CN104738751A - Novel black garlic and apricot drink and processing method thereof - Google Patents
Novel black garlic and apricot drink and processing method thereof Download PDFInfo
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Abstract
The invention discloses a novel black garlic and apricot kernel drink and a processing method thereof, and belongs to the field of food processing. The black garlic and apricot kernel drink comprises the following components in parts by weight: 1-2 parts of black garlic, 15-20 apricot kernel juice, 3-4 honey and 10-15 purified water. The processing method comprises the following steps: (1) preparing the black garlic, namely selecting garlic, peeling, crushing garlic flakes, carrying out variable-temperature vacuum fermentation, dewatering and drying; (2) preparing apricot kernel juice; and (3) blending, homogenizing, degassing, sterilizing and filling. The method disclosed by the invention is simple and easy to operate; through blending of the black garlic and the apricot kernel, the functionality of the drink product is effectively improved; the nutrition balance of the black garlic and apricot kernel drink is improved; meanwhile, the black garlic and apricot kernel drink is mellow and sweet in taste, and can meet the requirements of consumers on concurrent taste and health; the processing and utilization direction of the black garlic is expanded; and the market of the drink product is enriched.
Description
Technical field:
The present invention relates to food processing field, relate to a kind of beverage and processing method thereof, particularly relate to a kind of Novel black garlic almond bevertage and processing method thereof.
Background technology:
Black garlic has another name called fermenting black garlic, with fresh raw garlic, the food that belt leather is made after fermenting in fermenting case, retain the original composition of uncooked garlic, to enhancing body immunity, recover human-body fatigue, keep health to play huge positive role, and taste is sour-sweet, without garlicky after food, not getting angry, is the health food of quick-acting.
Black garlic has high nutritive value, inspection body's examining report display: fresh garlic every 100g moisture content 63.8g, sugared 7.2g, protein 5.2g, fatty 10.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitaminB10 .29mg, vitamin B2 0, niacin 0.8mg, vitamin C 7mg, in addition containing magnesium and other trace elements etc., these are all that the indispensable nutrition of human body becomes.And black garlic every 100g moisture content 43.6g, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg vitamin B6 10.726mg, vitamin B2 0.126mg, nicotinic acid 10.048mg etc., this shows, black garlic has significant reduction than the moisture, fat etc. of garlic, trace element is significantly increased, protein, sugar, vitamin etc. are then at least more than 2 times of garlic, therefore, black garlic has the nutritional labeling that abundant needed by human can improve function simultaneously.
Black garlic after fermentation, active antioxidant polyphenol improves 39 times fully than raw garlic, and this just determines black garlic on the basis of raw garlic diseases prevention, increases usefulness.Except anti-cancer, reduce blood sugar, in Singapore, women also delays climacteric with black garlic.Black garlic containing Si Keerjining and allicin two kinds of compositions, can to burn and in decomposer, nutrient becomes heat, meanwhile, can prevent again aging, Aneurine effect can be helped to improve, strengthen physical, naturally can eliminate climacteric distinctive tired out sense.In addition, Si Keerjining also can treat the serious cold chronic diseases marked by deficiency of vital energy and insomnia.
Meanwhile, black garlic also can promote gastrointestinal effect, eliminates the situation of climacteric poor appetite.Because garlic has anti-aging effects, have people garlic and ginseng to be compared, research finds, garlic is better than ginseng in body with external antioxidation activity, and in brain, activity is then slightly poorer than ginseng, and this just illustrates, garlic is to the certain effect that delayed senility.Japanology shows, black garlic also has preventing thrombosis, anti-cancer, norcholesterol, anti-ageing, develop immunitypty, improves the obviously effect such as constipation and insomnia.
Almond is the seed of rose family apricot, is divided into dessert almond and semen armeniacae amarae, mainly containing protein, fat, sugar, micro-amarogentin.Mainly oleic acid and linoleic acid in the composition of fat.Almond is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron.Wherein the content of carrotene is only second to mango in fruit, and almond is called anticancer fruit by people.Almond contains abundant fat oil, and have the effect reducing cholesterol, therefore, almond has good effect to preventing and treating disease of cardiovascular system; Traditional Chinese medicine theory is thought, almond have promote the production of body fluid to quench thirst, effect of moistening lung Dingchuan, be usually used in the dryness of the lung and the health care of patient and the treatment such as breath with cough.
Chinese invention patent CN102228301A discloses a kind of black garlic drink and processing method thereof, this black garlic drink is by fresh garlic, roseleaf, stevia and pure water are prepared from, wherein the weight of each raw material is as follows: fresh garlic 15-25 part, roseleaf 0.05-0.15 part, stevia 0.005-0.015 part, pure water 50-110 part; The black garlic drink of this invention is containing the element such as protein, fat, calcium, iron, magnesium, sodium, potassium, zinc, vitamin B6, vitamin B2, nicotinic acid, amino acid, water-soluble and lipid fractions matter, S-methylcysteine sulfoxide and S-allyl cysteine sulfoxide, there is sweet and sour taste, nutritious feature, this invention fermentation time is long, the beverage obtained that ferments does not have good palatability for can not accept the people of the special mouthfeel of garlic, its fat content is too low thus make products taste partially puckery, and nutrition is balanced not.
Summary of the invention:
The present invention is directed to prior art Problems existing, a kind of Novel black garlic almond bevertage and processing method thereof are provided, solve black garlic drink taste quality in prior art low, the strong problem that still nutrition is balanced not of functional activity, there is provided a kind of simple to operation, effectively can improve the processing method of product functionality and property balanced in nutrition, meet consumer to mouthfeel and the healthy demand got both.
The invention provides following technical scheme:
A kind of Novel black garlic almond bevertage, comprises the component of following parts by weight:
Black garlic 1-2 part, almond water 15-20 part, honey 3-4 part and pure water 10-15 part.
A processing method for Novel black garlic almond bevertage, comprises the following steps:
(1) preparation of black garlic:
Manually choose and hinder without residual fresh garlic as raw material without spot without mould nothing, after peeling, cleaning, normal temperature dry; Garlic after drying is broken into the mashed garlic that granularity is 5mm, adds the pure water of 1 times of mashed garlic quality in mashed garlic, be prepared into garlic juice; Garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 82-84 DEG C, and fermentation time is 5-7 days, and ferment middle temperature is 75-77 DEG C, and fermentation time is 14-16 days, and fermentation latter temperature is 55-57 DEG C, and fermentation time is 3-5 days; 30 DEG C of heated-air dryings are adopted after fermentation ends;
(2) preparation of almond water:
Manually choose full grains, without spot without mould without wound without residual almond as raw material, almond is toasted 5 minutes under 130 DEG C of high temperature; After baking, almond is put into 52-55 DEG C of temperature sodium bicarbonate solution and soak 20-22 hour, drain after almond citric acid solution being washed 3-5 time after immersion; Add the pure water of almond quality 10 times, at 70 DEG C of temperature, defibrination, filtration, removing filter residue obtain almond filtrate; The pH value regulating almond filtrate is 7.0-7.1, adds ethyl maltol and vitamin C, obtains almond water;
(3) allotment, homogeneous, sterilization, filling:
According to parts by weight, black garlic, almond water, honey and pure water are mixed rear filtration, homogeneous final vacuum are degassed, ultra high temperature short time sterilization, after finally adopting normal temperature sterile filling, sealing is preserved.
Preferably, fresh purple garlic is adopted to be raw material in described (1) step.
Preferably, in described (1) step, garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 83-84 DEG C, and fermentation time is 6-7 days, ferment middle temperature is 76-77 DEG C, fermentation time is 15-16 days, and fermentation latter temperature is 55-56 DEG C, and fermentation time is 3-4 days.
Preferably, in described (2) step, sodium bicarbonate solution mass concentration is 0.1%; Citric acid solution mass concentration is 0.1%.
Preferably, in described (2) step, ethyl maltol is pure odor type ethyl maltol, and its mass concentration in almond water is 0.01-0.02%.
Preferably, in described (2) step, add vitamin C, make its mass concentration in almond water be 0.5-0.7%.
Preferably, in described (3) step, according to mass fraction, black garlic 1-2 part, almond water 17-20 part, honey 3-4 part and pure water 10-13 part are mixed.
Preferably, in described (3) step, homogenization pressure is 25MPa, and homogenizing temperature is 35 DEG C, sends into vacuum degassing machine and remove air in feed liquid, oxygen and bad smell after homogeneous.
Preferably, in described (3) step, adopt 121 DEG C of temperature instantaneous sterilizing 3 seconds, normal temperature sterile filling after cooling.
Almond water vegetable protein beverage containing cholesterol and lactose, is not rich in the multiple nutrients materials such as the unrighted acids such as linoleic acid, amino acid, vitamin, drinks for a long time and have preventive and therapeutic action to hypertension, coronary heart disease, artery sclerosis, obesity etc.Vegetable protein beverage is rich in several mineral materials and the trace elements such as calcium, zinc, iron, is physiology basic food, can cushion the ill-effect that the physiological phenomenon food such as meat, bird, fish cause human body.
The free radical such as super negative oxygen ion (O2-), hydroxy radical (OH), organic free radical (R) and organic peroxy base (ROO) in vitamin C changes semi deoxidized ascorbic acid and hydroascorbic acid into process purged body by supplying electronics step by step; Tocopherol radicals is made again to be reduced into tocopherol, the AFR that reaction generates can be reduced to ascorbic acid by under the system enzyme effect of NADH2 again under certain condition, vitamin C is the essential nutrients of High Primates animal and other minority biologies simultaneously, add vitamin C and both can improve feed liquid quality, reduce the infringement to SOD in black garlic in late stage process simultaneously, improve the functional activity of finished product.
Beneficial effect of the present invention:
1. the inventive method is simple to operation, by the allotment of black garlic and almond, effectively improves the functional and property balanced in nutrition of beverage products, almond is rich in high-quality unrighted acid, make up the problem that black garlic fat content is low, the balance of nutrition can be improved, improve mouthfeel simultaneously.
2. the effect that the present invention has black garlic preventing thrombosis concurrently, anti-cancer, norcholesterol, anti-ageing, develop immunitypty, the beneficial effect improving constipation and insomnia and almond prevent and treat disease of cardiovascular system and beauty treatment is healthy and strong.
3. the mellow temperature of products taste for preparing of the inventive method is fragrant and sweet, can meet the mouthfeel of consumer and the healthy demand got both.
4. the present invention has expanded black garlic processing and utilization new direction, has enriched beverage products market.
Detailed description of the invention:
Be described in detail embodiments of the invention below, the present embodiment is implemented under premised on invention technical scheme, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.The experimental program of unreceipted actual conditions in embodiment, the condition that conveniently condition or manufacturer advise usually is implemented.
Embodiment one
A processing method for Novel black garlic almond bevertage, comprises the following steps:
(1) preparation of black garlic:
Manually choose and hinder without residual fresh purple garlic as raw material without spot without mould nothing, after peeling, cleaning, normal temperature dry; Garlic after drying is broken into the mashed garlic that granularity is 5mm, adds the pure water of 1 times of mashed garlic quality in mashed garlic, be prepared into garlic juice; Garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 82-83 DEG C, and fermentation time is 5 days, and ferment middle temperature is 75-76 DEG C, and fermentation time is 14 days, and fermentation latter temperature is 55-56 DEG C, and fermentation time is 3 days; 30 DEG C of heated-air drying to moistures are adopted to be 30% after fermentation ends;
(2) preparation of almond water:
Manually choose full grains, without spot without mould without wound without residual almond as raw material, almond is toasted 5 minutes under 130 DEG C of high temperature; After baking, almond is put into 52 DEG C of temperature sodium bicarbonate solutions (mass concentration 0.1%) to soak 20 hours, drain after almond citric acid solution (mass concentration is 0.1%) being washed 3 times after immersion; Add the pure water of almond quality 10 times, at 70 DEG C of temperature, defibrination, filtration, removing filter residue obtain almond filtrate; The pH value regulating almond filtrate is 7.0, adds pure odor type ethyl maltol (mass concentration 0.01%) and vitamin C (mass concentration 0.5%), obtains almond water;
(3) allotment, homogeneous, sterilization, filling:
According to parts by weight, black garlic 1 part, almond water 17 parts, honey 3 parts and pure water 10 parts are mixed rear filtration, homogeneous (homogenization pressure 25MPa, homogenizing temperature 35 DEG C) afterwards send into vacuum degassing machine remove air in feed liquid, oxygen and bad smell, in 121 DEG C of temperature instantaneous sterilizing 3 seconds, after cooling, after normal temperature sterile filling, sealing is preserved.
Embodiment two
A processing method for Novel black garlic almond bevertage, comprises the following steps:
(1) preparation of black garlic:
Manually choose and hinder without residual fresh purple garlic as raw material without spot without mould nothing, after peeling, cleaning, normal temperature dry; Garlic after drying is broken into the mashed garlic that granularity is 5mm, adds the pure water of 1 times of mashed garlic quality in mashed garlic, be prepared into garlic juice; Garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 83-84 DEG C, and fermentation time is 7 days, and ferment middle temperature is 76-77 DEG C, and fermentation time is 16 days, and fermentation latter temperature is 56-57 DEG C, and fermentation time is 5 days; 30 DEG C of heated-air drying to moistures are adopted to be 30% after fermentation ends;
(2) preparation of almond water:
Manually choose full grains, without spot without mould without wound without residual almond as raw material, almond is toasted 5 minutes under 130 DEG C of high temperature; After baking, almond is put into 55 DEG C of temperature sodium bicarbonate solutions (mass concentration 0.1%) to soak 22 hours, drain after almond citric acid solution (mass concentration is 0.1%) being washed 5 times after immersion; Add the pure water of almond quality 10 times, at 70 DEG C of temperature, defibrination, filtration, removing filter residue obtain almond filtrate; The pH value regulating almond filtrate is 7.1, adds pure odor type ethyl maltol (mass concentration 0.02%) and vitamin C (mass concentration 0.7%), obtains almond water;
(3) allotment, homogeneous, sterilization, filling:
According to parts by weight, black garlic 2 parts, almond water 20 parts, honey 4 parts and pure water 13 parts are mixed rear filtration, homogeneous (homogenization pressure 25MPa, homogenizing temperature 35 DEG C) afterwards send into vacuum degassing machine remove air in feed liquid, oxygen and bad smell, in 121 DEG C of temperature instantaneous sterilizing 3 seconds, after cooling, after normal temperature sterile filling, sealing is preserved.
Embodiment three
A processing method for Novel black garlic almond bevertage, comprises the following steps:
(1) preparation of black garlic:
Manually choose and hinder without residual fresh purple garlic as raw material without spot without mould nothing, after peeling, cleaning, normal temperature dry; Garlic after drying is broken into the mashed garlic that granularity is 5mm, adds the pure water of 1 times of mashed garlic quality in mashed garlic, be prepared into garlic juice; Garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 82-83 DEG C, and fermentation time is 6 days, and ferment middle temperature is 76-77 DEG C, and fermentation time is 15 days, and fermentation latter temperature is 56-57 DEG C, and fermentation time is 4 days; 30 DEG C of heated-air drying to moistures are adopted to be 30% after fermentation ends;
(2) preparation of almond water:
Manually choose full grains, without spot without mould without wound without residual almond as raw material, almond is toasted 5 minutes under 130 DEG C of high temperature; After baking, almond is put into 54 DEG C of temperature sodium bicarbonate solutions (mass concentration 0.1%) to soak 21 hours, drain after almond citric acid solution (mass concentration is 0.1%) being washed 4 times after immersion; Add the pure water of almond quality 10 times, at 70 DEG C of temperature, defibrination, filtration, removing filter residue obtain almond filtrate; The pH value regulating almond filtrate is 7.0, adds pure odor type ethyl maltol (mass concentration 0.02%) and vitamin C (mass concentration 0.6%), obtains almond water;
(3) allotment, homogeneous, sterilization, filling:
According to parts by weight, black garlic 2 parts, almond water 19 parts, honey 4 parts and pure water 12 parts are mixed rear filtration, homogeneous (homogenization pressure 25MPa, homogenizing temperature 35 DEG C) afterwards send into vacuum degassing machine remove air in feed liquid, oxygen and bad smell, in 121 DEG C of temperature instantaneous sterilizing 3 seconds, after cooling, after normal temperature sterile filling, sealing is preserved.
Embodiment four
A processing method for Novel black garlic almond bevertage, comprises the following steps:
(1) preparation of black garlic:
Manually choose and hinder without residual fresh purple garlic as raw material without spot without mould nothing, after peeling, cleaning, normal temperature dry; Garlic after drying is broken into the mashed garlic that granularity is 5mm, adds the pure water of 1 times of mashed garlic quality in mashed garlic, be prepared into garlic juice; Garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 83-84 DEG C, and fermentation time is 6 days, and ferment middle temperature is 76-77 DEG C, and fermentation time is 16 days, and fermentation latter temperature is 55-56 DEG C, and fermentation time is 3 days; 30 DEG C of heated-air drying to moistures are adopted to be 30% after fermentation ends;
(2) preparation of almond water:
Manually choose full grains, without spot without mould without wound without residual almond as raw material, almond is toasted 5 minutes under 130 DEG C of high temperature; After baking, almond is put into 53 DEG C of temperature sodium bicarbonate solutions (mass concentration 0.1%) to soak 20 hours, drain after almond citric acid solution (mass concentration is 0.1%) being washed 5 times after immersion; Add the pure water of almond quality 10 times, at 70 DEG C of temperature, defibrination, filtration, removing filter residue obtain almond filtrate; The pH value regulating almond filtrate is 7.0, adds pure odor type ethyl maltol (mass concentration 0.02%) and vitamin C (mass concentration 0.5%), obtains almond water;
(3) allotment, homogeneous, sterilization, filling:
According to parts by weight, black garlic 1 part, almond water 20 parts, honey 3 parts and pure water 13 parts are mixed rear filtration, homogeneous (homogenization pressure 25MPa, homogenizing temperature 35 DEG C) afterwards send into vacuum degassing machine remove air in feed liquid, oxygen and bad smell, in 121 DEG C of temperature instantaneous sterilizing 3 seconds, after cooling, after normal temperature sterile filling, sealing is preserved.
Semen armeniacae amarae after the present invention's almond dessert almond used or debitterize.
The black garlic almond bevertage that method described in above-described embodiment one, two, three, four prepares is carried out respectively sensory evaluation, soluble solid content mensuration, soluble sugar content mensuration, protein content determination, total phenol content measure and microbiological indicator measures.
Sensory evaluation:
Using color and luster, smell, mouthfeel, can acceptance 4 indexs as evaluation product index, each index 25 points, full marks 100 points, by 20 professionals for product carry out marking evaluation, get its mean value.
Physical and chemical determination method:
GB/T12143.1-1989 method is adopted to measure soluble solid content;
Phenol-sulfuric acid and colorimetric method is adopted to measure soluble sugar content;
GB5009.5-2003 method is adopted to measure protein content;
Folin-Phenol is adopted to close colorimetric method for determining total phenol content.
Microbiological indicator is evaluated:
Total plate count measures: GB4789.2-2010
Enumeration of coliforms: GB4789.3-2010
Mould and yeast counts: GB4789.15-2010
Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) count: GB29921-2013
Table one: the Analyses Methods for Sensory Evaluation Results of embodiment one to four
Comprehensive grading numerical value is expressed in the mode of average ± variance.
Table two: soluble solid content mensuration, soluble sugar content mensuration, protein content determination, total phenol content measurement result
Above-mentioned numerical value is expressed in the mode of average ± variance.
Claims (10)
1. a Novel black garlic almond bevertage, is characterized in that, comprises the component of following parts by weight:
Black garlic 1-2 part, almond water 15-20 part, honey 3-4 part and pure water 10-15 part.
2. a processing method for Novel black garlic almond bevertage, is characterized in that, comprises the following steps:
(1) preparation of black garlic:
Manually choose and hinder without residual fresh garlic as raw material without spot without mould nothing, after peeling, cleaning, normal temperature dry; Garlic after drying is broken into the mashed garlic that granularity is 5mm, adds the pure water of 1 times of mashed garlic quality in mashed garlic, be prepared into garlic juice; Garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 82-84 DEG C, and fermentation time is 5-7 days, and ferment middle temperature is 75-77 DEG C, and fermentation time is 14-16 days, and fermentation latter temperature is 55-57 DEG C, and fermentation time is 3-5 days; 30 DEG C of heated-air dryings are adopted after fermentation ends;
(2) preparation of almond water:
Manually choose full grains, without spot without mould without wound without residual almond as raw material, almond is toasted 5 minutes under 130 DEG C of high temperature; After baking, almond is put into 52-55 DEG C of temperature sodium bicarbonate solution and soak 20-22 hour, drain after almond citric acid solution being washed 3-5 time after immersion; Add the pure water of almond quality 10 times, at 70 DEG C of temperature, defibrination, filtration, removing filter residue obtain almond filtrate; The pH value regulating almond filtrate is 7.0-7.1, adds ethyl maltol and vitamin C, obtains almond water;
(3) allotment, homogeneous, sterilization, filling:
According to parts by weight, black garlic, almond water, honey and pure water are mixed rear filtration, homogeneous final vacuum are degassed, ultra high temperature short time sterilization, after finally adopting normal temperature sterile filling, sealing is preserved.
3. the processing method of a kind of Novel black garlic almond bevertage according to claim 2, is characterized in that: adopt fresh purple garlic to be raw material in described (1) step.
4. the processing method of a kind of Novel black garlic almond bevertage according to claim 2, it is characterized in that: in described (1) step, garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 83-84 DEG C, fermentation time is 6-7 days, ferment middle temperature is 76-77 DEG C, fermentation time is 15-16 days, fermentation latter temperature is 55-56 DEG C, and fermentation time is 3-4 days.
5. the processing method of a kind of Novel black garlic almond bevertage according to claim 2, it is characterized in that: in described (2) step, sodium bicarbonate solution mass concentration is 0.1%; Citric acid solution mass concentration is 0.1%.
6. the processing method of a kind of Novel black garlic almond bevertage according to claim 2, is characterized in that: in described (2) step, and ethyl maltol is pure odor type ethyl maltol, and its mass concentration in almond water is 0.01-0.02%.
7. the processing method of a kind of Novel black garlic almond bevertage according to claim 2, is characterized in that: in described (2) step, adds vitamin C, makes its mass concentration in almond water be 0.5-0.7%.
8. the processing method of a kind of Novel black garlic almond bevertage according to claim 2, it is characterized in that: in described (3) step, according to mass fraction, black garlic 1-2 part, almond water 17-20 part, honey 3-4 part and pure water 10-13 part are mixed.
9. the processing method of a kind of Novel black garlic almond bevertage according to claim 2, it is characterized in that: in described (3) step, homogenization pressure is 25MPa, homogenizing temperature is 35 DEG C, sends into vacuum degassing machine and remove air in feed liquid, oxygen and bad smell after homogeneous.
10. the processing method of a kind of Novel black garlic almond bevertage according to claim 2, is characterized in that: adopt 121 DEG C of temperature instantaneous sterilizing 3 seconds in described (3) step, normal temperature sterile filling after cooling.
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| CN107080126B (en) * | 2017-04-06 | 2021-03-19 | 山东晨隆晟世生物科技有限公司 | Black garlic and hawthorn fruit body cleaning fluid and preparation method thereof |
| CN107361264A (en) * | 2017-09-13 | 2017-11-21 | 徐州黎明食品有限公司 | A kind of black garlic composite beverage and preparation method thereof |
| CN110074301A (en) * | 2019-05-24 | 2019-08-02 | 辽宁大学 | A kind of black garlic Chinese herbal medicine beverage and its preparation process |
| CN111955733A (en) * | 2020-08-28 | 2020-11-20 | 江苏维昌生物科技有限公司 | Ginseng and black garlic essence and preparation method thereof |
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