Black garlic deep processing product and preparation process thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a black garlic deep processing product and a preparation process thereof. The black garlic deep processingproduct is prepared from the following raw materials by weight: 4-6 parts of a black garlic raw material liquid, 85-95 parts of a soybean / dairy product, 3-6 parts of a sweetener, and 0.1-0.3 part of afermentation agent; wherein the black garlic raw material liquid is prepared from the following raw materials in parts by weight: 1 part of black garlic, 2.5-3 parts of a flavor raw material, 0.04-0.05 part of an enzyme and 17-20 parts of water; the enzyme is pectinase or a mixture of pectinase and protease; the flavor raw materials are denucleated red dates, stemmed strawberries, stemmed blueberries or denucleated yellow peaches; the soybean / diary product is cow milk, goat milk, soybean milk or soymilk; the fermentation agent is lactic acid bacteria; the sweetener is brown sugar, fructose orcane sugar. According to the invention, the black garlic deep processing product is prepared by taking the black garlic, red dates, blueberries, strawberries and yellow peaches as main raw materialsfor fermentation for the first time, so that the variety of the black garlic deep processing product on the market is enriched, and the market application prospect is huge.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a deep-processed black garlic product and a preparation process thereof. Background technique [0002] Black garlic is also known as fermented black garlic, black garlic. It is a deep-processed garlic product made from fresh garlic without adding any other substances in a constant temperature and humidity fermentation box for 60-90 days. The production process of black garlic mainly includes: (1) Selection of raw materials: choose white garlic, red garlic or purple garlic that are plump and full, without damage and scars; Refrigerate at around ℃ to reduce the loss of garlic moisture; (3) Wash and dry: Before the garlic is fermented, wash and dry the garlic raw materials, and choose garlic that is plump and full, without damage or scars; (4) Fermentation: Put The garlic is fermented in a constant temperature and humidity fermentation room. [0003] Black garlic not only...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, most of the fermented black garlic is packaged and sold, and the deep-processing products of black garlic are single, which cannot meet the market demand

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