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A kind of black garlic and shallot drink and its processing method

A processing method, technology of black garlic chives, applied in food ingredients containing natural extracts, food ingredients as thickeners, functions of food ingredients, etc., can solve the problem of low solubility of shallot oil and achieve large market promotion Value, low processing cost, and the effect of improving stability

Active Publication Date: 2016-12-28
广西昌弘制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The present invention aims at the problems existing in the prior art, provides a black garlic chive beverage and its processing method, solves the problem of low solubility of shallot oil in water in the prior art, develops the application of shallot in beverages, and expands the beverage The diversification of products provides a new direction for the utilization of black garlic and chives

Method used

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  • A kind of black garlic and shallot drink and its processing method
  • A kind of black garlic and shallot drink and its processing method
  • A kind of black garlic and shallot drink and its processing method

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A processing method of black garlic and shallot drink, comprising the following steps:

[0035] (1) Preparation of fermented black garlic:

[0036] Manually select fresh purple-skinned garlic with no spots, mildew, injuries, and residues as raw materials, peel it, wash it, and dry it at room temperature; crush the dried garlic into garlic paste with a particle size of 5-7mm, and add 2 times the quality of garlic paste to the paste Garlic juice was prepared into garlic juice; the garlic juice was subjected to variable temperature vacuum fermentation: the temperature in the early stage of fermentation was 72°C, and the fermentation time was 15 days; The time is 4 days; after the fermentation is finished, the fermented black garlic (moisture content 70%) is obtained by drying with hot air at 30°C;

[0037] (2) prepare chive extract:

[0038] Wash and dry the fresh shallots, remove the root of the shallots, cut into sections (2-2.5 cm in length), add peanut oil with 40% o...

Embodiment 2

[0042] A processing method of black garlic and shallot drink, comprising the following steps:

[0043] (1) Preparation of fermented black garlic:

[0044] Manually select fresh purple-skinned garlic with no spots, mildew, injuries, and residues as raw materials, peel it, wash it, and dry it at room temperature; crush the dried garlic into garlic paste with a particle size of 5-7mm, and add 2 times the quality of garlic paste to the paste Garlic juice was prepared into garlic juice; the garlic juice was subjected to variable temperature vacuum fermentation: the temperature in the early stage of fermentation was 74°C, and the fermentation time was 17 days; the temperature in the middle stage of fermentation was 67°C, and the fermentation time was 8 days; 6 days; after the fermentation, use 30°C hot air drying to obtain fermented black garlic (moisture content 72%);

[0045] (2) prepare chive extract:

[0046] Wash and dry the fresh shallots, remove the roots of the shallots, c...

Embodiment 3

[0050] A processing method of black garlic and shallot drink, comprising the following steps:

[0051] (1) Preparation of fermented black garlic:

[0052] Manually select fresh purple-skinned garlic with no spots, mildew, injuries, and residues as raw materials, peel it, wash it, and dry it at room temperature; crush the dried garlic into garlic paste with a particle size of 5-7mm, and add 2 times the quality of garlic paste to the paste Garlic juice was prepared into garlic juice; the garlic juice was subjected to variable temperature vacuum fermentation: the temperature in the early stage of fermentation was 73°C, and the fermentation time was 16 days; The time is 5 days; after the fermentation is finished, the fermented black garlic (moisture content 71%) is obtained by drying with hot air at 30°C;

[0053] (2) prepare chive extract:

[0054] Wash the fresh shallots, shake them dry, remove the roots of the shallots, cut them into sections (2-2.5 cm in length), add peanut ...

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Abstract

The invention discloses a novel black garlic and chive beverage and a preparation method thereof. The beverage of the invention uses fermented black garlic and shallot extract as main raw materials. The method of the invention comprises the following steps: (1) preparing fermented black garlic: using seasoning Warm vacuum fermentation; (2) preparation of shallot extract; (3) deployment, homogenization, re-deployment, sterilization, and filling; the method of the invention is simple and easy, and the processing cost is low. The stability of the food has developed a new direction for the utilization of shallots and black garlic. The product of the present invention has the rich aroma and taste quality of shallots, comprehensive and rich nutrition, meets the needs of consumers for new tastes, and has greater marketing value.

Description

Technical field: [0001] The invention relates to the field of food processing, and relates to a beverage and a processing method thereof, in particular to a black garlic and shallot beverage and a processing method thereof. Background technique: [0002] Black garlic, also known as fermented black garlic, is a food made from fresh raw garlic with its skin fermented in a fermentation box. It retains the original ingredients of raw garlic and plays a huge role in enhancing human immunity, restoring human fatigue, and maintaining human health. It has a positive effect, and tastes sweet and sour. It has no garlic smell after eating and does not get angry. It is a quick-acting health food. [0003] Black garlic has a very high nutritional value. The test report of the inspection agency shows that every 100g of fresh garlic contains 63.8g of water, 7.2g of sugar, 5.2g of protein, 10.2g of fat, 10mg of calcium, 12.5mg of phosphorus, 1.3mg of iron, and vitamin B10. 29mg, vitamin B2...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/00
CPCA23L2/02A23L2/52A23V2002/00A23V2200/242A23V2200/302A23V2200/308A23V2200/32A23V2200/324A23V2200/326A23V2200/3262A23V2200/30A23V2250/032A23V2250/21A23V2250/5036A23V2250/5086A23V2300/26
Inventor 刘更新
Owner 广西昌弘制药有限公司
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