Black garlic noodles and preparation method thereof

A technology of black garlic and dried noodles is applied in the direction of food ingredients as taste improver, function of food ingredients, food ingredients containing natural extracts, etc. The effect of enhancing oxidative function

Inactive Publication Date: 2017-06-30
李国旗
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing garlic eating method is generally used as a condiment when eating raw directly or cooking, and there is no other better eating method

Method used

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  • Black garlic noodles and preparation method thereof
  • Black garlic noodles and preparation method thereof
  • Black garlic noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: The black garlic dried noodles are made of the following raw materials in parts by weight (3 kg for each part): 100 parts of wheat flour, 1 part of black garlic paste, and 1 part of purified water.

[0034] The preparation method of described black garlic paste, comprises the steps:

[0035] ①Garlic pretreatment

[0036] Screen the uniform garlic of the same size, clean it, put it in the packaging box, and put it in the fermentation room;

[0037] ②Enzymatic fermentation

[0038] Fill the fermentation room in step ① with carbon dioxide until the oxygen content drops below 3%, adjust the temperature of the fermentation room to 80°C and the humidity to 75%, and after 2 days of heat preservation treatment, reduce the temperature to 55°C and humidity No change, heat preservation treatment for 5 days;

[0039] ③medium temperature fermentation

[0040] Adjust the temperature of the fermentation room in step ② to 50°C and 80% relative humidity, and keep it fo...

Embodiment 2

[0057] Embodiment 2: the black garlic vermicelli is made from the following raw materials in parts by weight (each part gets 3kg): 100 parts of wheat flour, 50 parts of black garlic paste, 20 parts of purified water;

[0058] The preparation method of described black garlic paste, comprises the steps:

[0059] ①Garlic pretreatment

[0060] Screen the uniform garlic of the same size, clean it, put it in the packaging box, and put it in the fermentation room;

[0061] ②Enzymatic fermentation

[0062] Fill the fermentation room in step ① with carbon dioxide until the oxygen content drops below 3%, adjust the temperature of the fermentation room to 90°C and the humidity to 85%, and after 4 days of heat preservation treatment, reduce the temperature to 65°C and humidity No change, heat preservation treatment for 7 days;

[0063] ③medium temperature fermentation

[0064] Adjust the temperature of the step 2. fermentation room to 60°C and 90% relative humidity, and keep it for 20 d...

Embodiment 3

[0081] Embodiment 3: The black garlic dried noodles are made of the following raw materials in parts by weight (5 kg for each part): 100 parts of wheat flour, 20 parts of black garlic paste, and 10 parts of purified water.

[0082] The preparation method of described black garlic paste adopts the following steps:

[0083] ①Garlic pretreatment

[0084] Screen the uniform garlic of the same size, clean it, put it in the packaging box, and put it in the fermentation room;

[0085] ②Enzymatic fermentation

[0086] Fill the fermentation room in step ① with carbon dioxide until the oxygen content drops below 3%, adjust the temperature of the fermentation room to 83°C and the humidity to 78%, and after 2.5 days of heat preservation treatment, reduce the temperature to 58°C and humidity No change, heat preservation treatment for 5.5 days;

[0087] ③medium temperature fermentation

[0088] Adjust the temperature of the fermentation room in step ② to 53°C and 83% relative humidity f...

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Abstract

The invention relates to the field of food processing and particularly discloses black garlic noodles and a preparation method thereof. The black garlic noodles are prepared from raw materials in parts by weight as follows: 100 parts of wheat flour, 1-50 parts of black garlic paste and 1-20 parts of purified water. The black garlic noodles taste good, keep a high intact rate of natural garlic nutritional ingredients, reserve nutrition of garlic to the maximum extent and facilitate absorption by a human body. The black garlic noodles can effectively inhibit growth of cancer cells, have a killing function on the cancer cells, also have the functions of preventing blood vessels from ageing, preventing immunity decline and the like, can prevent cold and various bacterial infections and enhance the immunity and metabolism of the human body, are good in health-care efficacy and bring health to more people. The black garlic noodles sufficiently utilize water in the black garlic paste to be mixed with the wheat flour to be kneaded, only a proper amount of water is added, accordingly, the nutrition and taste of the black garlic noodles can be sufficiently guaranteed, and a conventional and single eating method of garlic is changed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to black garlic noodles and a preparation method thereof. Background technique [0002] Noodles are a common food in people's daily life. They are easy to eat and have always been loved by people. Most of the existing noodles are made from a single raw material based on flour, and have a single nutrition. Yet along with the continuous improvement of people's living standard, the nutrition of traditional noodles can't satisfy people's demand far away, and people's expectation for the noodles that add the nutrition of pure natural plant preparation and have health-care effect is also more and more high. [0003] Black garlic is a high-end product of deep processing of ordinary garlic. Black garlic processed from ordinary garlic can convert the protein of raw garlic itself into 18 kinds of amino acids that the human body needs every day, and then can be quickly absorbed by the human body...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/324A23V2200/14A23V2250/511A23V2300/14A23V2250/21
Inventor 李国旗李国庆李国义李国防
Owner 李国旗
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