-cyclodextrin, bean dregs and licorice water, stir evenly, and obtain a slurry for later use;

[0042] b. Heating the above slurry in a water bath at 100° C. for 1 hour, and cooling to obtain the black garlic sauce.

[0043] A black garlic crisp containing black garlic paste is composed of the following raw materials in parts by weight: 90 g of low-gluten pastry flour, 15 g of purple glutinous wheat flour, 15 g of water chestnut powder, 30 g of baking milk powder, 20 g of eggs...

Embodiment 3

[0049] A black garlic sauce is composed of the following raw materials in parts by weight: 100 g of black garlic, 20 g of modified starch, 0.65 g of CMC-Na, and 55 g of β-cyclodextrin.

[0050] The preparation method of black garlic sauce is with embodiment 1.

[0051] The raw material composition and preparation method of black garlic crisp are the same as in Example 1.

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Abstract

The invention belongs to the field of food processing, and particularly relates to black garlic shortbread and a preparation method thereof. Black garlic sauce in the black garlic shortbread is formed by black garlic, modified starch, CMC-Na, beta-cyclodextrin, bean dregs and decoction of radix glycyrrhizae; the black garlic sauce has no pungent peculiar smell, and is soft in taste and good in stability; the black garlic shortbread is prepared by lower gluten cake flour, purplish glutinous rice wheatmeal, water chestnut powder, baked milk powder, eggs, butter, walnut oil, cane sugar, salt and the black garlic sauce; the appropriate amount of walnut oil, water chestnut powder and other raw materials are added to the black garlic shortbread, so that the prepared black garlic shortbread is good in taste, green and natural, and rich in nutrients, and the storage time can be prolonged. The invention also provides the preparation method of the black garlic sauce and the black garlic shortbread, and the method is simple in process and easy to be operated, and the prepared black garlic shortbread has high nutrition and medicinal value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a black garlic crisp and a preparation method thereof. Background technique [0002] Black garlic is a deep-processed product of fresh garlic that is cured at high temperature by controlling temperature and humidity, and has enhanced antioxidant physiological activity. On the basis of retaining the original ingredients and functions of fresh garlic, the activity of superoxide dismutase (SOD), hydrogen peroxide activity scavenging ability, and polyphenol content in black garlic products are at least 13 times and 10 times higher than those of garlic extracts. , 7 times, has a strong physiological function activity. Compared with garlic, the anti-oxidation ability of black garlic has increased dozens of times, and a large amount of protein in garlic itself has been converted into 18 kinds of amino acids necessary for the human body, which is conducive to the rapid absorpt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/18A21D2/14
CPCA21D2/364A21D13/31A21D13/80
Inventor 乔旭光刘鸿旭程璨季潇凯张腾李函彤李宁阳
Owner SHANDONG AGRICULTURAL UNIVERSITY
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