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Preparation process of black garlic and preparation method of concentrated juice of black garlic

A technology of black garlic concentrated juice and preparation technology, which is applied in the field of food processing, can solve the problems of limited storage time for deep-processed products, few black garlic processing enterprises, and long fermentation cycle, so as to shorten the production cycle, ensure the quality of black garlic, and save time long effect

Inactive Publication Date: 2019-08-02
LIAONING UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few processing enterprises of black garlic, and the production technology mainly relies on introduction, the fermentation cycle is long, and the production efficiency is low
The shelf life of black garlic is limited and the research and development of deep-processed products is still in its infancy

Method used

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  • Preparation process of black garlic and preparation method of concentrated juice of black garlic
  • Preparation process of black garlic and preparation method of concentrated juice of black garlic

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Fermentation of black garlic

[0029] 1) Select fresh and plump garlic and wash;

[0030] 2) Put it in a drying oven, set the temperature at 90°C, and let it be colored. When the coloring time reaches 24 hours, open the lid of the drying oven, dry at 90°C for 9 hours, and then cover the drying box to seal it. Continue heating and coloring at 90°C for 22 hours; keep the humidity in the drying oven at 70-90%;

[0031] 3) After the coloring is completed, adjust the temperature of the drying box to 70°C and heat for 29 hours to preliminarily ripen the black garlic with skin;

[0032] 4) After the preliminary ripening of the black garlic, the temperature is adjusted to 60° C., and post-ripening is carried out for 48 hours;

[0033] 5) Dry the fermented black garlic at 45° C. for 24 hours to obtain the finished black garlic.

[0034] (2) Preparation of concentrated juice

[0035] 1) Peel the black garlic prepared above to obtain rice garlic and single clove garlic;

...

Embodiment 2

[0041] (1) Fermentation preparation of black garlic

[0042] 1) Select fresh and plump garlic and wash;

[0043] 2) Put it into a drying box, set the temperature at 75°C, and ferment for 15 days.

[0044] 3) The fermented black garlic was dried in a drying oven at 45° C. for 24 hours to obtain a finished black garlic product.

[0045] (2) Preparation of concentrated juice

[0046] 1) Peel the black garlic prepared above to obtain rice garlic and single clove garlic;

[0047] 2) Crushing the single clove of garlic or garlic with a crusher to obtain black garlic and garlic paste;

[0048] 3) Using one-time extraction method, according to the ratio of material to liquid, black garlic and garlic: drinking water = 1:6, put the black garlic and garlic into drinking water for extraction, the extraction temperature is 50 ° C, and the extraction time is 20 minutes Under the condition of black garlic rough infusion extract;

[0049] 4) Filter the crude black garlic extract juice th...

Embodiment 3

[0052] (1) Fermentation preparation of black garlic

[0053] 1) Select fresh and plump garlic and wash;

[0054] 2) Put it into a drying oven, set the temperature at 65°C, and ferment for 15 days.

[0055] 3) The fermented black garlic was dried in a drying oven at 45° C. for 24 hours to obtain a finished black garlic product.

[0056] (2) Preparation of concentrated juice

[0057] 1) Peel the black garlic prepared above to obtain rice garlic and single clove garlic;

[0058] 2) Crushing the single clove of garlic or garlic with a crusher to obtain black garlic and garlic paste;

[0059] 3) Using one-time extraction method, according to the ratio of material to liquid, black garlic and garlic: drinking water = 1:6, put the black garlic and garlic into drinking water for extraction, the extraction temperature is 50 ° C, and the extraction time is 20 minutes Under the condition of black garlic rough infusion extract;

[0060] 4) Filter the crude black garlic extract juice t...

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Abstract

The invention belongs to the technical field of food, and particularly relates to a preparation process of black garlic. Specifically, the black garlic is obtained by performing constant-temperature fermentation or variable-temperature fermentation on unpeeled fresh garlic. A preparation method of black garlic concentrated juice comprises the steps of pulverizing the black garlic prepared to obtain mashed black garlic; placing the mashed black garlic into drinking water for extraction by a one-time extraction method to obtain black garlic coarse extraction juice; filtering and centrifuging theblack garlic coarse extraction juice to obtain black garlic extraction juice; concentrating the black garlic extraction juice in a rotary evaporator to obtain black concentrated juice with a solublesolid content of 20 to 50%. The black garlic production cycle is shortened and the production costs are reduced. In order to obtain high-quality black garlic, the conventional black garlic processinggenerally requires 30 to 60 days, although the production process recorded in the literature is shortened, but the quality of the black garlic is reduced, the black garlic processing process of the invention shortens the processing cycle of the black garlic, and also ensures the quality of the black garlic.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation process of black garlic and a preparation method of concentrated juice thereof. Background technique [0002] Black garlic is a food made by washing fresh raw garlic with its skin and putting it in a high-temperature and high-humidity fermentation box for 60-90 days and then sterilizing it. After fermentation, the entire garlic clove turns from white to black, hence the name black garlic. [0003] Black garlic is a natural health food. Long-term enzymatic fermentation is carried out on selected high-quality garlic. The texture of garlic changes from brittle to soft, and the taste changes from spicy to sweet. It is in the shape of preserved fruit, and the taste is soft, sweet and sour. The fermented garlic not only greatly reduces the bad smell of raw garlic, but also makes the main active ingredients of allicene (Ajoene) and S-allyl-cysteine ​​...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L2/38
CPCA23L19/20A23L2/382
Inventor 李辉孙宁晨刘晓钰李盾羊镇涛李香凝于开源
Owner LIAONING UNIVERSITY
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