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Black garlic lactic acid bacteria fermented drink and preparation method thereof

The technology of black garlic lactic acid bacteria and compound lactic acid bacteria is applied in the directions of bacteria, lactobacilli, food ingredients and the like used in food preparation, which can solve the problems of less deep-processed products, and achieve the effects of high nutritional value, good taste and guaranteed shelf life.

Inactive Publication Date: 2019-04-26
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the application and demand of black garlic functional products have been increasing, but at present, the development of black garlic is mostly focused on the improvement of processing technology, and there are few diversified deep-processed products of black garlic.

Method used

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  • Black garlic lactic acid bacteria fermented drink and preparation method thereof

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preparation example Construction

[0032] The preparation process of the white fungus powder is: washing the dried white fungus in clean water, drying in an oven at 50-70°C for 24 hours, and then grinding and grinding.

[0033] The preparation process of the yam powder is: washing the yam, steaming at 100°C for 20 min, peeling, keeping it for 5 hours under the conditions of 30-50Pa and 5°C, and then controlling the vacuum degree to 15-30Pa for 3h , Crush it.

Embodiment 1

[0035] A black garlic lactic acid bacteria fermented beverage includes the following raw materials in parts by weight: 80 parts of black garlic juice, 12 parts of milk powder, 2 parts of yam powder, 4 parts of white fungus powder, and 2 parts of compound lactic acid bacteria.

[0036] The preparation process of the black garlic juice is:

[0037] S1 Crush the black garlic, add 8 times the volume of water, sonicate for 85 min at 45°C, boil for 30 min, homogenize in a homogenizer and filter to obtain the black garlic concentrated juice raw material;

[0038] S2 dilutes the obtained concentrated black garlic juice with water 6 times to obtain black garlic juice.

[0039] The preparation method of the black garlic lactic acid bacteria fermented beverage includes the following steps:

[0040] (1) At room temperature, add milk powder and white fungus powder to the black garlic juice and mix well;

[0041] (2) Inoculate the activated compound lactic acid bacteria into black garlic juice and fer...

Embodiment 2

[0050] A black garlic lactic acid bacteria fermented beverage includes the following raw materials in parts by weight: 120 parts of black garlic juice, 8 parts of milk powder, 6 parts of yam powder, 1 part of white fungus powder, and 5 parts of compound lactic acid bacteria.

[0051] The preparation process of the black garlic juice is:

[0052] S1 Crush the black garlic, add 12 times the volume of water, sonicate for 120 min at 55°C, boil for 20 min, homogenize and filter to obtain the black garlic concentrated juice raw material;

[0053] S2 dilutes the obtained concentrated black garlic juice by 4 times with water to obtain black garlic juice.

[0054] The preparation method of the black garlic lactic acid bacteria fermented beverage includes the following steps:

[0055] (1) Add milk powder and white fungus powder to the black garlic juice and mix well;

[0056] (2) Inoculate the activated compound lactic acid bacteria into black garlic juice and ferment for 24 hours at 40°C;

[0057]...

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Abstract

The invention belongs to the field of food drink, and particularly relates to black garlic lactic acid bacteria fermented drink which is prepared from the following raw materials in parts by weight: 80-120 parts of black garlic juice, 8-12 parts of milk powder, 2-6 parts of yam flour, 1-4 parts of tremella powder and 2-54 parts of composite lactic acid bacteria. The drink is prepared by mixing andfermenting a composite bacterial strain of lactobacillus casei, lactobacillus paracasei, lactobacillus acidophilus and lactobacillus plantarum. The drink has flavour, fragrance and mouth feel of lactic acid bacteria drink, and also increases the nutrition and the healthcare function of the black garlic. Meanwhile, the invention also provides a preparation method of the drink. The content of allicin is controlled through a process, so that the black garlic lactic acid bacteria fermented drink suitable for various kinds of people to drink is prepared.

Description

Technical field [0001] The invention belongs to the field of food and beverages, and particularly relates to a black garlic lactic acid bacteria fermented beverage and a preparation method thereof. Background technique [0002] Black garlic, also known as fermented black garlic, is a food made from fresh raw garlic and fermented in a fermentation tank for 90-120 days. It can retain the original ingredients of raw garlic and contains trace elements. The content is high, the taste is sweet and sour, without garlic flavor. [0003] The super-high nutritional value of black garlic and its "sweet, soft and glutinous" taste are gradually being recognized and recognized by people, and it is gradually moving towards people's lives. After eating, there is no garlic smell, it has anti-oxidation and anti-acidification effects, and it is also effective for diabetes, hypertension, hyperlipidemia, cancer and other diseases. The inspection report of the inspection agency shows: per 100g fresh g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00A23L2/42
CPCA23L2/382A23L2/42A23L33/00A23V2002/00A23V2400/165A23V2400/125A23V2400/113A23V2400/169A23V2200/14A23V2200/16A23V2200/30A23V2250/21A23V2200/32
Inventor 卢晓明张明瑶乔旭光郑雅雯赵雪纯丁宁李宁阳
Owner SHANDONG AGRICULTURAL UNIVERSITY
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