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Biologically-fermented black garlic beverage and production method thereof

A bio-fermentation and production method technology, applied in the field of nutrition and health beverages, can solve problems such as difficult to achieve popular application, consumption method and consumption limit, etc., to achieve multi-nutritional value and quality flavor, improve taste and quality, anti-aging and other problems. The effect of high oxidation performance

Active Publication Date: 2012-10-03
江苏鑫瑞源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because garlic has a very strong irritating odor, people are subject to many restrictions in terms of eating methods and consumption, it is difficult to achieve popular popularization and application, and it cannot make garlic play its more beneficial effects well.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 10 kg of clean black garlic, dry it by freeze-drying method, pulverize it with a jet mill, and pass through a sieve of 800 mesh to 1000 mesh to obtain black garlic powder, which is set aside.

Embodiment 2

[0030] Take 10 kg of barley malt and add 60 kg of pure water, soak it at 50-55°C for 1 hour, then adjust the water temperature to 80-90°C, keep it for 3-4 hours, heat and boil for 1 hour, filter the juice, and Put it in storage, add 40 kg of pure water to the filter residue, boil for 1 hour, filter to get the juice, combine with the above filtrate, filter with 800 mesh nylon mesh, and concentrate the filtrate under reduced pressure at 55-65°C to a specific gravity of 1.30-1.40 to obtain barley malt extract. Ointment, spare.

Embodiment 3

[0032] Take the hops and crush them into fine powder, pass through a 1000-1200 mesh sieve, and set aside.

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PUM

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Abstract

The invention discloses a biologically-fermented black garlic beverage and a production method of the biologically-fermented black garlic beverage. The biologically-fermented black garlic beverage is characterized by comprising the following raw materials by weight percentage: 0.6-1.2% of black garlic, 0.5-0.9% of barley malt extract, 0.01-0.03% of xylo-oligosaccharide, 0.01-0.02% of humulus lupulus, 0.02-0.04% of sucralose, 3-5% of honey, 93.61-95.61% of pure water, and 0.25-0.5% of yeast fermented agent. The biologically-fermented black garlic beverage provided by the invention remains the nutrient contents of the black garlic, and enhances multiple nutritional values, quality and flavour of the black garlic beverage by full fermentation, and also improves the oxidization resistance of the product. The black garlic drink provides good a very good health-care function for people who drink the black garlic drink. The black garlic drink provided by the invention is particularly suitable to drink by people with hypertension, hyperlipidemia and arteriosclerosis and the like and people who are old and weak or have low immunity.

Description

technical field [0001] The invention relates to a nutritional and health-care drink, in particular to a black garlic bio-fermented drink and a production method thereof. Background technique [0002] Garlic is rich in nutrients and contains 17 kinds of amino acids, among which the content of lysine, leucine and valine is relatively high, and the content of vitamins is also quite rich, including vitamin C and vitamin B 1 , B 2 , P and other B vitamins and vitamin A. Carbohydrates in garlic include reducing sugars, sucrose and polysaccharides, among which polysaccharides have the highest content. Modern scientific research has confirmed that garlic also has a good effect of inhibiting superoxide free radicals, and can improve immunity. It has good preventive effects on preventing arteriosclerosis, lowering blood pressure, stabilizing blood sugar, anti-aging, and cardiovascular diseases. An excellent natural health food. [0003] Because garlic has a very strong pungent odo...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L2/52A23L1/09
Inventor 张志年张奎昌
Owner 江苏鑫瑞源食品有限公司
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