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Novel black garlic-hawthorn beverage and processing method thereof

A processing method and technology of black garlic, which can be used in the direction of food ingredients as antioxidants, food ingredients as antimicrobial preservation, food ingredients as taste improvers, etc. It can solve the problems of unfavorable taste, damage of SOD active substances, long fermentation process, etc. problems, to achieve good health effects, enrich the diversification of the market, and achieve the effect of high health effects

Active Publication Date: 2015-08-19
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

[0009] Aiming at the problems existing in the prior art, the present invention provides a black garlic hawthorn beverage and its processing method, which solves the problems in the prior art that the SOD active substance of the black garlic product is seriously damaged, the fermentation process takes a long time, and the taste is not conducive to popularization. The inventive method is simple, efficient, green and healthy, reduces the influence of the processing process on the SOD activity of black garlic, and improves the functional activity of the product. The taste of the product of the present invention is sweet and sour, mild, and rich in nutrition, which can meet the taste needs of consumers and has good health care effects

Method used

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  • Novel black garlic-hawthorn beverage and processing method thereof
  • Novel black garlic-hawthorn beverage and processing method thereof
  • Novel black garlic-hawthorn beverage and processing method thereof

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Effect test

Embodiment 1

[0036] A processing method of a novel black garlic hawthorn beverage, comprising the following steps:

[0037] (1) Preparation of black garlic:

[0038] Manually select fresh purple-skinned garlic with no spots, mildew, injuries, and residues as raw materials, wash and dry at room temperature after peeling;

[0039]The dried garlic is crushed into mashed garlic with a particle size of 5mm, and pure water of 1 times the quality of the mashed garlic is added to the mashed garlic to prepare garlic juice;

[0040] Garlic juice is subjected to variable temperature vacuum fermentation: the temperature in the early stage of fermentation is 80-81°C, and the fermentation time is 4 days; the temperature in the middle stage of fermentation is 70-71°C, and the fermentation time is 12 days; sky;

[0041] After fermentation, use 30°C hot air to dry to a moisture content of 29-30%;

[0042] (2) Preparation of hawthorn juice:

[0043] Manually select fresh hawthorns without spots, mildew,...

Embodiment 2

[0051] A processing method of a novel black garlic hawthorn beverage, comprising the following steps:

[0052] (1) Preparation of black garlic:

[0053] Manually select fresh purple-skinned garlic with no spots, mildew, injuries, and residues as raw materials, wash and dry at room temperature after peeling;

[0054] The dried garlic is crushed into mashed garlic with a particle size of 5mm, and pure water of 1 times the quality of the mashed garlic is added to the mashed garlic to prepare garlic juice;

[0055] Garlic juice is subjected to variable temperature vacuum fermentation: the temperature in the early stage of fermentation is 81-82°C, and the fermentation time is 5 days; the temperature in the middle stage of fermentation is 71-72°C, and the fermentation time is 14 days; sky;

[0056] After fermentation, use 30°C hot air to dry to a moisture content of 28-29%;

[0057] (2) Preparation of hawthorn juice:

[0058] Manually select fresh hawthorns without spots, mildew...

Embodiment 3

[0066] A processing method of a novel black garlic hawthorn beverage, comprising the following steps:

[0067] (1) Preparation of black garlic:

[0068] Manually select fresh purple-skinned garlic with no spots, mildew, injuries, and residues as raw materials, wash and dry at room temperature after peeling;

[0069] The dried garlic is crushed into mashed garlic with a particle size of 5mm, and pure water of 1 times the quality of the mashed garlic is added to the mashed garlic to prepare garlic juice;

[0070] Garlic juice is subjected to variable temperature vacuum fermentation: the temperature in the early stage of fermentation is 81-82°C, and the fermentation time is 4 days; the temperature in the middle stage of fermentation is 70-71°C, and the fermentation time is 12 days; sky;

[0071] After fermentation, use 30°C hot air to dry to a moisture content of 26-27%;

[0072] (2) Preparation of hawthorn juice:

[0073] Manually select fresh hawthorns without spots, mildew...

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Abstract

The present invention discloses a novel black garlic-hawthorn beverage and a processing method thereof, and belongs to the field of food processing. The black garlic-hawthorn beverage comprises, 2-5 parts of black garlic, 26-30 parts of a hawthorn juice, 5-7 parts of honey, and 60-65 parts of purified water. The processing method comprises: (1) preparing black garlic, wherein garlic selecting and peeling, garlic clove crushing, temperature control vacuum fermentation, and dewatering drying are performed; (2) preparing a hawthorn juice; and (3) blending, homogenizing, sterilizing, and filling. According to the present invention, the method is simple, efficient, green and health, the influence of the processing process on the black garlic SOD activity is reduced, the product function activity is improved, and the product of the present invention has characteristics of sour, sweet and mild taste and rich nutrition, can meet the taste requirements of consumers, and further has good health effect.

Description

Technical field: [0001] The invention relates to the field of food processing, and relates to a beverage and a processing method thereof, in particular to a novel black garlic hawthorn 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 with its skin fermented in a fermentation box. It retains the original ingredients of raw garlic and plays a huge role in enhancing human immunity, restoring human fatigue, and maintaining human health. It has a positive effect, and tastes sweet and sour. It has no garlic smell after eating and does not get angry. It is a quick-acting health food. [0003] Black garlic has a very high nutritional value. The test 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 vitamin B10. 29mg, vitamin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L1/015A23L1/302A23L5/20A23L33/15
CPCA23L2/02A23L2/52A23V2002/00A23V2200/02A23V2200/10A23V2200/14A23V2200/308A23V2200/314A23V2200/32A23V2200/324A23V2200/326A23V2200/3262A23V2200/30A23V2250/032A23V2250/708
Inventor 赵桂芹
Owner 广西昌弘制药有限公司
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