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Ginseng and black garlic essence liquid and preparation method thereof

A technology of essence and black garlic, which is applied in food preservation, animal feed, food processing, etc., can solve the problem that black garlic essence has a single taste and is difficult to target people, so as to ensure the purity of taste, shorten the cooling time, Easy to absorb effect

Pending Publication Date: 2020-11-20
江苏维昌生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the preparation process of black garlic essence only meets some food-grade nutritional elements normally required by consumers, but it is difficult to target the population. In addition, the taste of black garlic essence is single, and it is lonely in the product series. Among them, it cannot meet the needs of consumers in all aspects or levels. Therefore, a new taste of black garlic essence needs to be released, and a product that meets the needs of middle-aged and elderly people comes out.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of ginseng black garlic essence:

[0030] (1) Selection and cleaning: Select high-quality single-headed black garlic with rich meat and no mildew, peel off the skin of the single-headed black garlic, and select fresh, undamaged and clean fresh ginseng; wash the black garlic and ginseng with water, and then dry them Dried to obtain black garlic and fresh ginseng, set aside, the waste water after cleaning black garlic and ginseng is filtered through a filter to obtain clean water, set aside, mix the liquid slag with black garlic skin to obtain mixed slag, set aside;

[0031] (2) Chopping: Dice the black garlic obtained in step (1), the size of the cubes is 0.6cm×0.6cm×0.6cm~1cm×1cm×1cm, to obtain diced black garlic, set aside, and use step (1) Obtained fresh ginseng slices, slice thickness is 2~5mm, obtain fresh ginseng slices, set aside;

[0032] (3) High-pressure cooking: weigh black garlic, fresh ginseng slices, and pure water according to the m...

Embodiment 2

[0040] The preparation method of ginseng black garlic essence:

[0041] Step (1), step (2), step (7), step (8) are identical with step (1), step (2), step (7), step (8) of embodiment 1;

[0042] remaining steps;

[0043] (3) High-pressure cooking: weigh black garlic, fresh ginseng slices, and pure water according to the mass ratio of 1:0.6:7 for later use; Sealed for high-pressure cooking, fully matured, high-pressure cooking temperature 110-120°C, high-pressure cooking pressure 0.4Mpa-0.6Mpa, high-pressure cooking time 15-20min, after degassing, put the remaining pure water in a sterile container, and then put it in Place the sterile container with the remaining pure water on the high-pressure cooking pot to make the remaining pure water absorb heat and turn it into warm pure water for later use. When the temperature in the high-pressure cooking pot is lowered to 75-85°C, stir and break it to obtain ginseng soup;

[0044] (4) Cooking under reduced pressure: move the ginseng...

Embodiment 3

[0049] The preparation method of ginseng black garlic essence:

[0050] Step (1), step (2), step (7), step (8) are identical with step (1), step (2), step (7), step (8) of embodiment 1;

[0051] remaining steps;

[0052] (3) High-pressure cooking: weigh black garlic, fresh ginseng slices, and pure water according to the mass ratio of 1:0.5:6 for later use; Sealed for high-pressure cooking, fully matured, high-pressure cooking temperature 110-120°C, high-pressure cooking pressure 0.4Mpa-0.6Mpa, high-pressure cooking time 15-20min, after degassing, put the remaining pure water in a sterile container, and then put it in Place the sterile container with the remaining pure water on the high-pressure cooking pot to make the remaining pure water absorb heat and turn it into warm pure water for later use. When the temperature in the high-pressure cooking pot is lowered to 75-85°C, stir and break it to obtain ginseng soup;

[0053] (4) Cooking under reduced pressure: move the ginseng...

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Abstract

The present invention discloses ginseng and black garlic essence liquid and a preparation method thereof. The ginseng and black garlic essence liquid is prepared from diced black garlic, fresh ginsengslices and pure water as raw materials, and prepared by high-pressure cooking, reduced-pressure cooking, filtration, soaking, vacuum concentration, microwave sterilization, etc. The mass ratio of thediced black garlic, fresh ginseng slices and pure water is 1:(0.4-0.6):(5-7). The total sugar content of the ginseng and black garlic essence liquid is 15-35%. The ginseng and black garlic essence liquid expands flavor of black garlic essence liquid, is not easy to absorb, also has functions of improving human body immunity, preventing aging, etc., and meets needs of middle-aged and old people. The preparation method enables the ginseng and black garlic essence liquid to maintain aroma of the black garlic and nutrients in the ginseng and black garlic.

Description

technical field [0001] The invention relates to a ginseng and black garlic essence and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Black garlic is a new type of garlic product, which is rich in nutrients and has high health value, and is recognized by consumers. The domestic black garlic processing industry has just started, and the garlic varieties and processing methods are diversified. The black garlic industry has a lot of room for development. [0003] In the prior art, the preparation process of black garlic essence only meets some food-grade nutritional elements normally required by consumers, but it is difficult to target the population. In addition, the taste of black garlic essence is single, and it is lonely in the product series. Among them, it cannot meet the needs of consumers in all aspects or levels. Therefore, a new black garlic essence with a taste needs to be released, and a product that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L5/10A23L5/00A23L3/01A23K10/12A23K10/37A23K50/10
CPCA23L33/105A23L5/13A23L5/51A23L3/01A23K10/12A23K10/37A23K50/10A23V2002/00A23V2200/302A23V2200/324A23V2250/212A23V2250/2124A23V2300/14A23V2300/50Y02P60/87
Inventor 刘晓东
Owner 江苏维昌生物科技有限公司
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