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A black garlic fermented beverage and a preparing method thereof

A technology for fermenting beverages and black garlic, which is applied in the directions of food ingredients containing natural extracts, food science, food ingredients as colors, etc., can solve the problems of insufficient microbial fermentation, weakened health effects, and destruction of nutrients, and achieves a simple operation process. Controllable, easy for human body to absorb and utilize, and the effect of retaining nutrients

Inactive Publication Date: 2017-08-29
SHENZHEN ZHONGKE TAIFU TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the above-mentioned preparation process, some nutrients of black garlic and auxiliary materials are destroyed after repeated heating and sterilization, which weakens its health care effect, and the fermentation time is short, microbial fermentation is insufficient, and many nutrients have not been fully released. Decomposition, transformation, not easy for human body to absorb

Method used

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  • A black garlic fermented beverage and a preparing method thereof
  • A black garlic fermented beverage and a preparing method thereof

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preparation example Construction

[0029] Another aspect, the present invention provides a kind of preparation method of black garlic fermented beverage, wherein, described preparation method comprises:

[0030] S1. Fermentation of black garlic: choose fresh garlic without mildew and injury as raw material, remove the old skin, and put it into the black garlic fermentation room for fermentation; the temperature in the black garlic fermentation room is 65-75°C, and the black garlic The humidity in the fermentation room is 65-85%. A certain temperature can activate the enzymes in the black garlic and start the enzymatic fermentation. An appropriate humidity can maintain a certain amount of moisture in the final black garlic product to ensure the sensory quality and black garlic fermentation time. 15 to 25 days.

[0031] S2, peeling and cleaning: peeling the black garlic obtained after fermentation in step S1; washing and drying the peeled black garlic;

[0032] S3, crushing and extracting: crush the black garlic...

Embodiment 1

[0052] (1) Fermentation of black garlic: Select 4000g of fresh garlic without mildew and injury as raw material, remove the old skin, put it on the bracket in the black garlic fermentation room, maintain room temperature at 65°C, humidity at 65%, and ferment for 25 days ;

[0053] (2) peeling: the black garlic that step (1) is processed is put into peeling machine and carries out peeling process;

[0054] (3) Cleaning: rinse the peeled black garlic cloves with clear water, dry them naturally, and set aside;

[0055] (4) Crushing and extracting: put the black garlic after cleaning in step (3) into a colloid mill for grinding and crushing, mix it with 30% fructose syrup in a mass ratio of 1:3, add 1% (m / v) Edible glacial acetic acid, mixed evenly, and ultrasonically assisted extraction for 120min at 45°C;

[0056] (5) Filtration: when the temperature of the mixed solution is cooled to room temperature, use 200 mesh gauze to filter and extract the mixed solution, collect the f...

Embodiment 2

[0064] (1) Black garlic fermentation: Select 4000g of fresh garlic without mildew and injury as raw material, remove the old skin, put it on the bracket in the black garlic fermentation room, keep the room temperature at 70°C and the humidity at 75%, and the fermentation time is 22 days ;

[0065] (2) peeling: the black garlic that step (1) is processed is put into peeling machine and carries out peeling process;

[0066] (3) Cleaning: rinse the peeled black garlic cloves with clear water, dry them naturally, and set aside;

[0067] (4) Crushing and extracting: put the black garlic after cleaning in step (3) into a colloid mill for grinding and crushing, mix it with 30% fructose syrup in a mass ratio of 1:3, add 1% (m / v) Edible glacial acetic acid, mixed evenly, and ultrasonically assisted extraction for 100 min at 50°C;

[0068] (5) Filtration: when the temperature of the mixed solution is cooled to room temperature, use 200 mesh gauze to filter and extract the mixed solut...

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Abstract

A black garlic fermented beverage and a preparing method thereof are disclosed. Raw materials of the beverage include, by weight, 30-50 parts of black garlic, 15-25 parts of fruits, 15-25 parts of vegetables, 1-10 parts of edible seaweed, 1-10 parts of edible mushrooms and 1-10 parts of medical and edible plants. The method includes preparing the black garlic through a fermentation process, performing ultrasonic assisted leaching to obtain a black garlic leachate, performing sugaring leaching to obtain a composite plant extract liquid, compounding the black garlic leachate and the extract liquid, performing fermentation with composite bacterial strains, and performing curing, clarification and filtration to obtain the beverage. The beverage has a proper sour-sweet taste, rich fragrance and sweet and durable aftertaste and does not have irritating garlic odor. The black garlic is subjected to two times of fermentation so that nutrition value is higher, taste is better, and absorption by human bodies is easier. The beverage has effects of invigorating the spleen, protecting the stomach, boosting human body immunity, preventing ageing, controlling blood sugar, and the like.

Description

technical field [0001] The invention relates to the technical field of plant fermented food processing, in particular to a black garlic fermented beverage and a preparation method thereof. Background technique [0002] Garlic has a pungent taste and a pungent smell, and can be used for food, seasoning or medicine. Garlic has a long history of cultivation in my country. Because of its rich nutritional content, low price and high medicinal value, it has attracted widespread attention from consumers. However, due to the pungent taste and irritating smell of garlic itself, as well as the discomfort caused by excessive consumption to the stomach, the development of the garlic industry is greatly limited. [0003] Black garlic is a food made by natural fermentation of garlic in a certain high-temperature and high-humidity environment. Studies have shown that after fermentation and ripening, the chemical composition of garlic itself has undergone great changes, not only the conten...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L2/60A23L2/84A23L2/72A23L33/105
CPCA23L2/382A23L2/52A23L2/60A23L2/72A23L2/84A23L33/105A23V2002/00A23V2200/04A23V2200/16A23V2200/15A23V2200/30A23V2200/324A23V2250/21A23V2250/212
Inventor 梁岩于配配
Owner SHENZHEN ZHONGKE TAIFU TECH CO LTD
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