CN104738751B - A kind of new black garlic almond bevertage and its processing method - Google Patents
A kind of new black garlic almond bevertage and its processing method Download PDFInfo
- Publication number
- CN104738751B CN104738751B CN201510180973.2A CN201510180973A CN104738751B CN 104738751 B CN104738751 B CN 104738751B CN 201510180973 A CN201510180973 A CN 201510180973A CN 104738751 B CN104738751 B CN 104738751B
- Authority
- CN
- China
- Prior art keywords
- almond
- garlic
- black garlic
- parts
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of new black garlic almond bevertage and its processing method, belong to food processing field, the black garlic almond bevertage includes the component of following parts by weight：10 15 parts of 12 parts of black garlic, 15 20 parts of almond water, 34 parts of honey and pure water；Its processing method comprises the following steps the preparation of (1) black garlic：Garlic chooses and peeling, garlic clove broken, alternating temperature vacuum fermentation, dehydrates；(2) preparation of almond water；(3) allotment, homogeneous, degassing, sterilization, filling.The inventive method is simple to operation, pass through the allotment of black garlic and almond, effectively improve the feature of beverage products, improve the nutritional balance of black garlic almond bevertage, this hair products taste is mellow fragrant and sweet simultaneously, the demand that the mouthfeel of consumer gets both with health is disclosure satisfy that, black garlic processing and utilization direction has been expanded, has enriched beverage products market.
Description
Technical field：
The present invention relates to food processing field, it is related to a kind of beverage and its processing method, more particularly to a kind of new black garlic
Almond bevertage and its processing method.
Background technology：
Black garlic also known as fermenting black garlic, are the food for using fresh raw garlic, belt leather to be made after being fermented in fermenting case, retain raw big
The original composition of garlic, to enhancing body immunity, recovers human-body fatigue, keeps health to play huge positive role, Er Qiewei
Road is sour-sweet, without garlicky after food, does not get angry, and is the health food of quick-acting.Black garlic has high nutritive value, inspection body's inspection
Observe and predict announcement display：Fresh garlic is per 100g moisture contents 63.8g, sugar 7.2g, protein 5.2g, fat 10.2g, calcium 10mg, phosphorus
12.5mg, iron 1.3mg, vitaminB10 .29mg, vitamin B2 0, niacin 0.8mg, vitamin C 7mg, additionally containing magnesium and
Other trace elements etc., these be all the indispensable nutrition of human body into.And black garlic is per 100g moisture contents 43.6g, calcium 13mg, magnesium
52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg vitamin B6s 10.726mg, vitamin B2 0.126mg, nicotinic acid
10.048mg etc., it can thus be seen that black garlic is significantly reduced than moisture, fat of garlic etc., trace element, which has, significantly to be carried
Height, and protein, sugar, vitamin etc. are then at least more than 2 times of garlic, therefore, black garlic is needed by human same with what is enriched
When can improve the nutritional ingredient of function.
Black garlic after fermentation, active antioxidant polyphenol is more whole than raw garlic to improve 39 times, and this just determines black garlic in life
On the basis of garlic diseases prevention, efficiency is increased.Except anti-cancer, reduction blood glucose, in Singapore, women also delays climacteric with black garlic
Phase.Black garlic containing Si Keerjining and two kinds of compositions of allicin, can burn and decomposer in nutrient turn into heat, meanwhile, and energy
Aging is prevented, Aneurine effect raising can be helped, enhancing muscle power can eliminate climacteric distinctive tired out sense naturally.In addition,
Si Keerjining can also treat the serious cold chronic diseases marked by deficiency of vital energy and insomnia.
Meanwhile, black garlic can also promote gastrointestinal effect, eliminate the situation of climacteric poor appetite.Because garlic has anti-aging work
With, someone compares garlic with ginseng, and research is found, garlic is better than ginseng for internal and external antioxidation activity,
Intracerebral activity is then slightly poorer than ginseng, and this just illustrates, garlic has certain effect to anti-aging.Japanology shows that black garlic also has
Preventing thrombosis, anti-cancer, norcholesterol, anti-aging, strengthen immunity, the obvious effect of improvement constipation and insomnia etc..
Almond is the seed of rose family apricot, is divided into dessert almond and semen armeniacae amarae, mainly contains protein, fat, sugar, micro hardship
Almond glycosides.It is mainly oleic acid and linoleic acid in the composition of fat.Almond is rich in protein, fat, carbohydrate, carrotene, B races dimension
The nutritional ingredient such as raw element, vitamin C, citrin and calcium, phosphorus, iron.The content of wherein carrotene is only second to awns in fruit
Really, almond is referred to as anticancer fruit by people.Almond contains abundant fat oil, plays the role of to reduce cholesterol, therefore, almond pair
Prevent and treat disease of cardiovascular system play the role of it is good；Chinese medicine theory thinks, almond have promote the production of body fluid to quench thirst, the work(of moistening lung Dingchuan
Effect, is usually used in the dryness of the lung and the health care and treatment of patient such as breathes with cough.
Chinese invention patent CN102228301A discloses a kind of black garlic beverage and its processing method, and the black garlic beverage is by new
Fresh garlic, roseleaf, stevia and pure water are prepared from, wherein the weight of each raw material is as follows：It is fresh big
15-25 parts of garlic, 0.05-0.15 parts of roseleaf, 0.005-0.015 parts of stevia, 50-110 parts of pure water；The invention it is black
Garlic drink containing protein, fat, calcium, iron, magnesium, sodium, potassium, zinc, vitamin B6, vitamin B2, nicotinic acid, amino acid, water solubility and
The elements such as lipid fractions matter, S- methylcysteine sulfoxides and S- allyl cysteine sulfoxides, with sweet and sour taste,
Nutritious the characteristics of, the invention fermentation time is long, and the obtained beverage of fermenting is for can not accept the people of the special mouthfeel of garlic
Speech does not have good palatability, and its fat content is too low so that products taste is partially puckery, and nutrition is not balanced enough.
The content of the invention
There is provided a kind of new black garlic almond bevertage and its processing method, solution for the problem of present invention exists for prior art
Certainly black garlic beverage mouthfeel quality is low in the prior art, and functional activity is simple there is provided one kind the problem of still nutrition is not balanced enough by force
Processing method easy to operate, can effectively improving product functionality and nutritional balance, meets consumer simultaneous with health to mouthfeel
The demand obtained.
The present invention provides following technical scheme：
A kind of new black garlic almond bevertage, includes the component of following parts by weight：
10-15 parts of 1-2 parts of black garlic, 15-20 parts of almond water, 3-4 parts of honey and pure water；
Its processing method, comprises the following steps：
(1) preparation of black garlic：
Artificial to choose without spot without mould without hindering without residual fresh garlic as raw material, cleaning, normal temperature dry after peeling；It will dry
Garlic afterwards is broken into the pure water that 1 times of mashed garlic quality is added in the mashed garlic that granularity is 5mm, mashed garlic, is prepared into garlic juice；Garlic juice enters
Row 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, hair
The ferment time is 14-16 days, and fermentation latter temperature is 55-57 DEG C, and fermentation time is 3-5 days；Using 30 DEG C of hot blasts after fermentation ends
Dry；
(2) preparation of almond water：
Artificial to choose full grains, no spot, without hindering without residual almond as raw material, almond is dried under 130 DEG C of high temperature without mould
It is roasting 5 minutes；Almond is put into 52-55 DEG C of temperature sodium bicarbonate solution after baking and soaked 20-22 hours, almond is used after immersion
Citric acid solution is drained after washing 3-5 times；The pure water of 10 times of almond quality is added, defibrination, filtering, removing at a temperature of 70 DEG C
Filter residue obtains almond filtrate；The pH value for adjusting almond filtrate is 7.0-7.1, addition ethylmaltol and vitamin C, obtains almond
Juice；
(3) allotment, homogeneous, sterilization, filling：
According to parts by weight by black garlic, almond water, honey and pure water it is well mixed after filter, vacuum outgas after homogeneous,
Ultra high temperature short time sterilization, finally using sealing preserve after normal temperature sterile filling.
It is preferred that, fresh purple garlic is used in described (1) step for raw material.
It is preferred that, garlic juice carries out alternating temperature vacuum fermentation in described (1) step：Earlier fermentation temperature is 83-84 DEG C, fermentation
Time is 6-7 days, and ferment middle temperature is 76-77 DEG C, and fermentation time is 15-16 days, and fermentation latter temperature is 55-56 DEG C, hair
The ferment time is 3-4 days.
It is preferred that, in described (2) step, sodium bicarbonate solution mass concentration is 0.1%；Citric acid solution mass concentration
For 0.1%.
It is preferred that, in described (2) step, ethylmaltol is pure odor type ethylmaltol, its matter in almond water
Amount concentration is 0.01-0.02%.
It is preferred that, in described (2) step, add vitamin C so that its mass concentration in almond water is 0.5-
0.7%.
It is preferred that, in described (3) step, according to mass fraction by 1-2 parts of black garlic, 17-20 parts of almond water, honey 3-4
10-13 parts of part and pure water are well mixed.
It is preferred that, homogenization pressure is 25MPa in described (3) step, and homogenizing temperature is 35 DEG C, and vacuum is sent into after homogeneous and is taken off
Air, oxygen and bad smell in mechanism of qi removing feed liquid.
It is preferred that, using 121 DEG C of temperature instantaneous sterilizings 3 seconds in described (3) step, normal temperature sterile filling after cooling.
Almond water vegetable protein beverage is free of cholesterol and lactose, rich in the unrighted acids such as linoleic acid, amino acid, dimension
A variety of nutriments such as raw element, drink has preventive and therapeutic action for a long time to hypertension, coronary heart disease, artery sclerosis, obesity etc..
Vegetable protein beverage is physiology basic food, can buffer meat, fowl rich in several mineral materials and trace elements such as calcium, zinc, iron
The ill-effect that the physiological phenomenon such as class, fish food is caused to human body.
Vitamin C can be clear by the process for supplying electronics step by step and being changed into semi deoxidized ascorbic acid and hydroascorbic acid
Except internal super negative oxygen ion (O2-), hydroxy radical (OH), organic free radical (R) and organic peroxy base (ROO) etc. freely
Base；Tocopherol radicals are made to be reduced into tocopherol again, the ascorbate free radicals for reacting generation under certain condition again can quilt
Ascorbic acid is reduced under NADH2 system enzyme effect, while vitamin C is that High Primates animal is a small number of biological with other
Essential nutrients, addition vitamin C can both improve feed liquid quality, while the infringement in late stage process to SOD in black garlic is reduced,
Improve the functional activity of finished product.
Beneficial effects of the present invention：
1. the inventive method is simple to operation, by the allotment of black garlic and almond, the feature of beverage products is effectively improved
And nutritional balance, almond be rich in high-quality unrighted acid, make up the problem of black garlic fat content is low, nutrition can be improved
Balance, while improving mouthfeel.
2. the present invention has black garlic preventing thrombosis, anti-cancer, norcholesterol, anti-aging, strengthen immunity, improvement constipation and mistake concurrently
The beneficial effect and almond of dormancy symptom prevent and treat the effect that disease of cardiovascular system and beauty are healthy and strong.
3. the mellow temperature of products taste that the inventive method is prepared is fragrant and sweet, it disclosure satisfy that the mouthfeel of consumer and health are simultaneous
The demand obtained.
4. the present invention has expanded black garlic processing and utilization new direction, beverage products market is enriched.
Embodiment
Embodiments of the invention are described in detail below, the present embodiment is carried out lower premised on inventive technique scheme
Implement, give detailed embodiment and specific operating process, but protection scope of the present invention is not limited to following realities
Apply example.The experimental program of unreceipted actual conditions in embodiment, generally according to the condition proposed by normal condition or manufacturer
Implement.
Embodiment one
A kind of processing method of new black garlic almond bevertage, comprises the following steps：
(1) preparation of black garlic：
Artificial to choose without spot without mould without hindering without residual fresh purple garlic as raw material, cleaning, normal temperature dry after peeling；Will
Garlic after drying is broken into the pure water that 1 times of mashed garlic quality is added in the mashed garlic that granularity is 5mm, mashed garlic, is 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,
Fermentation time is 14 days, and fermentation latter temperature is 55-56 DEG C, and fermentation time is 3 days；Using 30 DEG C of heated-air dryings after fermentation ends
It is 30% to moisture；
(2) preparation of almond water：
Artificial to choose full grains, no spot, without hindering without residual almond as raw material, almond is dried under 130 DEG C of high temperature without mould
It is roasting 5 minutes；Almond is put into immersion 20 hours in 52 DEG C of temperature sodium bicarbonate solutions (mass concentration 0.1%), immersion after baking
Drained after almond is washed into 3 times with citric acid solution (mass concentration is 0.1%) afterwards；The pure water of 10 times of almond quality is added,
Defibrination, filtering, removing filter residue obtain almond filtrate at a temperature of 70 DEG C；The pH value for adjusting almond filtrate is 7.0, adds pure odor type
Ethylmaltol (mass concentration 0.01%) and vitamin C (mass concentration 0.5%), obtain almond water；
(3) allotment, homogeneous, sterilization, filling：
Filtered after being well mixed 10 parts of 1 part of black garlic, 17 parts of almond water, 3 parts of honey and pure water according to parts by weight,
Matter (homogenization pressure 25MPa, 35 DEG C of homogenizing temperature) sends into air, oxygen and bad smell in vacuum degassing machine removing feed liquid afterwards,
121 DEG C of temperature instantaneous sterilizings 3 seconds, sealing preserve after normal temperature sterile filling after cooling.
Embodiment two
A kind of processing method of new black garlic almond bevertage, comprises the following steps：
(1) preparation of black garlic：
Artificial to choose without spot without mould without hindering without residual fresh purple garlic as raw material, cleaning, normal temperature dry after peeling；Will
Garlic after drying is broken into the pure water that 1 times of mashed garlic quality is added in the mashed garlic that granularity is 5mm, mashed garlic, is 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,
Fermentation time is 16 days, and fermentation latter temperature is 56-57 DEG C, and fermentation time is 5 days；Using 30 DEG C of heated-air dryings after fermentation ends
It is 30% to moisture；
(2) preparation of almond water：
Artificial to choose full grains, no spot, without hindering without residual almond as raw material, almond is dried under 130 DEG C of high temperature without mould
It is roasting 5 minutes；Almond is put into immersion 22 hours in 55 DEG C of temperature sodium bicarbonate solutions (mass concentration 0.1%), immersion after baking
Drained after almond is washed into 5 times with citric acid solution (mass concentration is 0.1%) afterwards；The pure water of 10 times of almond quality is added,
Defibrination, filtering, removing filter residue obtain almond filtrate at a temperature of 70 DEG C；The pH value for adjusting almond filtrate is 7.1, adds pure odor type
Ethylmaltol (mass concentration 0.02%) and vitamin C (mass concentration 0.7%), obtain almond water；
(3) allotment, homogeneous, sterilization, filling：
Filtered after being well mixed 13 parts of 2 parts of black garlic, 20 parts of almond water, 4 parts of honey and pure water according to parts by weight,
Matter (homogenization pressure 25MPa, 35 DEG C of homogenizing temperature) sends into air, oxygen and bad smell in vacuum degassing machine removing feed liquid afterwards,
121 DEG C of temperature instantaneous sterilizings 3 seconds, sealing preserve after normal temperature sterile filling after cooling.
Embodiment three
A kind of processing method of new black garlic almond bevertage, comprises the following steps：
(1) preparation of black garlic：
Artificial to choose without spot without mould without hindering without residual fresh purple garlic as raw material, cleaning, normal temperature dry after peeling；Will
Garlic after drying is broken into the pure water that 1 times of mashed garlic quality is added in the mashed garlic that granularity is 5mm, mashed garlic, is 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,
Fermentation time is 15 days, and fermentation latter temperature is 56-57 DEG C, and fermentation time is 4 days；Using 30 DEG C of heated-air dryings after fermentation ends
It is 30% to moisture；
(2) preparation of almond water：
Artificial to choose full grains, no spot, without hindering without residual almond as raw material, almond is dried under 130 DEG C of high temperature without mould
It is roasting 5 minutes；Almond is put into immersion 21 hours in 54 DEG C of temperature sodium bicarbonate solutions (mass concentration 0.1%), immersion after baking
Drained after almond is washed into 4 times with citric acid solution (mass concentration is 0.1%) afterwards；The pure water of 10 times of almond quality is added,
Defibrination, filtering, removing filter residue obtain almond filtrate at a temperature of 70 DEG C；The pH value for adjusting almond filtrate is 7.0, adds pure odor type
Ethylmaltol (mass concentration 0.02%) and vitamin C (mass concentration 0.6%), obtain almond water；
(3) allotment, homogeneous, sterilization, filling：
Filtered after being well mixed 12 parts of 2 parts of black garlic, 19 parts of almond water, 4 parts of honey and pure water according to parts by weight,
Matter (homogenization pressure 25MPa, 35 DEG C of homogenizing temperature) sends into air, oxygen and bad smell in vacuum degassing machine removing feed liquid afterwards,
121 DEG C of temperature instantaneous sterilizings 3 seconds, sealing preserve after normal temperature sterile filling after cooling.
Example IV
A kind of processing method of new black garlic almond bevertage, comprises the following steps：
(1) preparation of black garlic：
Artificial to choose without spot without mould without hindering without residual fresh purple garlic as raw material, cleaning, normal temperature dry after peeling；Will
Garlic after drying is broken into the pure water that 1 times of mashed garlic quality is added in the mashed garlic that granularity is 5mm, mashed garlic, is 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,
Fermentation time is 16 days, and fermentation latter temperature is 55-56 DEG C, and fermentation time is 3 days；Using 30 DEG C of heated-air dryings after fermentation ends
It is 30% to moisture；
(2) preparation of almond water：
Artificial to choose full grains, no spot, without hindering without residual almond as raw material, almond is dried under 130 DEG C of high temperature without mould
It is roasting 5 minutes；Almond is put into immersion 20 hours in 53 DEG C of temperature sodium bicarbonate solutions (mass concentration 0.1%), immersion after baking
Drained after almond is washed into 5 times with citric acid solution (mass concentration is 0.1%) afterwards；The pure water of 10 times of almond quality is added,
Defibrination, filtering, removing filter residue obtain almond filtrate at a temperature of 70 DEG C；The pH value for adjusting almond filtrate is 7.0, adds pure odor type
Ethylmaltol (mass concentration 0.02%) and vitamin C (mass concentration 0.5%), obtain almond water；
(3) allotment, homogeneous, sterilization, filling：
Filtered after being well mixed 13 parts of 1 part of black garlic, 20 parts of almond water, 3 parts of honey and pure water according to parts by weight,
Matter (homogenization pressure 25MPa, 35 DEG C of homogenizing temperature) sends into air, oxygen and bad smell in vacuum degassing machine removing feed liquid afterwards,
121 DEG C of temperature instantaneous sterilizings 3 seconds, sealing preserve after normal temperature sterile filling after cooling.
Semen armeniacae amarae after almond dessert almond used of the invention or de- hardship.
The black garlic almond bevertage that the methods described of above-described embodiment one, two, three, four is prepared carries out sense organ and commented respectively
Valency, soluble solid content measure, soluble sugar content measure, protein content determination, total phenol content are determined and microorganism
Index determining.
Sensory evaluation：
The index of evaluation product, each 25 points of index, full marks are used as using color and luster, smell, mouthfeel, 4 indexs of acceptable degree
100 points, marking evaluation is carried out for product by 20 professionals, its average value is taken.
Physical and chemical determination method：
Soluble solid content is determined using GB/T12143.1-1989 methods；
Soluble sugar content is determined using phenol-sulfuric acid and colorimetric method；
Protein content is determined using GB5009.5-2003 methods；
Colorimetric method for determining total phenol content is closed using Folin-Phenol.
Microbiological indicator is evaluated：
Total plate count is determined：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 way of average ± variance.
Table two：Soluble solid content measure, soluble sugar content measure, protein content determination, total phenol content are surveyed
Determine result
Above-mentioned numerical value is expressed in the way of average ± variance.
Claims (9)
1. a kind of new black garlic almond bevertage, it is characterised in that include the component of following parts by weight：
10-15 parts of 1-2 parts of black garlic, 15-20 parts of almond water, 3-4 parts of honey and pure water；
Its preparation method comprises the following steps：
(1) preparation of black garlic：
Artificial to choose without spot without mould without hindering without residual fresh garlic as raw material, cleaning, normal temperature dry after peeling；After drying
Garlic is broken into the pure water that 1 times of mashed garlic quality is added in the mashed garlic that granularity is 5mm, mashed garlic, is prepared into garlic juice；Garlic juice is become
Warm 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, during fermentation
Between be 14-16 days, fermentation latter temperature be 55-57 DEG C, fermentation time be 3-5 days；Using 30 DEG C of heated-air dryings after fermentation ends；
(2) preparation of almond water：
Artificial to choose full grains, almond, without hindering without residual almond as raw material, is toasted 5 by no spot without mould under 130 DEG C of high temperature
Minute；Almond is put into 52-55 DEG C of temperature sodium bicarbonate solution after baking and soaked 20-22 hours, by almond lemon after immersion
Drained after lemon acid solution wash 3-5 times；The pure water of 10 times of almond quality is added, defibrination, filtering, removing filter at a temperature of 70 DEG C
Slag obtains almond filtrate；The pH value for adjusting almond filtrate is 7.0-7.1, addition ethylmaltol and vitamin C, obtains almond
Juice；
(3) allotment, homogeneous, sterilization, filling：
Filtered after being well mixed black garlic, almond water, honey and pure water according to parts by weight, vacuum outgas, superelevation after homogeneous
Warm instantaneous sterilizing, finally using sealing preserve after normal temperature sterile filling.
2. a kind of new black garlic almond bevertage according to claim 1, it is characterised in that：
Fresh purple garlic is used in described (1) step for raw material.
3. a kind of new black garlic almond bevertage according to claim 1, it is characterised in that：
Garlic juice carries out alternating temperature vacuum fermentation in described (1) step：Earlier fermentation temperature is 83-84 DEG C, and fermentation time is 6-7
My god, ferment middle temperature is 76-77 DEG C, and fermentation time is 15-16 days, and fermentation latter temperature is 55-56 DEG C, and fermentation time is 3-
4 days.
4. a kind of new black garlic almond bevertage according to claim 1, it is characterised in that：
In described (2) step, sodium bicarbonate solution mass concentration is 0.1%；Citric acid solution mass concentration is 0.1%.
5. a kind of new black garlic almond bevertage according to claim 1, it is characterised in that：
In described (2) step, ethylmaltol is pure odor type ethylmaltol, and its mass concentration in almond water is
0.01-0.02%.
6. a kind of new black garlic almond bevertage according to claim 1, it is characterised in that：
In described (2) step, vitamin C is added so that its mass concentration in almond water is 0.5-0.7%.
7. a kind of new black garlic almond bevertage according to claim 1, it is characterised in that：
In described (3) step, according to mass fraction by 1-2 parts of black garlic, 17-20 parts of almond water, 3-4 parts of honey and pure water
10-13 parts are well mixed.
8. a kind of new black garlic almond bevertage according to claim 1, it is characterised in that：
Homogenization pressure is 25MPa in described (3) step, and homogenizing temperature is 35 DEG C, and vacuum degassing machine removing material is sent into after homogeneous
Air, oxygen and bad smell in liquid.
9. a kind of new black garlic almond bevertage according to claim 1, it is characterised in that：
Using 121 DEG C of temperature instantaneous sterilizings 3 seconds in described (3) step, normal temperature sterile filling after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510180973.2A CN104738751B (en) | 2015-04-16 | 2015-04-16 | A kind of new black garlic almond bevertage and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510180973.2A CN104738751B (en) | 2015-04-16 | 2015-04-16 | A kind of new black garlic almond bevertage and its processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104738751A CN104738751A (en) | 2015-07-01 |
| CN104738751B true CN104738751B (en) | 2017-09-22 |
Family
ID=53579449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510180973.2A Active CN104738751B (en) | 2015-04-16 | 2015-04-16 | A kind of new black garlic almond bevertage and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104738751B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285863A (en) * | 2015-11-04 | 2016-02-03 | 邵素英 | Preliminarily processed bitter apricot seeds and preparation method thereof |
| CN106387573A (en) * | 2016-08-31 | 2017-02-15 | 内蒙古高原杏仁露有限公司 | Processing method of fresh extracted apricot kernel juice |
| CN106360362A (en) * | 2016-09-25 | 2017-02-01 | 安徽旺润生物科技有限公司 | Production method for co-producing black soybeans and black garlic by fermentation |
| 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 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1803033A (en) * | 2005-11-15 | 2006-07-19 | 王健柏 | Lotus seed almond milk production method |
| KR20100067250A (en) * | 2008-12-11 | 2010-06-21 | 주식회사 떡뫼들 | The method for manufacturing and composition of glutinous rice cake |
| CN102240010B (en) * | 2011-05-24 | 2012-11-14 | 山东巨野晨农永兴食品有限公司 | Method for producing concentrated black garlic juice and application thereof |
| CN102613655A (en) * | 2012-04-17 | 2012-08-01 | 徐州绿之野生物食品有限公司 | Gingko, garlic and broadleaf holly leaf compound particle drink |
| CN104351683A (en) * | 2014-11-27 | 2015-02-18 | 苏州嘉禧萝生物科技有限公司 | Liquid black garlic fermentation method |
-
2015
- 2015-04-16 CN CN201510180973.2A patent/CN104738751B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104738751A (en) | 2015-07-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104738751B (en) | A kind of new black garlic almond bevertage and its processing method | |
| CN104839817B (en) | A kind of black garlic hawthorn beverage and its processing method | |
| CN102613623B (en) | Passion fruit-kiwi fruit composite juice and preparation method thereof | |
| CN101294124B (en) | Technique for preparing tartary buckwheat sweet fermented glutinous rice | |
| CN106387568A (en) | Noni fruit composite fruit juice and preparation method thereof | |
| CN106213101A (en) | A kind of fermented type fruit and vegetable juice | |
| KR101261823B1 (en) | Precess of enzyme health food having high activity bymicrobial fermentation | |
| KR101552957B1 (en) | Preparation method of naturally fermented blackberry vinegar | |
| CN101744078A (en) | Health-care bitter gourd tea bag | |
| CN107996717A (en) | A kind of quinoa milk beverage and preparation method thereof | |
| CN101238904A (en) | Chickpea bean sprout juice tea and preparation method and application | |
| KR20170032558A (en) | Fermented Moringa beverage and method thereof | |
| CN109077210A (en) | A kind of Passion Fruit Juice beverage and its production technology | |
| CN103598331B (en) | Rehmannia root functional yoghourt, rehmannia root blueberry functional yoghourt and preparation method thereof | |
| CN108651972A (en) | A kind of fermentation rose paste and preparation method thereof | |
| CN107484995A (en) | The processing method of low-sugar banana sauce | |
| CN106720390A (en) | A kind of clear zymotic fluid lactic acid drink of beans and preparation method thereof | |
| CN105941621A (en) | Natto-kinase-enriched aloe-whole fat sour milk and preparation method thereof | |
| CN109662233A (en) | A kind of sweet drinking particle of brown sugar and preparation method thereof | |
| CN104509915A (en) | Preparation method of tomato vinegar | |
| CN102754700A (en) | Ginger juice fermented bean curd and preparation method thereof | |
| CN106173742A (en) | A kind of aroma soybean whey drink and production technology thereof | |
| CN100364456C (en) | Nutrition-balanced health food with chestnut | |
| CN106260284A (en) | A kind of preparation method of looks improving and the skin nourishing red rice tea | |
| CN106701440A (en) | Brewing method of South Shaanxi walnut wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhu Yuexin Inventor after: Li Wenjun Inventor after: Li Xiangyu Inventor after: Zhang Yanpeng Inventor after: Zuo Chengbin Inventor before: Zhao Guiqin |
|
| CB03 | Change of inventor or designer information | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20170825 Address after: 236800 Bozhou Industrial Park, Anhui Applicant after: Anhui Jiren Pharmaceutical Co., Ltd. Address before: 313000 Zhejiang province Huzhou city Wuxing District Zhu Xiang Long Xi Cun ring Applicant before: The black Food Co., Ltd of a Zhejiang young waiter in a wineshop or an inn |
|
| TA01 | Transfer of patent application right | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CP03 | Change of name, title or address |
Address after: 236000 No. 2117, Yaodu Avenue, Qiaocheng Economic Development Zone, Bozhou City, Anhui Province Patentee after: Anhui Jiren Pharmaceutical Co.,Ltd. Address before: 236800 Bozhou Industrial Park, Anhui Province Patentee before: ANHUI JIREN PHARMACEUTICAL Co.,Ltd. |
|
| CP03 | Change of name, title or address |