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Black garlic ferment oral solution and preparation method thereof

A technology of black garlic enzyme and oral liquid, applied in food science and other directions, can solve problems such as waste of resources, inability to fully utilize the active ingredients of black garlic, etc., and achieve the effects of rich aroma, increased soluble solid content, and good quality stability.

Active Publication Date: 2016-02-10
广东益生康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The drink combines a variety of nutritional ingredients, which has the effects of anti-fatigue, enhancing immunity and softening blood vessels, but the active ingredients of black garlic cannot be fully utilized, resulting in a waste of resources

Method used

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  • Black garlic ferment oral solution and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation of embodiment one black garlic extract

[0029] Weigh 1000kg of black garlic, slice it, add 3000kg of water, extract at 105°C for 2 hours, filter, squeeze the residue, collect the first filtrate, and keep the filter residue; add 2000kg of water to the filter residue, add 3kg of compound plant hydrolytic enzyme, and enzymatically hydrolyze at 40°C for 2 hours , then add 2000kg75% ethanol solution, heat and reflux for extraction for 3h, filter the filtrate, concentrate under reduced pressure, and obtain the second filtrate after removing ethanol; combine the first filtrate and the second filtrate, mix well, and obtain black garlic extract. The soluble solid content of black garlic extract was 18.6%.

Embodiment 2

[0030] The preparation of embodiment two black garlic extract

[0031] Weigh 1000kg of black garlic, slice it, add 2000kg of water, extract at 105°C for 2 hours, filter, squeeze the residue, collect the first filtrate, and keep the filter residue; add 1000kg of water to the filter residue, add 4kg of compound plant hydrolytic enzyme, and enzymatically hydrolyze at 40°C 2h, then add 3000kg of 60% ethanol solution, heat and reflux for extraction for 3h, filter the filtrate, concentrate under reduced pressure, remove ethanol to obtain the second filtrate; combine the first filtrate and the second filtrate, mix well, and obtain black garlic extract. The soluble solid content of black garlic extract was 19.2%.

Embodiment 3

[0034] Embodiment three black garlic enzyme oral liquid

[0035] Black garlic enzyme oral liquid comprises the following components by weight: 100kg of black garlic extract prepared in Example 1, 8kg of sucrose, 3kg of fructooligosaccharide, 0.2kg of yeast extract, 0.8kg of sodium citrate, 0.05kg of yellow garlic Raw gum, 0.1kg sodium carboxymethyl cellulose, 0.01kg vitamin B1, 0.004kg vitamin B2, 0.004kg vitamin B6, 0.04kg niacinamide and 0.005kg sodium isovitamin C.

[0036] Preparation method: Weigh black garlic extract, sucrose, fructooligosaccharide, yeast extract, sodium citrate, xanthan gum, sodium carboxymethylcellulose, vitamin B1, vitamin B2, vitamin B6, nicotinamide and isovitamin Sodium C, stirred and mixed evenly at 65°C; filled, capped, sterilized by moist heat at 115°C for 20 minutes to obtain black garlic enzyme oral liquid. After testing, the soluble solids content of black garlic enzyme oral liquid is 20.8%.

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Abstract

The invention provides a black garlic ferment oral solution. The black garlic ferment oral solution is prepared from the following components in parts by weight: 600-1500 parts of garlic extracting liquid, 60-150 parts of sugar, 1-10 parts of yeast extract, 5-15 parts of sodium citrate, 0.1-10 parts of xanthan gum and 0.1-10 parts of sodium carboxymethylcellulose. The invention belongs to the technical field of health products and the black garlic ferment oral solution provided by the invention has the advantages of uniform color and luster, high clarity, good quality stability, rich black garlic taste, fine and smooth taste, high nutritive values and the like, and has the effects of resisting oxidization, delaying ageing and the like.

Description

technical field [0001] The invention belongs to the technical field of health product processing, and in particular relates to a black garlic enzyme oral liquid and a preparation method thereof. Background technique [0002] Black garlic is a deep-processed product of fresh raw garlic fermented by controlling the temperature and humidity. Compared with fresh raw garlic, black garlic has obvious advantages in terms of sensory, smell and nutritional value, and the content of protein, amino acid and polyphenols in black garlic is significantly increased. Black garlic has the functions of anti-oxidation, beautifying and regulating blood sugar, etc. It is loved by more and more consumers and has a broad market prospect. [0003] Chinese patent application 201310390623.X discloses the use of black garlic extract in regulating the intestinal flora of animals. The black garlic extract is obtained by peeling black garlic, removing the film, crushing, squeezing and filtering. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105
Inventor 赵谋明樊曙明赵强忠林恋竹
Owner 广东益生康生物科技有限公司
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