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Method for producing concentrated black garlic juice and application thereof

A technology of black garlic concentrated juice and production method, which is applied in the field of food processing, to achieve the effect of improving and regulating intestinal function and enriching nutrients

Active Publication Date: 2011-11-16
山东蒜元堂生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

That said, the theory that garlic has no effect without its pungent taste is false

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Garlic rice 500kg, cut into 3mm thin slices, put in a fermentation tank, add 1000kg of water, heat to 85°C, and keep warm for 48 hours. The temperature was lowered to 70°C and kept for 96 hours. Release the material, extract juice through a plate and frame filter press to obtain 1320 kg of black garlic juice, add 13 kg of 1% chitosan acetic acid solution, stir and clarify, and filter through a plate and frame filter to obtain 1300 kg of clarified black garlic juice.

Embodiment 2

[0020] Garlic rice 500kg, cut into 3mm thin slices, put in a reaction kettle, add 750kg of clear water, heat to 80°C, and keep warm for 60 hours. The temperature was lowered to 70°C and kept for 72 hours. Release the material, extract the juice through a plate and frame filter press to obtain 1100 kg of black garlic juice, add 13 kg of 1% chitosan acetic acid solution, stir and clarify, and filter through a plate and frame filter to obtain 1100 kg of clarified black garlic juice, and use reverse osmosis to obtain 1100 kg of black garlic juice The film was concentrated to 500kg. Concentrate by evaporation under reduced pressure, control the temperature at 55~60°C, and the pressure at -0.5~-0.8Mpa to obtain 250kg black garlic concentrated juice.

Embodiment 3

[0021] Embodiment 3: the production of black garlic powder

[0022] Get 50kg of concentrated black garlic juice in Example 2, and spray-dry under the conditions of 140°C of inlet air and 80°C of outlet air to obtain 29kg of black garlic powder.

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly discloses a method for producing concentrated black garlic juice and application thereof. The concentrated black garlic juice is prepared from black garlic through processes of heat preservation and fermentation, juice taking, clarification and concentration. The product has unique black garlic flavor and rich nutrient components, can be directly drunk after being blended, can also be used for processing various seasonings and nutritional supplements, can improve and regulate intestinal functions, and achieves a health-care effect.

Description

(1) Technical field [0001] The invention belongs to the field of food processing, in particular to a production method and application of concentrated black garlic juice. (2) Background technology [0002] Garlic itself is a kind of food with both medicine and food, and was selected as "the best plant medicine". The 1990 research results of the National Cancer Research Center of the United States showed that among the 48 common anti-cancer foods, the anti-cancer ability of garlic ranked first. However, the direct consumption of common garlic, no matter it is eaten raw or cooked, cannot fully exert the excellent effect of garlic. Moreover, excessive consumption of raw garlic every day can cause irritating damage to the oral cavity, throat, and gastrointestinal mucosa, cause inflammation, and damage gastrointestinal and liver functions. [0003] At present, how to make various beneficial ingredients of garlic fully absorbed by the human body has been listed as an importa...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L2/02A23L1/221A23L1/30C12G3/04A23L19/00A23L27/10
Inventor 刘福锦薛乃峰何军赵保翠
Owner 山东蒜元堂生物科技有限公司
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