CN104256528A - Black garlic sauce and black garlic moon cake stuffing containing same - Google Patents
Black garlic sauce and black garlic moon cake stuffing containing same Download PDFInfo
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- CN104256528A CN104256528A CN201410520356.8A CN201410520356A CN104256528A CN 104256528 A CN104256528 A CN 104256528A CN 201410520356 A CN201410520356 A CN 201410520356A CN 104256528 A CN104256528 A CN 104256528A
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- black garlic
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention belongs to the field of food processing and in particular relates to black garlic sauce and black garlic moon cake stuffing containing the same. The time of producing the black garlic sauce by utilizing fresh garlic or dehydrated garlic is only 3-5 hours; moon cakes produced by utilizing the stuffing have the garlic fragrance and do not have garlic odor; the black garlic sauce has the biological activities of improving the immunity, resisting oxidization and proliferating probiotics for the garlic and black garlic; and moreover, the moon cake stuffing has small grease content, contributes to the human health, accords with the trend of the conventional development of healthy foods and has wide market prospects.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of black garlic sauce and the black garlic mooncake filling containing black garlic sauce.
Background technology
Moon cake is the traditional food of China, utilize different fillingss to make local flavor is different, differ from one another moon cake.The moon cake major part that current production uses belongs to high sugar, high fat prod, and this is unfavorable for the health of the crowds such as hypertension, high fat of blood, hyperglycaemia, coronary heart disease, obesity.Therefore, for improving the general level of the health of people, the feature improving moon cake height sugar, high fat is necessary.
Garlic contains the bioactivators such as a large amount of levulan, sulfur-containing amino acid, agglutinin, sterol, having and improve immunity, antitumor, anti-oxidant, the propagation biologically active such as probio, unique flavor and improve the feature of flavour of food products, is well-known health food; The black garlic being Raw material processing with it, has better Nutrition and health function, obtains in recent years develop rapidly in China.If utilize black garlic for characteristic raw material, the suitable ratio reducing sugar, grease, and then the moon cake made, then its production can be utilized both to have had garlic perfume (or spice) and be divided into, have the moon cake that suitably can reduce sugar and fat content, this is of value to the nutrition and health care improving moon cake and is worth.
The shortest black garlic fermentation time reported at present is 6 days (CN 102224917 A), and long black garlic fermentation can reach the several months, this be obviously unwell to directly by fresh garlic, garlic pieces etc. for black garlic moon cake produced by raw material.
Summary of the invention
The present invention is in order to overcome the shortcoming and defect of prior art, and primary and foremost purpose is the preparation method providing a kind of black garlic sauce.
Another object of the present invention is to the black garlic sauce providing above-mentioned preparation method to obtain.
Another object of the present invention is the preparation method of the black garlic mooncake filling provided containing above-mentioned black garlic sauce.
4th object of the present invention is the black garlic mooncake filling containing above-mentioned black garlic sauce providing above-mentioned preparation method to obtain.
Object of the present invention is achieved through the following technical solutions:
A preparation method for black garlic sauce, comprises following steps:
(1) garlic slurry processed: by garlic peeling, add the water of 1 ~ 2 times of volume; For dehydrated garlic, then need the water adding 6 ~ 8 times of volumes to carry out rehydration, be dipped to 3 ~ 4 times of original weight amount; Then broken, obtain garlic slurry;
(2) first time fermentation: regulate the slurry of the garlic after fragmentation pH value to be after 5.0 ~ 6.0, add salt, 40 ~ 55 DEG C of fermentation 1 ~ 2h;
(3) second time fermentation: for the first time after fermentation ends, regulates zymotic fluid pH value to be namely obtain black garlic sauce after 6.5 ~ 7.0,60 ~ 100 DEG C of fermentation 1 ~ 3h;
Garlic described in step (1) can for gathering or fresh-keeping garlic, also can for gathering time the minimum inferior garlic etc. of injured garlic, individuality or garlic clove;
Garlic material after the dehydrated garlic described in step (1) can be the drying dehydration such as garlic pieces, garlic powder;
The whole mass percent of the salt described in step (2) is preferably 1%;
The reagent of the adjustment pH described in step (2) is food grade organic acid; Described food grade organic acid is preferably citric acid, malic acid, lactic acid or acetic acid etc.;
For regulating the reagent of pH to be the alkaline matters such as food grade sodium bicarbonate, NaOH in step (3);
The black garlic sauce that said method prepares can improve immunity, has antitumor, anti-oxidant, biologically active such as propagation probio, unique flavor etc.;
A black garlic mooncake filling containing black garlic sauce, comprises as follows by the component of mass parts:
The described black garlic mooncake filling containing black garlic sauce, preferably comprises as follows by the component of mass parts:
The DE value of described glucidtemns is preferably 72, and dry matter content is 70% (W/W); Described glucidtemns is malt syrup, glucose syrup, HFCS or amylodextrin more preferably;
The preparation method of the black garlic mooncake filling containing black garlic sauce, comprises following steps:
(1) add, mix auxiliary material: above-mentioned black garlic sauce is boiled to thickness, add white granulated sugar mixing, dissolve; Add glucidtemns and the dry garlic powder of moistening 12 ~ 24h in glucidtemns in advance again, again boil said mixture, then add vegetable oil mixing;
(2) frying: mixed material 58 ~ 62 DEG C of frying 48 ~ 52min after the mixing that step (1) is obtained, finally add flour mixing, frying is agglomerating, cooling, obtains the black garlic mooncake filling containing black garlic sauce;
The black garlic mooncake filling containing black garlic sauce that above-mentioned preparation method (Fig. 1) obtains, has garlic taste and without garlic odour taste, does not have pungent, can pack preservation further.
The present invention has following advantage and effect relative to prior art:
(1) the black garlic sauce manufacturing cycle in the present invention is extremely short, can complete in 3 ~ 5h, and the method for the black garlic of traditional mode of production then needs the production time of several days or tens days;
(2) the present invention produces the raw material of black garlic sauce extensively, both can use fresh garlic, and can use dehydrated garlic etc. again;
(3) the present invention utilizes the moon cake that the black garlic sauce prepared is produced, and has garlic taste and without garlic odour taste, does not have pungent;
(4) the black garlic mooncake filling containing black garlic sauce that prepared by the present invention has garlic due raising immunity, antitumor, anti-oxidant, biologically active such as propagation probio, unique flavor etc.;
(5) the black garlic mooncake filling containing black garlic sauce that prepared by the present invention has the nutrition and health care value that black garlic should have;
(6) what prepared by the present invention is few compared with traditional fillings fat content containing the black garlic mooncake filling of black garlic sauce.
Accompanying drawing explanation
Fig. 1 is the production process route figure of the black garlic mooncake filling containing black garlic sauce of the present invention.
Detailed description of the invention
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
As indicated without special in following examples, its raw material adopted is commercially available, and the unit of following weight portion can adopt conventional weight unit.
Embodiment 1
(1) garlic slurry processed: after the washing of the garlic of 100 mass parts, peeling, the water adding 100 mass parts is then broken in beater, obtains fresh garlic slurry;
(2) first time fermentation: the pH value of the fresh garlic slurry after regulating fragmentation with the citric acid of 1% (W/W) be 5.5 rear, add the salt that whole mass percent is 1% (W/W), in 40 DEG C of bottom fermentation 2h;
(3) second time fermentation: after first time fermentation ends, then regulate the pH value of zymotic fluid to be 6.5 with sodium bicarbonate, be warming up to 100 DEG C of fermentation 1.1h, zymotic fluid turn black after, obtain black garlic sauce;
(4) add, mix auxiliary material: continue the black garlic sauce of heating (170 mass parts), make moisture be evaporated to thickness while stirring, add the white granulated sugar mixing of 85 mass parts, dissolve; What add the malt syrup (DE=72) of 85 mass parts and 2.125 mass parts again carries the dry garlic powder soaked in malt syrup the previous day, again boil said mixture, make all material dissolutions, mixing, then add the vegetable oil mixing of 31.875 mass parts;
(5) frying: by the mixed material 60 DEG C of frying 50min after mixing, finally add the flour mixing of 17 mass parts, cooling, obtains the black garlic mooncake filling containing black garlic sauce.
Embodiment 2
(1) garlic processed slurry: first by moistening with the water of 315 mass parts for the dry garlic powder of 45 mass parts, be dipped to without after open fire, mixer broken acquisition garlic is starched;
(2) first time fermentation: the garlic slurry pH value after regulating fragmentation with the malic acid of 1% (W/W) is 5, adds the salt that whole mass percent is 1% (W/W), in 50 DEG C of bottom fermentation 1.3h;
(3) second time fermentation: after first time fermentation ends, then regulate the pH value of zymotic fluid to be 6 with sodium bicarbonate, be warming up to 60 DEG C of fermentation 3h, zymotic fluid turn black after, obtain black garlic sauce;
(4) add, mix auxiliary material: continue the black garlic sauce of heating (getting 200 mass parts), make moisture be evaporated to thickness while stirring, add the white granulated sugar mixing of 105 mass parts, dissolve; Add the dry garlic powder soaking (about 1 day) thoroughly in advance in malt syrup of the glucose syrup (DE=72) of 105 mass parts, 2.5 mass parts again, again boil said mixture, make all material dissolutions, mixing, then add the vegetable oil mixing of 37.5 mass parts;
(5) frying: by the mixed material 58 DEG C of frying 52min after mixing, finally add the flour mixing of 20 mass parts, cooling, obtains the black garlic mooncake filling containing black garlic sauce.
Embodiment 3
(1) garlic slurry processed: first by after the washing of the garlic of 100 mass parts, peeling, the water adding 200 mass parts is then broken in beater, obtains fresh garlic slurry;
(2) first time fermentation: the pH value of the fresh garlic slurry after regulating fragmentation with the lactic acid of 1% (W/W) is 6.0, adds the salt that whole mass percent is 1% (W/W), in 55 DEG C of bottom fermentation 1h;
(3) second time fermentation: after first time fermentation ends, then regulate the pH value of zymotic fluid to be 7.0 with sodium bicarbonate, be warming up to 80 DEG C of fermentation 2h, zymotic fluid turn black after, obtain black garlic sauce;
(4) add, mix auxiliary material: get the black garlic sauce of 230 mass parts and continue heating, make moisture be evaporated to thickness while stirring, add the white granulated sugar mixing of 115 mass parts, dissolve; Add again the amylodextrin (DE=72) of 115 mass parts, 2.875 mass parts carry the dry garlic powder soaked in malt syrup the previous day, make all material dissolutions, mixing, then add 43.125 mass parts vegetable oil mixing,
(5) frying: by the mixed material after mixing at 62 DEG C, frying 48min, finally add the flour mixing of 23 mass parts, cooling cooling, obtains the black garlic mooncake filling containing black garlic sauce.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. a preparation method for black garlic sauce, is characterized in that comprising following steps:
(1) garlic slurry processed: by garlic peeling, add the water of 1 ~ 2 times of volume; For dehydrated garlic, then need the water adding 6 ~ 8 times of volumes to carry out rehydration, be dipped to 3 ~ 4 times of original weight amount; Then broken, obtain garlic slurry;
(2) first time fermentation: regulate the slurry of the garlic after fragmentation pH value to be after 5.0 ~ 6.0, add salt, 40 ~ 55 DEG C of fermentation 1 ~ 2h;
(3) second time fermentation: for the first time after fermentation ends, regulates zymotic fluid pH value to be namely obtain black garlic sauce after 6.5 ~ 7.0,60 ~ 100 DEG C of fermentation 1 ~ 3h.
2. the preparation method of black garlic sauce according to claim 1, is characterized in that:
The whole mass percent of the salt described in step (2) is 1%.
3. the preparation method of black garlic sauce according to claim 1, is characterized in that:
The reagent of the adjustment pH described in step (2) is food grade organic acid.
4. the preparation method of black garlic sauce according to claim 1, is characterized in that:
For regulating the reagent of pH to be food grade sodium bicarbonate or NaOH in step (3).
5. a black garlic sauce, is characterized in that the method according to any one of Claims 1 to 4 prepares.
6. the black garlic mooncake filling containing black garlic sauce, is characterized in that comprising as follows by the component of mass parts:
7. the black garlic mooncake filling containing black garlic sauce according to claim 6, is characterized in that comprising as follows by the component of mass parts:
8. the black garlic mooncake filling containing black garlic sauce according to claim 6 or 7, is characterized in that:
The DE value of described glucidtemns is 72, and dry matter content is 70% (W/W).
9. the black garlic mooncake filling containing black garlic sauce according to claim 8, is characterized in that:
Described glucidtemns is malt syrup, glucose syrup, HFCS or amylodextrin.
10. the preparation method of the black garlic mooncake filling containing black garlic sauce described in any one of claim 6 ~ 9, is characterized in that comprising following steps:
(1) add, mix auxiliary material: black garlic sauce according to claim 5 is boiled to thickness, add white granulated sugar mixing, dissolve; Add glucidtemns and the dry garlic powder of moistening 12 ~ 24h in glucidtemns in advance again, again boil said mixture, then add vegetable oil mixing;
(2) frying: mixed material 58 ~ 62 DEG C of frying 48 ~ 52min after the mixing obtain step (1), finally add flour mixing, frying is agglomerating, cooling, obtains the black garlic mooncake filling containing black garlic sauce.
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| CN201410520356.8A CN104256528B (en) | 2014-09-30 | 2014-09-30 | A kind of black garlic sauce and the black garlic mooncake filling containing black garlic sauce |
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| CN201410520356.8A CN104256528B (en) | 2014-09-30 | 2014-09-30 | A kind of black garlic sauce and the black garlic mooncake filling containing black garlic sauce |
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| CN104256528A true CN104256528A (en) | 2015-01-07 |
| CN104256528B CN104256528B (en) | 2016-04-13 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642483A (en) * | 2015-03-09 | 2015-05-27 | 山东农业大学 | Black garlic shortbread and preparation method thereof |
| CN104643026A (en) * | 2015-03-10 | 2015-05-27 | 山东农业大学 | Preparation method of fermented black garlic paste |
| CN106509324A (en) * | 2016-11-14 | 2017-03-22 | 徐州黎明食品有限公司 | Preparation method of black garlic haw jelly |
| CN107148986A (en) * | 2017-06-15 | 2017-09-12 | 中山火炬职业技术学院 | A kind of preparation method of anti-oxidant black garlic inspissated juice and the black garlic moon cake containing the black garlic inspissated juice |
| CN107594480A (en) * | 2017-10-09 | 2018-01-19 | 江苏沙明生物科技有限公司 | A kind of preparation method of the strong type black garlic sauce of paste flavor |
| CN108125238A (en) * | 2017-12-26 | 2018-06-08 | 成都菊乐科技发展有限公司 | A kind of preparation method of black garlic P.E |
| CN109156808A (en) * | 2018-11-15 | 2019-01-08 | 江苏维昌生物科技有限公司 | A kind of black garlic sauce and preparation method thereof |
| CN110140945A (en) * | 2019-06-28 | 2019-08-20 | 安康学院 | A kind of black garlic sauce and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642483A (en) * | 2015-03-09 | 2015-05-27 | 山东农业大学 | Black garlic shortbread and preparation method thereof |
| CN104642483B (en) * | 2015-03-09 | 2017-09-29 | 山东农业大学 | A kind of black garlic shortcake and preparation method thereof |
| CN104643026A (en) * | 2015-03-10 | 2015-05-27 | 山东农业大学 | Preparation method of fermented black garlic paste |
| CN106509324A (en) * | 2016-11-14 | 2017-03-22 | 徐州黎明食品有限公司 | Preparation method of black garlic haw jelly |
| CN107148986A (en) * | 2017-06-15 | 2017-09-12 | 中山火炬职业技术学院 | A kind of preparation method of anti-oxidant black garlic inspissated juice and the black garlic moon cake containing the black garlic inspissated juice |
| CN107594480A (en) * | 2017-10-09 | 2018-01-19 | 江苏沙明生物科技有限公司 | A kind of preparation method of the strong type black garlic sauce of paste flavor |
| CN108125238A (en) * | 2017-12-26 | 2018-06-08 | 成都菊乐科技发展有限公司 | A kind of preparation method of black garlic P.E |
| CN109156808A (en) * | 2018-11-15 | 2019-01-08 | 江苏维昌生物科技有限公司 | A kind of black garlic sauce and preparation method thereof |
| CN110140945A (en) * | 2019-06-28 | 2019-08-20 | 安康学院 | A kind of black garlic sauce and preparation method thereof |
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| CN104256528B (en) | 2016-04-13 |
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