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Novel black garlic and chive beverage and processing method thereof

A technology of black garlic chives and processing methods, which is applied in the direction of food ingredients containing natural extracts, food ingredients as thickeners, and functions of food ingredients, can solve the problem of low solubility of shallot oil and achieve large market promotion Value, improved stability, comprehensive nutritional enrichment effect

Active Publication Date: 2015-08-12
广西昌弘制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The present invention aims at the problems existing in the prior art, provides a novel black garlic shallot beverage and its processing method, solves the problem of low solubility of shallot oil in water in the prior art, develops the application of shallot in beverages, expands The diversification of beverage products provides a new direction for the utilization of black garlic and chives

Method used

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  • Novel black garlic and chive beverage and processing method thereof
  • Novel black garlic and chive beverage and processing method thereof
  • Novel black garlic and chive beverage and processing method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0034] A processing method of a novel black garlic chive beverage, comprising the following steps:

[0035] (1) prepare fermented black garlic:

[0036] Manually select fresh purple garlic with no spots, no mold, no damage and no residues as raw materials, peeled, washed, and dried at room temperature; the dried garlic is crushed into garlic paste with a particle size of 5-7mm, and 2 times the mass of garlic paste is added to the garlic paste. The pure water is prepared into garlic juice; the garlic juice is subjected to variable temperature vacuum fermentation: the temperature in the early stage of fermentation is 72 °C, the fermentation time is 15 days, the temperature in the middle fermentation stage is 65 °C, the fermentation time is 5 days, the temperature in the later stage of fermentation is 76 °C, and the fermentation time is 76 °C. The time is 4 days; adopt 30 ℃ of hot air drying after fermentation to obtain fermented black garlic (water content 70%);

[0037] (2) Pr...

Embodiment 2

[0042] A processing method of a novel black garlic chive beverage, comprising the following steps:

[0043] (1) prepare fermented black garlic:

[0044] Manually select fresh purple garlic with no spots, no mold, no damage and no residues as raw materials, peeled, washed, and dried at room temperature; the dried garlic is crushed into garlic paste with a particle size of 5-7mm, and 2 times the mass of garlic paste is added to the garlic paste. The pure water is prepared into garlic juice; the garlic juice is subjected to variable temperature vacuum fermentation: the temperature in the early stage of fermentation is 74°C, the fermentation time is 17 days, the temperature in the middle fermentation stage is 67°C, the fermentation time is 8 days, the temperature in the later stage of fermentation is 78°C, and the fermentation time For 6 days; adopt 30 ℃ of hot air drying after fermentation to obtain fermented black garlic (water content 72%);

[0045] (2) Preparation of chive ex...

Embodiment 3

[0050] A processing method of a novel black garlic chive beverage, comprising the following steps:

[0051] (1) prepare fermented black garlic:

[0052] Manually select fresh purple garlic with no spots, no mold, no damage and no residues as raw materials, peeled, washed, and dried at room temperature; the dried garlic is crushed into garlic paste with a particle size of 5-7mm, and 2 times the mass of garlic paste is added to the garlic paste. The pure water is prepared into garlic juice; the garlic juice is subjected to variable temperature vacuum fermentation: the temperature in the early stage of fermentation is 73 °C, the fermentation time is 16 days, the temperature in the middle fermentation stage is 66 °C, the fermentation time is 7 days, the temperature in the later stage of fermentation is 77 °C, and the fermentation time is 77 °C. The time is 5 days; adopt 30 ℃ of hot air drying after fermentation to obtain fermented black garlic (water content 71%);

[0053] (2) Pr...

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Abstract

The invention discloses a novel black garlic and chive beverage and a processing method thereof. The beverage is prepared by adopting fermented black garlic and a chive extract product as main raw materials. The method comprises the following steps: 1, preparing fermented black garlic by adopting temperature adjustment vacuum fermentation; 2, preparing the chive extract product; and 3, blending, homogenizing, blending, sterilizing, and loading. The method has the advantages of simplicity, easy implementation, low processing cost, improvement of the stability of the chive extract product in a homogenizing and blending mode, and exploitation of the new utilization directions of chive and black garlic. The beverage has the rich fragrance and mouthfeel quality of chive, has comprehensive and abundant nutrition, accords with consumers' demands of new tastes, and has large market popularization values.

Description

Technical field: [0001] The invention relates to the field of food processing, to a beverage and a processing method thereof, in particular to a novel black garlic chive beverage and a processing method thereof. Background technique: [0002] Black garlic, also known as fermented black garlic, is a food made from fresh raw garlic and fermented in a fermentation box with the skin on. It retains the original ingredients of raw garlic and plays a huge role in enhancing human immunity, recovering human fatigue and maintaining human health. It has a positive effect, and the taste is sweet and sour. It has no garlic smell after eating, and it does not get angry. It is a fast-acting health food. [0003] Black garlic has a very high nutritional value. The inspection report of the inspection agency shows that every 100g of fresh garlic contains 63.8g of water, 7.2g of sugar, 5.2g of protein, 10.2g of fat, 10mg of calcium, 12.5mg of phosphorus, 1.3mg of iron, and 10 of vitamin B. 29...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/30A23L2/38
CPCA23L2/02A23L2/52A23V2002/00A23V2200/242A23V2200/302A23V2200/308A23V2200/32A23V2200/324A23V2200/326A23V2200/3262A23V2200/30A23V2250/032A23V2250/21A23V2250/5036A23V2250/5086A23V2300/26
Inventor 赵桂芹
Owner 广西昌弘制药有限公司
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