Black garlic vinegar and preparation method thereof

Abstract

The invention discloses black garlic vinegar and a preparation method thereof, the black garlic vinegar comprises the following ingredients by mass: 15-25 parts of black garlic, 6-10 parts of cellulase, 6-10 parts of maltodextrin, 10-12 parts of xylitol, 5-7 parts of amylase, 6-8 parts of citric acid, 7-9 parts of white granulated sugar, 7-9 parts of alcohol active dry yeast, 5-8 parts of chrysanthemum extract, 5-7 parts of Maca extract, 6-8 parts of white rice vinegar and 3-5 parts of Malic acid, the black garlic vinegar has a sour flavor of edible vinegar, is pure and soft in sourness, suitable in sweetness and rich in nutrition, can be drunk directly after dilution or used as a seasoning for vegetable, chicken, fish and other food, and can improve the body's blood circulation, improve and regulate bowel function and play the role of health care.

Description

technical field [0001] The invention relates to the field of health drinks, in particular to black garlic vinegar and a preparation method thereof. Background technique [0002] Edible vinegar made by traditional brewing technology has a long history in my country as a condiment. Edible vinegar mainly contains acetic acid, and as a condiment, edible vinegar is very popular among consumers. But edible vinegar nutrient composition is single, very limited to the health-care effect of human body. [0003] 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 e...

AI Technical Summary

Problems solved by technology

However, the direct consumption of common garlic, no matter it is eaten raw or cooked, cannot fully exert the excellent efficacy of garlic.

Moreover, excessive consumption of raw garlic every day will cause irritating damage to the oral cavity, throat, and gastrointestinal mucosa, cause inflammation, and damage the gastrointestinal and liver functions.