Black garlic compound beverage and preparing method thereof

A technology of black garlic and beverages, applied in the direction of food ingredients as antioxidants, functions of food ingredients, food science, etc., can solve few problems, and achieve the effect of comprehensive characteristics, soft flavor, and good health value

Inactive Publication Date: 2019-10-25
上海交通大学云南(大理)研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on the development of beverages using black wolfberry and black garlic as raw materials

Method used

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  • Black garlic compound beverage and preparing method thereof
  • Black garlic compound beverage and preparing method thereof
  • Black garlic compound beverage and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0031] The present invention also provides the preparation method of the compound drink described in above-mentioned technical scheme, comprises the following steps:

[0032] (1) The black garlic and ebony plum are independently prepared into slurry and then mixed to obtain the first mixed solution;

[0033] (2) Boiling the first mixed solution obtained in the step (1) with water to obtain a second mixed solution; the amount of the water accounts for 5% to 20% by mass of the total amount of water;

[0034] (3) The black wolfberry is prepared into the black wolfberry slurry and mixed with the second mixed solution to obtain the third mixed solution;

[0035] (4) Mix the sucrose, citric acid, compound stabilizer, water and the third mixed solution to obtain a black garlic compound drink; the amount of the water accounts for 80% to 95% by mass of the total amount of water.

[0036] In the present invention, the black garlic and ebony plum are separately prepared into slurries an...

Embodiment 1

[0042] A black garlic compound drink:

[0043] In terms of mass percentage, the black garlic content is 0.8%, the black plum content is 5.6%, the black wolfberry content is 3.2%, the sucrose content is 8%, the citric acid content is 0.075%, the compound stabilizer content is 0.10% and the balance is water. Wherein, the composite stabilizer is composed of sodium alginate and xanthan gum, and the mass ratio of sodium alginate and xanthan gum is 1:1.

[0044] The preparation method of black garlic compound drink:

[0045] (1) Black garlic pretreatment: select black garlic with complete shape, soft texture, brown-black color, and no microbial contamination and mildew, wash and crush to make black garlic paste for later use;

[0046] (2) Pretreatment of ebony plums: select and weigh ebony plums with complete structure, no pests and mildew, wash the surface to remove residual sediment and miscellaneous branches, soak in pure water at room temperature for 5 hours, manually remove the ...

Embodiment 2

[0054] A black garlic compound drink:

[0055] In terms of mass percentage, the black garlic content is 2.4%, the black plum content is 5.6%, the black wolfberry content is 2.4%, the sucrose content is 8%, the citric acid content is 0.1%, the compound stabilizer content is 0.08% and the balance is water. Wherein, the composite stabilizer is composed of sodium alginate and xanthan gum, and the mass ratio of sodium alginate and xanthan gum is 1:1.

[0056] The preparation method is the same as in Example 1.

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Abstract

The invention provides a black garlic compound beverage and a preparing method thereof, and relates to the technical field of garlic deep processing. The black garlic compound beverage is prepared from, by mass, 0.8-2.4 parts of black garlic, 4.0-5.6 parts of smoked plum, 2.4-4.0 parts of lycium ruthenicum, 8-10 parts of saccharose, 0.05-0.1 part of citric acid, 0.08-0.12 part of a compound stabilizer and 77.78-84.67 parts of water. The compound stabilizer comprises sodium alginate and xanthan gum, wherein the mass ratio of the sodium alginate to the xanthan gum is 1:2-2:1. The prepared blackgarlic compound beverage product is rich in nutrition, mellow, palatable, transparent and bright in color and luster, and stable in texture, has the active functions such as oxygen resistance, can well meet the health requirement of modern diet therapy regimen, and integrates flavor and health-care value.

Description

technical field [0001] The invention relates to the technical field of garlic deep processing, in particular to a black garlic compound beverage and a preparation method thereof. Background technique [0002] Garlic can be used as medicine and food, and is known as "natural antibiotic". The use of black garlic in China is still consumed as a traditional raw material and as a primary processed product. Black garlic is a deep-processed product of garlic made through biological fermentation, which removes the smell of garlic and enhances the original physiological activity. Compared with garlic, it retains the original nutrition and function, and its antioxidant and anti-acidification ability has increased by about 10 times. In addition, fermented black garlic is less pungent and irritating, sweet and sour, not easy to get angry, and easier to promote and eat in the market. [0003] Compared with red wolfberry, black wolfberry has a higher content of vitamins and minerals an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/56A23L2/60A23L2/62A23L33/10A23L5/20
CPCA23L2/382A23L2/60A23L2/56A23L2/62A23L33/10A23L5/20A23V2002/00A23V2200/02A23V2200/30A23V2250/5026A23V2250/5086
Inventor 邓云吕丹阳江永利王丹凤
Owner 上海交通大学云南(大理)研究院
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