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Preparation method of black garlic juice and black garlic powder

The black garlic concentrated juice and black garlic technology are applied in the preparation of black garlic powder and processed into the field of black garlic juice, which can solve the problems of high storage and transportation costs, poor product clarity, and high energy consumption of garlic juice

Inactive Publication Date: 2011-10-26
JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The energy consumption of cooking garlic juice in this process is high, without pressing, solid-liquid separation and concentration, there are disadvantages of low yield of black garlic juice, poor product clarity and high storage and transportation costs. At the same time, this process still produces garlic. waste such as slag and garlic skin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0009] A preparation method of black garlic extract, the steps are as follows:

[0010] 1) Choose the whole head of black garlic, wash it with water, and the black garlic does not need to be peeled;

[0011] 2) Add pure water at 35-45°C to the cleaned black garlic in step 1), the weight ratio of black garlic to pure water is 1: (2-5), and crush for 10-15 minutes to make a slurry;

[0012] 3) placing the material slurry prepared in step 2) for 30-60 minutes, and then pressing to obtain squeezed juice and garlic residue; garlic residue for later use;

[0013] 4) Centrifuge the squeezed juice obtained in step 3) at a centrifugal speed of 3000-3500 rpm to obtain a supernatant and a solid-phase precipitate; the solid-phase precipitate is set aside;

[0014] 5) Filter the supernatant obtained in step 4) to obtain a clear black garlic juice product.

[0015] After above-mentioned step 5), continue following steps, prepare black garlic concentrated juice:

[0016] 6) Concentrate th...

specific Embodiment approach

[0058] The present invention will be further described below in conjunction with specific examples, but the protection scope of the present invention is not limited thereto.

[0059] The black garlic raw material used in the following examples is produced in Jinxiang County, Shandong Province; the equipment used is a commercially available product, wherein the wrapped press is purchased from the German Wahlei company, model: RZ2.5 / 2-9 / B; horizontal screw The centrifuge was purchased from Germany Westfalia Separator Company, model: CA150-01-33; the diatomite filter was purchased from Jinan Lixin Light Industry Machinery Co., Ltd., model: GT-400; the organic membrane tubular ultrafiltration device was purchased from Hubei Shashi Water The processing equipment manufacturer, model: GCG-K310-6; the vacuum rotary evaporator was purchased from Shanghai Shensheng Technology Co., Ltd., model: R502B; the tube evaporation concentrator was purchased from GEA Wiegand Company, Germany, model...

Embodiment 1

[0062] A preparation method of black garlic juice and black garlic powder, the steps are as follows:

[0063] 1) Weigh 10kg of black garlic with skin, remove impurities therein, and rinse with water;

[0064] 2) Add 20 kg of pure water at 40°C to the black garlic cleaned in step 1), and beat for 10 minutes with a fruit and vegetable crusher to make a material slurry;

[0065] 3) Place the material slurry obtained in step 2) for 40 minutes, then squeeze it with a wrapped press to obtain 23kg of squeezed juice and 6.7kg of garlic residue; the garlic residue is for subsequent use;

[0066] 4) Centrifuge the squeezed juice obtained in step 3) with a horizontal screw centrifuge at a centrifugal speed of 3000 rpm to obtain 22 kg of supernatant and 1 kg of solid-phase precipitate; the solid-phase precipitate is for use;

[0067] 5) Add 1kg of diatomite to the supernatant obtained in step 4), filter with a diatomite filter to obtain 21.5kg of black garlic clear juice product, and the...

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PUM

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Abstract

The invention discloses a preparation method of black garlic juice and black garlic powder, and belongs to the technical field of deep processing of food products. The preparation method is characterized in that whole black garlic with peel is utilized as a raw material; water is utilized as an extraction solvent; and a water-soluble component of black garlic is extracted through the processes ofcrushing and extraction, squeeze and solid-liquid separation. The extracted liquid component can be prepared into black garlic juice or concentrated black garlic juice for liquid food ingredients such as black garlic beverages, black garlic vinegar, black garlic soy and the like, and residual garlic residues and garlic peel are prepared into ultra-micro garlic powder rich in amino acids and dietary fiber through the processes of drying and ultra-micro crushing. The ultra-micro garlic powder can be utilized as an ingredient of instant seasoning powder, local-flavor cakes and the like.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a preparation method and application of processing black garlic juice and black garlic powder with black garlic as a raw material. Background technique [0002] After the garlic is washed and fermented, it is made into black garlic. The carbohydrates in the garlic are converted into fructose, and the protein is converted into amino acids, so that aspartic acid, leucine, glutamic acid, serine, glycine, and histidine in black garlic , threonine, valine, methionine, cystine, isoleucine and other amino acid content significantly increased than white garlic. Studies have shown that the content of biologically active substances and antioxidant effects in black garlic are more than two times higher than those in white garlic. Therefore, the nutritional content of black garlic is higher than that of white garlic, and it is more easily absorbed by the human body....

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L1/221A23L19/00A23L27/10A23L33/00
Inventor 丁辰周元炘葛邦国赵岩马超
Owner JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
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