CN102697138A - Biologically-fermented black garlic beverage and production method thereof - Google Patents
Biologically-fermented black garlic beverage and production method thereof Download PDFInfo
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- CN102697138A CN102697138A CN201210221611XA CN201210221611A CN102697138A CN 102697138 A CN102697138 A CN 102697138A CN 201210221611X A CN201210221611X A CN 201210221611XA CN 201210221611 A CN201210221611 A CN 201210221611A CN 102697138 A CN102697138 A CN 102697138A
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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
The present invention relates to a kind of nutrient health-care beverage, be specifically related to a kind of black garlic biofermentation beverage and production method thereof.
Background technology
The abundant nutrients of garlic contains 17 seed amino acids, and wherein the content of lysine, leucine, valine is higher, and the content of vitamin is also quite abundant, and vitamin C, Cobastab are arranged
1, B
2, B family vitamin such as P and vitamin A etc.Carbohydrate in the garlic has reduced sugar, sucrose and polysaccharide etc., and is wherein the highest with polysaccharide content.Modern scientific research confirms that garlic also has the effect of the ultra oxyradical of good restraining; And tool improves immunocompetence; To prevent artery sclerosis, bring high blood pressure down, stablize blood sugar, anti-ageing, angiocardiopathy all has the better prevention effect, is a kind of good natural health care.
Because garlic has very strong impulse property stink, makes people having received a lot of restrictions aspect eating method and the amount, is difficult to reach the popularity popularization and application, can not make its more beneficial effect of garlic performance well.
The development of the black garlic of fermentation; The new approaches of garlic development and use have been promoted; Black garlic through ferment making not only makes the bad stink of garlic be eliminated; Make the garlic quality that very big lifting has been arranged simultaneously, useful nutritional labeling is improved, and wherein reduced sugar, total amino acid content, protein all are improved in the process of biofermentation.Commercial goods property is deceived garlic at present, taste pure and fragrant and sweet, and good palatability gets consumer reception very much, because the health-care efficacy of black garlic is outstanding, it is hot in the consumer group, to form one black garlic, this is to ensureing and promoting that health of masses has played useful social effect.
Develop more how useful black garlic preparation product and go to cater to the market demand; For different consumers provide different demands; Can make black this health food effective of garlic obtain wider popularizing; Letting the more masses be benefited, research and develop a kind of black garlic biofermentation beverage, is main purpose of the present invention.
Summary of the invention
The invention provides a kind of black garlic biofermentation beverage; Both kept black garlic nutrient component and effect; The sweet local flavor that has distinctive fragrance of black garlic and honeydew again; Changed the pungent bad smell that common garlic prepares beverage, improved mouthfeel and the quality of garlic, for artery sclerosis, hypertension, hyperglycaemia and the crowd that suffers from angiocardiopathy provide a kind of alternative beverage products.
Another object of the present invention provides a kind of black garlic biofermentation drink producing method.
Technical scheme of the present invention realizes in the following manner:
It is 0.6%～1.2% black garlic, 0.5%～0.9% fructus hordei germinatus medicinal extract, 0.01%～0.03% xylo-oligosaccharide, 0.01%～0.02% hops, 0.02%～0.04% Sucralose, 3%～5% honey, 93.61%～95.61% pure water and 0.25%～0.5% saccharomycetes to make fermentation agent by weight percentage that a kind of black garlic biofermentation beverage, its raw material are formed.
Be further optimization and/or selection below to such scheme:
Above-mentioned saccharomycetes to make fermentation agent can be adopted saccharomyces cerevisiae or candidiasis.
It is subsequent use that above-mentioned black garlic at first is prepared into black garlic powder, and its method is to get black garlic to adopt freeze-drying to carry out drying, pulverizes with airslide disintegrating mill, crosses 800 orders～1000 mesh sieves, must deceive garlic powder.
Above-mentioned described fructus hordei germinatus medicinal extract prepares as follows: get in 6 times of amounts of fructus hordei germinatus adding pure water, insulation was soaked 1 hour under 50-55 ℃ of temperature conditions, increased temperature again to 80-90 ℃ of maintenance 3-4 hour, and then boiled 1 hour; Leaching juice, other puts preservation, and filter residue adds 4 times of amount pure water again; Boiled 1 hour, and filtered taking juice, merge with preceding liquid; With 800 order nylon net filters, filtrating is condensed into than weighs 1.30～1.40 in 55-65 ℃ of decompression, promptly gets fructus hordei germinatus medicinal extract.
Above-mentioned hops adopts following method processing subsequent use: hops to be pulverized into fine powder, cross 1000～1200 mesh sieves.
Above-mentioned black garlic biofermentation drink producing method; It is characterized in that being undertaken by following step: black garlic, fructus hordei germinatus medicinal extract, xylo-oligosaccharide, hops, Sucralose, honey and the pure water of requirement fully being mixed obtaining mixture, and in mixture, add the saccharomycetes to make fermentation agent of requirement, is 31 ℃ to 33 ℃ following ferment at constant temperature 15 to 18 hours in temperature; Filter; Heat 130 ℃ to 135 ℃ slakings 30 minutes to 45 minutes then, ultrafiltration promptly gets and deceives garlic biofermentation beverage.
Be further optimization and/or selection below to technique scheme:
Before above-mentioned fermentation, can carry out sterilization processing to mixture.
Above-mentioned fermentation temperature is 31 ℃ to 33 ℃, and fermentation time is 15-18 hour.Above-mentioned heating curing temperature is 130 ℃ to 135 ℃, and the time is 30 minutes to 45 minutes.
Fructus hordei germinatus medicinal extract among the present invention; Be that germination caryopsis with grass family Hordeum plant barley Hordeumvulgarel. is a raw material; The medicinal extract that utilizes method of the present invention to be prepared into; Fructus hordei germinatus contains nutritional labelings such as amylolytic enzyme, protease, starch, protein, maltose, Cobastab, alpha-tocopherol quinone, and contains carbon-glucosyl group flavones, maltoside, leucoanthocyanin, Hordenine (C
11H
18ON) etc., secretion has slight increase effect to malt extract to human gastric juice, and pepsinia is also had slight facilitation, and poor appetite, dyspeptic abdominal distention, indigestion and hyperlipemia are all had good effect.
Utilizing fructus hordei germinatus medicinal extract one is the leaching that helps its nutritional labeling; The performance result of use, the use amount of minimizing fructus hordei germinatus, the 2nd, be beneficial to fermentation; Giving the zymophyte nutritional labeling with when satisfying fermentation; Through zymogenic conversion metabolism, the nutritional labeling that more can make fructus hordei germinatus extract medicinal extract transforms, and promotes the practical application of this product.
Hops is claimed lupulus, yeast flower again; Formal name used at school: Humulus lupulus, contain Humulone, heteronomy humulone A and B, lupulones, myrcene, humulene, linalool, golden hop alcohol, rutin sophorin and hop resin and hops wet goods composition, have stomach strengthening and digestion promoting; Tranquilizing and allaying excitement, reducing fever and causing diuresis, effects such as antifatigue; Traditional Chinese medicine is often made tea or is fried in shallow oil soup and take in indigestion, anorexia, and it is damp and hot to have a sleepless night; difficult urination, treatment of diseases such as tuberculosis heating.
Hops application in the present invention helps the clarification of fructus hordei germinatus medicinal extract after fermentation, owing to the interpolation of hops, can the protein complexing in the fructus hordei germinatus medicinal extract be separated out, thereby can make the effect of playing the product clarification; The strong hops taste of hops can excite appetite; The fragrance of hops and the delicate fragrance of Fructus Hordei Germinatus make product increase implicit peculiar flavour; Heteronomy humulone in the hops and from the foaming protein complex of Fructus Hordei Germinatus forms the foam of product fine of the present invention, and the finished product color and luster that fermentation is come out is pale brown, fine and smooth, abundant and to hang the lasting beverage foams of cup next, the desire of bringing out people's diet.
Hop power is broken into 1000 orders～1200 order fine powders, and black garlic powder is broken into 800 orders～1000 order fine powders; Can improve its material dispersed degree, promote the stripping of active ingredient, and can improve the compatibility when mixing with unclassified stores, help the completion of sweat, owing to the dissolution rate height of the fine powder of material, consumption can correspondingly reduce, the cost of reduction finished product.
Xylo-oligosaccharide; Claim wood oligose again; Be by 2-7 wood sugar molecule and β-1; The functional polymerization sugar of 4 glucosides be combined intos has the generation that reduces poisonous tunning and harmful bacteria enzyme, suppresses pathogen and diarrhoea, prevents constipation, the protection liver function, reduces serum cholesterol, enhancing body immunity, impels body to generate the function of multiple nutrients material and B family vitamin, is applicable to gastrointestinal dysfunction, diabetes, hypertension, obesity, arteriosclerotic's healthcare applications.The fit applications of xylo-oligosaccharide in product of the present invention can effectively promote the health-care efficacy with other active ingredient, and the product effect is improved.
Black garlic biofermentation beverage of the present invention; The nutritional labeling that had both kept black garlic has fully promoted the many nutritive values and the quality and flavor of its beverage again through fermentation, product can make full use of nutritional labeling and the physiological activator in the fermented beverage; The antioxygenic property of product is high; The color and luster of its beverage products is pale brown look, clear, taste pure and fragrant and sweet; When people drink, can play good health-care effect, suitable especially suffer from the drunk by people of disease such as hypertension, high fat of blood, artery sclerosis and old, hypoimmunity.
The specific embodiment
Following examples only are to further specify of the present invention, and they are not limitation of the present invention.
Embodiment 1
Get clean black garlic and adopt freeze-drying to carry out drying for 10 kilograms, pulverize, cross 800 orders～1000 mesh sieves, must deceive garlic powder with airslide disintegrating mill, subsequent use.
Embodiment 2
Get 10 kilograms of fructus hordei germinatus and add 60 kilograms of pure water, insulation was soaked 1 hour under 50～55 ℃ of temperature conditions, regulated water temperature to 80～90 ℃ again, kept 3～4 hours; Heated and boiled is 1 hour again, leaching juice, and other puts preservation, and filter residue adds 40 kilograms of pure water; Boiled 1 hour, and filtered taking juice, merge with above-mentioned filtrating, with 800 order nylon net filters; Filtrating is condensed into than weighs 1.30～1.40 in 55～65 ℃ of decompressions, gets fructus hordei germinatus medicinal extract, subsequent use.
Embodiment 3
Get hops and pulverize into fine powder, cross 1000～1200 mesh sieves, subsequent use.
Embodiment 4
A kind of black garlic biofermentation drink producing method: take by weighing 0.6 kilogram of the black garlic powder that embodiment 1 makes successively by actual requirement, 0.5 kilogram of the fructus hordei germinatus medicinal extract that embodiment 2 makes, 0.01 kilogram of xylo-oligosaccharide, 0.01 kilogram of the hop power that embodiment 3 makes, 0.02 kilogram of Sucralose, 3 kilograms of honey and pure water fully mix for 95.61 kilograms; Stir, sterilization processing is carried out in heating, is cooled to room temperature; Add 0.25 kilogram of saccharomycetes to make fermentation agent, mixing is 31 ℃ of following ferment at constant temperature 18 hours in temperature; Stop fermentation, filter, heat 130 ℃ of slakings 45 minutes then; Carry out ultrafiltration again, obtain black garlic biofermentation beverage.
Embodiment 5
A kind of black garlic biofermentation drink producing method: take by weighing 1.2 kilograms of the black garlic powders that embodiment 1 makes successively by actual requirement, 0.9 kilogram of the fructus hordei germinatus medicinal extract that embodiment 2 makes, 0.03 kilogram of xylo-oligosaccharide, 0.02 kilogram of the hop power that embodiment 3 makes, 0.04 kilogram of Sucralose, 5 kilograms of honey and pure water fully mix for 92.31 kilograms; Stir, sterilization processing is carried out in heating, is cooled to room temperature; Add 0.5 kilogram of saccharomycetes to make fermentation agent, mixing is 33 ℃ of following ferment at constant temperature 15 hours in temperature; Stop fermentation, filter, heat 135 ℃ of slakings 30 minutes then; Carry out ultrafiltration again, obtain black garlic biofermentation beverage.
Embodiment 6
A kind of black garlic biofermentation drink producing method: take by weighing 0.7 kilogram of the black garlic powder that embodiment 1 makes successively by actual requirement, 0.6 kilogram of the fructus hordei germinatus medicinal extract that embodiment 2 makes, 0.015 kilogram of xylo-oligosaccharide, 0.015 kilogram of the hop power that embodiment 3 makes, 0.03 kilogram of Sucralose, 3.5 kilograms of honey and pure water fully mix for 94.84 kilograms; Stir, sterilization processing is carried out in heating, is cooled to room temperature; Add 0.3 kilogram of saccharomycetes to make fermentation agent, mixing is 32 ℃ of following ferment at constant temperature 16 hours in temperature; Stop fermentation, filter, heat 130 ℃ of slakings 35 minutes then; Carry out ultrafiltration again, obtain black garlic biofermentation beverage.
Embodiment 7
A kind of black garlic biofermentation drink producing method: take by weighing 1 kilogram of the black garlic powder that embodiment 1 makes successively by actual requirement, 0.8 kilogram of the fructus hordei germinatus medicinal extract that embodiment 2 makes, 0.025 kilogram of xylo-oligosaccharide, 0.02 kilogram of the hop power that embodiment 3 makes, 0.035 kilogram of Sucralose, 4.5 kilograms of honey and pure water fully mix for 93.17 kilograms; Stir, sterilization processing is carried out in heating, is cooled to room temperature; Add 0.45 kilogram of saccharomycetes to make fermentation agent, mixing is 32 ℃ of following ferment at constant temperature 17 hours in temperature; Stop fermentation, filter, heat 130 ℃ of slakings 40 minutes then; Carry out ultrafiltration again, obtain black garlic biofermentation beverage.
Embodiment 8
A kind of black garlic biofermentation drink producing method: take by weighing 0.8 kilogram of the black garlic powder that embodiment 1 makes successively by actual requirement, 0.7 kilogram of the fructus hordei germinatus medicinal extract that embodiment 2 makes, 0.02 kilogram of xylo-oligosaccharide, 0.018 kilogram of the hop power that embodiment 3 makes, 0.025 kilogram of Sucralose, 3.75 kilograms of honey and pure water fully mix for 94.287 kilograms; Stir, sterilization processing is carried out in heating, is cooled to room temperature; Add 0.4 kilogram of saccharomycetes to make fermentation agent, mixing is 32 ℃ of following ferment at constant temperature 16 hours in temperature; Stop fermentation, filter, heat 135 ℃ of slakings 35 minutes then; Carry out ultrafiltration again, obtain black garlic biofermentation beverage.
Embodiment 9
A kind of black garlic biofermentation drink producing method: take by weighing 0.9 kilogram of the black garlic powder that embodiment 1 makes successively by actual requirement, 0.7 kilogram of the fructus hordei germinatus medicinal extract that embodiment 2 makes, 0.02 kilogram of xylo-oligosaccharide, 0.015 kilogram of the hop power that embodiment 3 makes, 0.03 kilogram of Sucralose, 4 kilograms of honey and pure water fully mix for 93.96 kilograms; Stir, sterilization processing is carried out in heating, is cooled to room temperature; Add 0.375 kilogram of saccharomycetes to make fermentation agent, mixing is 33 ℃ of following ferment at constant temperature 15 hours in temperature; Stop fermentation, filter, heat 130 ℃ of slakings 30 minutes then; Carry out ultrafiltration again, obtain black garlic biofermentation beverage.
Claims (4)
1. black garlic biofermentation beverage is characterized in that it is 0.6%～1.2% black garlic, 0.5%～0.9% fructus hordei germinatus medicinal extract, 0.01%～0.03% xylo-oligosaccharide, 0.01%～0.02% hops, 0.02%～0.04% Sucralose, 3%～5% honey, 93.61%～95.61% pure water and 0.25%～0.5% saccharomycetes to make fermentation agent by weight percentage that raw material is formed; Wherein black garlic biofermentation beverage obtains by following step: black garlic, fructus hordei germinatus medicinal extract, xylo-oligosaccharide, hops, Sucralose, honey and the pure water of requirement fully mixed obtaining mixture; And in mixture, add the saccharomycetes to make fermentation agent of requirement; In temperature is 31 ℃ to 33 ℃ following ferment at constant temperature 15 to 18 hours, filters, and heats 130 ℃ to 135 ℃ slakings 30 minutes to 45 minutes then; Ultrafiltration obtains black garlic biofermentation beverage; Wherein before fermentation, mixture is carried out sterilization processing; After wherein black garlic is adopted freeze drying, pulverize, cross 800～1000 mesh sieves and must deceive the garlic powder application with airslide disintegrating mill; Wherein fructus hordei germinatus medicinal extract obtains by following step: get in 6 times of amounts of fructus hordei germinatus adding pure water, insulation was soaked 1 hour under 50-55 ℃ of temperature conditions, increased temperature again to 80-90 ℃ of maintenance 3-4 hour, boiled then 1 hour; Leaching juice, other puts preservation, and filter residue adds 4 times of amount pure water again; Boiled 1 hour, and filtered taking juice, merge with preceding liquid; With 800 order nylon net filters, filtrating is condensed into than weighs 1.30～1.40 in 55-65 ℃ of decompression, obtains fructus hordei germinatus medicinal extract; The wherein application of hops is that hops is pulverized into fine powder, crosses 1000～1200 mesh sieves.
2. black garlic biofermentation beverage according to claim 1 is characterized in that saccharomycetes to make fermentation agent employing saccharomyces cerevisiae or candidiasis.
3. black garlic biofermentation drink producing method according to claim 1 and 2; It is characterized in that being undertaken: black garlic, fructus hordei germinatus medicinal extract, xylo-oligosaccharide, hops, Sucralose, honey and the pure water of requirement fully mixed obtaining mixture by following step; And in mixture, add the saccharomycetes to make fermentation agent of requirement; In temperature is 31 ℃ to 33 ℃ following ferment at constant temperature 15 to 18 hours, filters, and heats 130 ℃ to 135 ℃ slakings 30 minutes to 45 minutes then; Ultrafiltration obtains black garlic biofermentation beverage; Wherein before fermentation, mixture is carried out sterilization processing; After wherein black garlic is adopted freeze drying, pulverize, cross 800～1000 mesh sieves and must deceive the garlic powder application with airslide disintegrating mill; Wherein fructus hordei germinatus medicinal extract obtains by following step: get in 6 times of amounts of fructus hordei germinatus adding pure water, insulation was soaked 1 hour under 50-55 ℃ of temperature conditions, increased temperature again to 80-90 ℃ of maintenance 3-4 hour, boiled then 1 hour; Leaching juice, other puts preservation, and filter residue adds 4 times of amount pure water again; Boiled 1 hour, and filtered taking juice, merge with preceding liquid; With 800 order nylon net filters, filtrating is condensed into than weighs 1.30～1.40 in 55-65 ℃ of decompression, obtains fructus hordei germinatus medicinal extract; The wherein application of hops is that hops is pulverized into fine powder, crosses 1000～1200 mesh sieves.
4. according to claim 1 and 3 described black garlic biofermentation drink producing method, it is characterized in that: described fermentation temperature is 31 ℃ to 33 ℃, and fermentation time is 15-18 hour; Described heating curing temperature is 130～135 ℃, slaking 30～45 minutes.
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Cited By (10)
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| CN103054119A (en) * | 2012-11-13 | 2013-04-24 | 山东省巨野晨农天然产物有限公司 | Preparation method of black garlic fermented beverage |
| CN104366326A (en) * | 2014-10-27 | 2015-02-25 | 天津市傲绿农副产品集团股份有限公司 | Black garlic pills |
| CN104543331A (en) * | 2014-12-29 | 2015-04-29 | 徐州绿之野生物食品有限公司 | Method for processing garlic fermentation cell protein and application |
| CN104543832A (en) * | 2014-12-29 | 2015-04-29 | 徐州绿之野生物食品有限公司 | Preparation method and application of garlic fermented cell protein concentrated liquor |
| CN104543332A (en) * | 2014-12-29 | 2015-04-29 | 徐州绿之野生物食品有限公司 | Processing method and application for fermented gingko cell proteins |
| CN104799143A (en) * | 2014-01-26 | 2015-07-29 | 王召华 | Garlic polysaccharide health preserving beverage and oral liquid |
| CN105688007A (en) * | 2016-03-18 | 2016-06-22 | 东莞市东卓中天生物科技有限公司 | Preparation method of ferment capable of maintaining and repairing liver function |
| CN105725205A (en) * | 2016-03-18 | 2016-07-06 | 东莞市东卓中天生物科技有限公司 | Liver function nourishing, protecting and repairing ferment nutrition |
| CN107006555A (en) * | 2017-04-24 | 2017-08-04 | 恩施州亚麦食品有限责任公司 | Fermentive liquid flavor of one kind tool and preparation method thereof |
| CN114304607A (en) * | 2021-12-10 | 2022-04-12 | 安徽省双辉生物科技有限公司 | Fried garlic crisp and production process thereof |
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| CN105725205A (en) * | 2016-03-18 | 2016-07-06 | 东莞市东卓中天生物科技有限公司 | Liver function nourishing, protecting and repairing ferment nutrition |
| CN107006555A (en) * | 2017-04-24 | 2017-08-04 | 恩施州亚麦食品有限责任公司 | Fermentive liquid flavor of one kind tool and preparation method thereof |
| CN114304607A (en) * | 2021-12-10 | 2022-04-12 | 安徽省双辉生物科技有限公司 | Fried garlic crisp and production process thereof |
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