CN103621935A - Preparation method of black garlic concentrated solution - Google Patents
Preparation method of black garlic concentrated solution Download PDFInfo
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- CN103621935A CN103621935A CN201310720474.9A CN201310720474A CN103621935A CN 103621935 A CN103621935 A CN 103621935A CN 201310720474 A CN201310720474 A CN 201310720474A CN 103621935 A CN103621935 A CN 103621935A
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- 241000383638 Allium nigrum Species 0.000 title claims abstract description 131
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 27
- 238000004062 sedimentation Methods 0.000 claims abstract description 26
- 239000012266 salt solution Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 47
- 239000012141 concentrate Substances 0.000 claims description 28
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 23
- 239000000706 filtrate Substances 0.000 claims description 22
- 238000005352 clarification Methods 0.000 claims description 21
- 108010010803 Gelatin Proteins 0.000 claims description 20
- 229920000159 gelatin Polymers 0.000 claims description 20
- 239000008273 gelatin Substances 0.000 claims description 20
- 235000019322 gelatine Nutrition 0.000 claims description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims description 20
- 241000209094 Oryza Species 0.000 claims description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims description 18
- 235000009566 rice Nutrition 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 14
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000013467 fragmentation Methods 0.000 claims description 12
- 238000006062 fragmentation reaction Methods 0.000 claims description 12
- 239000002893 slag Substances 0.000 claims description 11
- 239000006185 dispersion Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 10
- 238000000605 extraction Methods 0.000 abstract description 10
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- 238000002834 transmittance Methods 0.000 abstract description 7
- 239000007787 solid Substances 0.000 abstract description 6
- 229930013930 alkaloid Natural products 0.000 abstract description 5
- 150000003797 alkaloid derivatives Chemical class 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 5
- 239000000243 solution Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 240000002234 Allium sativum Species 0.000 description 8
- 235000004611 garlic Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000010985 leather Substances 0.000 description 2
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229930003231 vitamin Chemical class 0.000 description 1
- 239000011782 vitamin Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a preparation method of a black garlic concentrated solution and belongs to the technical field of deep processing of food. Through the preparation method, the sequence of a standing process and a squeezing process is changed on the basis of the prior art, so that the extraction rate of the black garlic concentrated solution is prominently improved; the process is optimized on the basis of the improvement; in particular, a salt solution is used for replacing clear water during breaking, and a microwave treatment process is added after breaking; meanwhile, sedimentation through a gelatin-silica sol process is used for replacing standing sedimentation; therefore, the extraction rate is further improved, the cycle of the production process is prominently shortened, and the production cost is reduced. The prepared black garlic concentrated solution is high in content of soluble solids, good in taste, strong in function, high in light transmittance, clear in colour, good in appearance and easy to be accepted by consumers; the content of functional components (such as reducing sugar, amino acid nitrogen and alkaloid) is high and the functions are stable.
Description
Technical field
The preparation method who the present invention relates to a kind of black garlic concentrate, belongs to technical field of food deep processing.
Background technology
Black garlic has another name called fermenting black garlic, black garlic, is with fresh raw garlic, the food that belt leather ferments and makes in fermenting case.After fermentation, the composition in garlic changes, and whole garlic clove can become black by white, and the melanoidins generating is a kind of sepia macromolecule polymer forming in the Maillard reaction later stage.Black garlic has not only been removed the irritating taste of garlic, also becomes fragrant and sweet in mouthfeel.It is reported, black garlic has extremely strong antioxidation activity, can reduce the generation of diabetes, greatly improves body immunity, and the fresh garlic of its physiologically active before far above Maillard reaction.
In black garlic, except containing amino acid, vitamin class, also have reduced sugar (being mainly fructose), compound sugar etc.Mainly after long fermentation and maturation because of garlic, its contained carbohydrate is broken down into compound sugar and fructose, protein is broken down into amino acid, and the contained alliin of complete reservation garlic, possessing on the basis of Common garlic health-care effect, strengthened effect and the oxidation resistance of adjusting blood circulation, health-care effect is further strengthened.
Black garlic is favourably welcome in Japan and Korea S market, and the black garlic goods such as black garlic drink and black garlic tea are best in quality because of it, is rich in function factor and is in great demand in the U.S., Canada, Switzerland, Australia, Singapore, Korea S, Japan and other countries.
At present, the extracting method of black garlic nutrition mainly contains: one, chemical solvent extraction method, and this extraction method exists that production cost is high, dissolvent residual problem, can cause environmental pollution simultaneously; Two, water extraction method; Chinese patent CN102224908 discloses a kind of preparation method of black garlic juice, comprises pulverizing, standing, squeezing, centrifugation, filtration, concentration step; The black garlic of the 10kg of take is raw material, can obtain the extract of 4.3kg, 65.1 ° of Brix.
Summary of the invention
The object of the present invention is to provide the preparation method of the black garlic concentrate that a kind of extraction rate is high, process cycle is short.
Inventor finds when seeking to improve the solution of extraction rate, and the transposing before squeezing process of standing operation, to after squeezing, can be significantly improved to extraction rate.
Concrete technical scheme is:
A preparation method for black garlic concentrate, step is:
1) after being cleaned, black garlic adds water fragmentation, composite slip;
2) squeezing material, pressure is squeezed the juice;
3) squeezing juice is standing, then centrifugation, gets supernatant;
4) by supernatant liquid filtering, concentrated, obtain black garlic concentrate.
Adopt above-mentioned preparation method, the extraction rate of black garlic concentrate significantly improves; The black garlic of the 100g of take is raw material, can obtain that 67g is above, the concentrate of 65.1 ° of Brix; And light transmittance is more than 82.8%; In prior art, the black garlic of the 10kg of take is raw material, can obtain the concentrate of 43kg, 65.1 ° of Brix.
Described extraction rate refers to, the black garlic of unit mass of take is raw material, obtains the quality of 65.1 ° of black garlic concentrates of Brix.
Inventor further studies discovery, each operation in preparation process is optimized simultaneously as follows: by black garlic peeling, when broken with the saline solution replacement clear water of 0.03-0.05wt%, in the ultrasonic processing of increase of squeezing and replace standing operation by sedimentation operation, can further improve extraction rate, and effectively shorten process cycle.
A preparation method for black garlic concentrate, step is:
1. salt is washed: with the salt solution of 0.9wt%, black garlic rice is cleaned up;
2. fragmentation: adding concentration according to 1:1 ~ 2 material water weight ratio is 0.03-0.05wt% saline solution is stirred 3min ~ 5min with dispersion machine with 500 ~ 800r/min under 35 ℃ ~ 45 ℃ temperature conditions; Obtain slip;
3. squeezing: squeeze after slip is processed to 8 min ~ 10 min with 60 KHz ~ 80 KHz ultrasonic waves, collect respectively black garlic juice and black garlic slag;
4. sedimentation: black garlic juice is adopted to gelatin-Ludox method sedimentation clarification 5-10min, and gelatin consumption is 0.5% ~ 2% of black garlic quality, Ludox consumption is gelatin 3 ~ 7 times;
5. centrifugal, filtration: the black garlic juice centrifugal 5-8min under 2500 ~ 2900r/min condition by after sedimentation clarification, then filter, obtain filtrate;
6. concentrated: by filtrate Vacuum Concentration, to obtain black garlic concentrate.
Adopt above-mentioned preparation method, on the one hand, the total time of Microwave Treatment and sedimentation clarification is 13-20min, far below the time of repose of 30-60min in prior art; Thereby significantly shortened process cycle, reduced production cost.On the other hand, its extraction rate further improves; The black garlic of the 100g of take is raw material, can obtain 74.6-79.8g, soluble solid content is that 65.1 ~ 65.7 ° of Brix, light transmittance are more than 82.8% black garlic concentrate; And this black garlic concentrate, the content of contained functional component (content of reducing sugar, amino-acid nitrogen, alkaloid) is higher.
In order further to improve the yield of product, the content of soluble solid, light transmittance, contained functional component (content of reducing sugar, amino-acid nitrogen, alkaloid) content are higher; The following process conditions of preferential employing.
In step 1, with salt solution, black garlic rice is soaked to 3-5min.
In step 2, in saline solution, add the black garlic juice of 0.3-0.5wt%.
In step 3,80 KHz ultrasonic waves are processed 8 min.
In step 6, preferably adopt millipore filter to filter.
The preparation method of above-mentioned black garlic concentrate, most preferred,
1. salt is washed: with the salt solution of 0.9wt%, black garlic rice is cleaned up, then use the saline sook 3min of 0.9wt%;
2. fragmentation: add the saline solution of 0.3wt% according to the material water weight ratio than 1:1, under 35 ℃ of temperature conditions, stir 5min with dispersion machine with 500r/min; Obtain slip;
In described saline solution, be added with the black garlic juice of 0.3wt% that becomes to produce in a process cycle;
3. squeezing: squeeze after slip is processed to 8 min with 80 KHz ultrasonic waves, collect respectively black garlic juice and black garlic slag;
4. black garlic juice is adopted to gelatin-Ludox method sedimentation clarification 7min, gelatin consumption is 1% of black garlic quality, Ludox consumption is gelatin 3 times;
5. centrifugal, filtration: the black garlic juice centrifugal 7min under 2600r/min condition by after sedimentation clarification, then with millipore filter, filter, obtain filtrate;
6. concentrated: by filtrate Vacuum Concentration, to obtain black garlic concentrate.
While adopting above-mentioned most preferred process condition, the black garlic rice of every 100g, can obtain 79.8g soluble solid content is the black garlic concentrate that 65.1 ° of Brix, light transmittance are 83.2%; Contained functional component: content of reducing sugar is that 36.7wt%, amino acid nitrogen content are that 0.512wt%, alkaloid are 199mg/100g.
Beneficial effect
Preparation method of the present invention, step is simple, easy operating, and the production technology cycle is short, and product yield is high, quality better is conducive to be lowered into product cost, improves the performance of enterprises.Prepared black garlic concentrate, the content of its dissolubility solid content is high, and mouthfeel is good, effect is strong; Its light transmittance is high, and color and luster is limpid, and product lover, is more easily accepted by consumer; Contained functional component (content of reducing sugar, amino-acid nitrogen, alkaloid) content is high, stable effect.
The specific embodiment
embodiment 1
1. take the black garlic of 10kg belt leather, reject wherein impurity, water is rinsed well;
2. the black garlic cleaning up is added to the pure water 20kg of 40 ℃, with fruits and vegetables disintegrating machine making beating 10 minutes, composite slip;
3. material slurry is squeezed with packaging type squeezer, pressure is squeezed the juice; By the standing 30min of squeezing juice, then use horizontal spiral centrifuge with 3000rpm centrifugation; Get supernatant;
4. in supernatant, add 1kg diatomite, with diatomite filter, filter, collect filtrate; Then by filtrate Vacuum Concentration to 65.1 ° Brix, obtain the black garlic concentrate of 6.73kg.
embodiment 2
1. getting the black garlic rice of 100g, with the salt solution of 0.9wt%, cleaned up, is then that 0.03% saline solution mixes with 100g mass concentration;
2. fragmentation: the mixture of black garlic rice and saline solution is heated to 35 ℃ of temperature, constant temperature, then stirs 3min with dispersion machine with 500r/min; Obtain slip;
3. after slip being processed to 8 min with 60 KHz ultrasonic waves, squeeze, collect respectively black garlic juice A and black garlic slag B;
4. black garlic juice is adopted to gelatin-Ludox method sedimentation clarification 5min, gelatin consumption is 2% of black garlic quality, Ludox consumption is gelatin 3 times;
5. centrifugal, filtration: the black garlic juice centrifugal 8min under 2500r/min condition by after sedimentation clarification, then filter, obtain filtrate;
6. concentrated: by filtrate Vacuum Concentration to 65.1 ° Brix, to obtain 74.6 black garlic concentrates.
embodiment 3
1. getting the black garlic rice of 100g, with the salt solution of 0.9wt%, soaked 3min, then clean up, is then that 0.03% saline solution mixes with 100g mass concentration;
2. fragmentation: the mixture of black garlic rice and saline solution is heated to 35 ℃ of temperature, constant temperature, then stirs 3min with dispersion machine with 500r/min; Obtain slip;
3. after slip being processed to 8 min with 60 KHz ultrasonic waves, squeeze, collect respectively black garlic juice A and black garlic slag B;
4. black garlic juice is adopted to gelatin-Ludox method sedimentation clarification 5min, gelatin consumption is 2% of black garlic quality, Ludox consumption is gelatin 3 times;
5. centrifugal, filtration: the black garlic juice centrifugal 8min under 2500r/min condition by after sedimentation clarification, then filter, obtain filtrate;
6. concentrated: by filtrate Vacuum Concentration to 65.1 ° Brix, to obtain 75.4 black garlic concentrates.
embodiment 4
1. getting the black garlic rice of 100g, with the salt solution of 0.9wt%, soaked 3min, then clean up, is then that 0.03% saline solution mixes with 100g mass concentration;
2. fragmentation: the mixture of black garlic rice and saline solution is heated to 35 ℃ of temperature, constant temperature, then adds the black garlic juice of 0.3-0.5wt%, then stir 3min with dispersion machine with 500r/min; Obtain slip;
3. after slip being processed to 8 min with 60 KHz ultrasonic waves, squeeze, collect respectively black garlic juice A and black garlic slag B;
4. black garlic juice is adopted to gelatin-Ludox method sedimentation clarification 5min, gelatin consumption is 2% of black garlic quality, Ludox consumption is gelatin 3 times;
5. centrifugal, filtration: the black garlic juice centrifugal 8min under 2500r/min condition by after sedimentation clarification, then filter, obtain filtrate;
6. concentrated: by filtrate Vacuum Concentration to 65.1 ° Brix, to obtain 76.9 black garlic concentrates.
embodiment 5
2. getting the black garlic rice of 100g, with the salt solution of 0.9wt%, soaked 3min, then clean up, is then that 0.03% saline solution mixes with 100g mass concentration;
2. fragmentation: the mixture of black garlic rice and saline solution is heated to 35 ℃ of temperature, constant temperature, then adds the black garlic juice of 0.3-0.5wt%, then stir 3min with dispersion machine with 500r/min; Obtain slip;
3. after slip being processed to 8 min with 80 KHz ultrasonic waves, squeeze, collect respectively black garlic juice A and black garlic slag B;
4. black garlic juice is adopted to gelatin-Ludox method sedimentation clarification 5min, gelatin consumption is 2% of black garlic quality, Ludox consumption is gelatin 3 times;
5. centrifugal, filtration: the black garlic juice centrifugal 8min under 2500r/min condition by after sedimentation clarification, then filter, obtain filtrate;
6. concentrated: by filtrate Vacuum Concentration to 65.1 ° Brix, to obtain 77.7 black garlic concentrates.
embodiment 6
1. getting the black garlic rice of 100g, with the salt solution of 0.9wt%, soaked 3min, then clean up, is then that 0.03% saline solution mixes with 100g mass concentration;
2. fragmentation: the mixture of black garlic rice and saline solution is heated to 35 ℃ of temperature, constant temperature, then adds the black garlic juice of 0.3-0.5wt%, then stir 3min with dispersion machine with 500r/min; Obtain slip;
3. after slip being processed to 8 min with 60 KHz ultrasonic waves, squeeze, collect respectively black garlic juice A and black garlic slag B;
4. black garlic juice is adopted to gelatin-Ludox method sedimentation clarification 5min, gelatin consumption is 2% of black garlic quality, Ludox consumption is gelatin 3 times;
5. centrifugal, filtration: the black garlic juice centrifugal 8min under 2500r/min condition by after sedimentation clarification, then adopt micropore filtration, obtain filtrate;
6. concentrated: by filtrate Vacuum Concentration to 65.1 ° Brix, to obtain 77.8 black garlic concentrates.
embodiment 7
1. salt is washed: with the salt solution of 0.9wt%, the black garlic rice of 100g is cleaned up, then use the saline sook 3min of 0.9wt%;
2. fragmentation: add the saline solution of 0.3wt% according to the material water weight ratio than 1:1, under 35 ℃ of temperature conditions, stir 5min with dispersion machine with 500r/min; Obtain slip;
In described pure water, be added with the black garlic juice of 0.3wt% that becomes to produce in a process cycle;
3. squeezing: squeeze after slip is processed to 8 min with 80 KHz ultrasonic waves, collect respectively black garlic juice A and black garlic slag B; Then by black garlic juice repeating step 2 and 3, obtain black garlic juice C and black garlic slag D;
4. will black garlic juice A and C adopt gelatin-Ludox method sedimentation clarification 7min after mixing, gelatin consumption is 1% of black garlic quality, Ludox consumption is gelatin 3 times;
5. centrifugal, filtration: the black garlic juice centrifugal 7min under 2600r/min condition by after sedimentation clarification, then with millipore filter, filter, obtain filtrate;
6. concentrated: by filtrate Vacuum Concentration to 65.1 ° Brix, to obtain 79.8 black garlic concentrates.
Detection method:
Light transmittance (T): with 723 visible ray luminosity instrumentations; Cuvette thickness is 10mm, and wavelength is 625nm, take distilled water as blank;
Soluble solid: measure with abbe's refractometer;
Testing result is as following table:
Claims (7)
1. a preparation method for black garlic concentrate, is characterized in that, step is:
1) after being cleaned, black garlic adds water fragmentation, composite slip;
2) squeezing material, pressure is squeezed the juice;
3) squeezing juice is standing, then centrifugation, gets supernatant;
4) by supernatant liquid filtering, concentrated, obtain black garlic concentrate.
2. preparation method according to claim 1, is characterized in that, step is:
1) salt is washed: with the salt solution of 0.9wt%, black garlic rice is cleaned up;
2) fragmentation: adding concentration according to 1:1 ~ 2 material water weight ratio is 0.03-0.05wt% saline solution is stirred 3min ~ 5min with dispersion machine with 500 ~ 800r/min under 35 ℃ ~ 45 ℃ temperature conditions; Obtain slip;
3) squeezing: squeeze after slip is processed to 8 min ~ 10 min with 60 KHz ~ 80 KHz ultrasonic waves, collect respectively black garlic juice and black garlic slag;
4) sedimentation: black garlic juice is adopted to gelatin-Ludox method sedimentation clarification 5-10min, and gelatin consumption is 0.5% ~ 2% of black garlic quality, Ludox consumption is gelatin 3 ~ 7 times;
5) centrifugal, filtration: the black garlic juice centrifugal 5-8min under 2500 ~ 2900r/min condition by after sedimentation clarification, then filter, obtain filtrate;
6) concentrated: by filtrate Vacuum Concentration, to obtain black garlic concentrate.
3. preparation method according to claim 1 and 2, is characterized in that,
In step 1), with salt solution, black garlic rice is soaked to 3-5min.
4. preparation method according to claim 1 and 2, is characterized in that,
Step 2), in, in saline solution, add the black garlic juice of 0.3-0.5wt%.
5. preparation method according to claim 1 and 2, is characterized in that,
In step 3), 80 KHz ultrasonic waves are processed 8 min.
6. preparation method according to claim 1 and 2, is characterized in that,
In step 6), preferably adopt millipore filter to filter.
7. preparation method according to claim 1 and 2, is characterized in that,
1) salt is washed: with the salt solution of 0.9wt%, black garlic rice is cleaned up, then use the saline sook 3min of 0.9wt%;
2) fragmentation: add the saline solution of 0.3wt% according to the material water weight ratio than 1:1, under 35 ℃ of temperature conditions, stir 5min with dispersion machine with 500r/min; Obtain slip;
In described saline solution, be added with the black garlic juice of 0.3wt% that becomes to produce in a process cycle;
3) squeezing: squeeze after slip is processed to 8 min with 80 KHz ultrasonic waves, collect respectively black garlic juice and black garlic slag;
4) black garlic juice is adopted to gelatin-Ludox method sedimentation clarification 7min, gelatin consumption is 1% of black garlic quality, Ludox consumption is gelatin 3 times;
5) centrifugal, filtration: the black garlic juice centrifugal 7min under 2600r/min condition by after sedimentation clarification, then with millipore filter, filter, obtain filtrate;
6) concentrated: by filtrate Vacuum Concentration, to obtain black garlic concentrate.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149105A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of instant black garlic powder |
| CN107535785A (en) * | 2017-09-22 | 2018-01-05 | 太仓市林港农场专业合作社 | A kind of green strengthen immunity reducing blood lipid black garlic juice and its production technology |
| CN111955734A (en) * | 2020-08-28 | 2020-11-20 | 江苏维昌生物科技有限公司 | Preparation method of black garlic essence |
| CN113115925A (en) * | 2019-12-30 | 2021-07-16 | 嘏农食品株式会社 | Novel black garlic extract from isolated garlic bulbs and process for preparing same |
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| CN102224908A (en) * | 2011-05-05 | 2011-10-26 | 中华全国供销合作总社济南果品研究院 | Preparation method of black garlic juice and black garlic powder |
| CN102240010A (en) * | 2011-05-24 | 2011-11-16 | 山东巨野晨农永兴食品有限公司 | Method for producing concentrated black garlic juice and application thereof |
| CN103284091A (en) * | 2013-06-06 | 2013-09-11 | 山东农业大学 | Production method of black garlic |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102224908A (en) * | 2011-05-05 | 2011-10-26 | 中华全国供销合作总社济南果品研究院 | Preparation method of black garlic juice and black garlic powder |
| CN102240010A (en) * | 2011-05-24 | 2011-11-16 | 山东巨野晨农永兴食品有限公司 | Method for producing concentrated black garlic juice and application thereof |
| CN103284091A (en) * | 2013-06-06 | 2013-09-11 | 山东农业大学 | Production method of black garlic |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107149105A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | A kind of preparation method of instant black garlic powder |
| CN107535785A (en) * | 2017-09-22 | 2018-01-05 | 太仓市林港农场专业合作社 | A kind of green strengthen immunity reducing blood lipid black garlic juice and its production technology |
| CN113115925A (en) * | 2019-12-30 | 2021-07-16 | 嘏农食品株式会社 | Novel black garlic extract from isolated garlic bulbs and process for preparing same |
| CN111955734A (en) * | 2020-08-28 | 2020-11-20 | 江苏维昌生物科技有限公司 | Preparation method of black garlic essence |
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| CN103621935B (en) | 2015-04-22 |
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