Black garlic and Chinese pear fruit paste and preparation method thereof

A technology of sand pear and black garlic, which is applied in the field of black garlic sand pear puree and its preparation, can solve the problems of unanimous approval by consumers, and achieve the effect of sweet and sour taste, wide sources, and strong market competitiveness

Inactive Publication Date: 2015-12-09
句容市丰源生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its special flavor and taste are not unanimously recognized by consumers

Method used

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  • Black garlic and Chinese pear fruit paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of black garlic pear puree:

[0023] (1) Take black garlic cloves or black garlic paste, dry them at 105°C for 24 hours, crush them until they pass through a 60-mesh sieve, and take 10kg of black garlic powder;

[0024] (2) Soak 25kg of diced pear in 25kg of citric acid solution with a mass concentration of 2% for 10 minutes, then pre-cook the diced pear and the soaking solution at 80°C for 5 minutes, and beat through a beater with a sieve diameter of ≤1 mm;

[0025] (3) 10kg of xylitol, 300g of sodium carboxymethylcellulose, 200g of β-cyclodextrin and 29kg of water were colloidally ground and emulsified;

[0026] (4) Mix the above-mentioned materials, heat to 85-95°C, keep warm for 30 minutes, stir and cool;

[0027] (5) The obtained black garlic pear puree was stored at -4°C.

Embodiment 2

[0029] A preparation method of black garlic pear puree:

[0030] (1) Black garlic cloves or black garlic paste are dried at 105°C for 24 hours, crushed until passed through a 60-mesh sieve, and 15kg of black garlic powder is taken;

[0031] (2) Soak 18kg of diced pear in 20kg of 2.5% citric acid solution for 10 minutes, then pre-cook the diced pear and the soaking solution at 80°C for 5 minutes, and beat through a beater with a sieve diameter of ≤1 mm;

[0032] (3) 12kg of xylitol, 250g of sodium carboxymethylcellulose, 250g of β-cyclodextrin and 34kg of water were colloidally ground and emulsified;

[0033] (4) Mix the above-mentioned materials, heat to 85-95°C, keep warm for 30 minutes, stir and cool;

[0034] (5) The obtained black garlic pear puree was stored at -4°C.

Embodiment 3

[0036] A kind of black garlic pear puree is mainly made of the following raw materials in percentage by weight:

[0037] 5% black garlic powder, 15% diced pear, 0.3% citric acid, 5% xylitol, 0.1% sodium carboxymethylcellulose, 0.2% β-cyclodextrin, and the rest is water.

[0038] The preparation method of above-mentioned black garlic pear puree comprises the following steps:

[0039] (1) Preparation of black garlic powder: Black garlic cloves or black garlic paste are dried at 105°C for 24 hours, then crushed to pass through a 60-mesh sieve to obtain black garlic powder;

[0040] (2) Preparation of sand pear juice: add pear diced and citric acid into 30% water according to the formula, soak for 10 minutes, then pre-cook at 80°C for 5 minutes, and then beat with a beater; The sieve hole diameter of the machine is ≤1 mm;

[0041] (3) Colloid grinding and emulsification of xylitol, sodium carboxymethylcellulose, β-cyclodextrin and the remaining water in the formula amount;

[0...

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Abstract

The present invention discloses black garlic and Chinese pear fruit paste, and mainly consists of the following raw materials in percentages by weight: black garlic powder 5-10%, diced Chinese pears 15-25% and citric acid 0.3-1%, xylitol 5-15%, sodium carboxymethyl cellulose 0.1-0.5%, beta-cyclodextrin 0.2-0.5% and the balance water. The fruit paste makes full use of the green antiseptic function of the black garlic and the antioxidant function of ajoene enriched in black garlic fermentation, thereby reducing the use of preservatives and antioxidants in the fruit paste production process; meanwhile the sweet and sour flavor of the black garlic and the sweet taste of the Chinese pears complement each other so that the produced fruit paste is sweet and sour in taste and pleasant, and has effects in resisting cancer, resisting aging, promoting saliva secretion, moisturizing dryness syndrome, clearing heat, reducing phlegm, etc.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to black garlic pear puree and a preparation method thereof. Background technique [0002] Garlic forms black garlic after self-fermentation under certain temperature and humidity conditions. Black garlic not only removes the pungent taste, but also because its organic components change during the fermentation process, and the content of amino acids and reducing sugars increases greatly, making black garlic The nutritional content has been improved, and the quality of its edible taste has also been greatly improved. The antioxidant capacity and immunity-enhancing effect of black garlic have been significantly improved, showing strong anti-oxidation, strengthening physical strength, anti-fatigue and other health effects. However, its special flavor and mouthfeel are not unanimously recognized by consumers. [0003] Sand pear fruit has white flesh, high water content, tender an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/09A23L1/29A23L19/00A23L33/00
CPCA23V2002/00A23V2200/308A23V2200/302A23V2200/328
Inventor 窦永敏
Owner 句容市丰源生态农业有限公司
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