CN106616621A - Oat-bran black-garlic crisps and processing method thereof - Google Patents
Oat-bran black-garlic crisps and processing method thereof Download PDFInfo
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- CN106616621A CN106616621A CN201611237929.1A CN201611237929A CN106616621A CN 106616621 A CN106616621 A CN 106616621A CN 201611237929 A CN201611237929 A CN 201611237929A CN 106616621 A CN106616621 A CN 106616621A
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- oat bran
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- oat
- black garlic
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- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940094443 oxytocics prostaglandins Drugs 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- 230000001737 promoting effect Effects 0.000 description 1
- 150000003180 prostaglandins Chemical class 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000035936 sexual power Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000003998 snake venom Substances 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003464 sulfur compounds Chemical class 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
- 229940098465 tincture Drugs 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
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Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention especially discloses oat-bran black-garlic crisps and a processing method thereof. The oat-bran black-garlic crisps disclosed by the invention are prepared from oat bran and black garlic in the following percentage by weight: 80%-95% of oat bran and 5-20% of black garlic; and the preparation method of the oat-bran black-garlic crisps comprises the following steps: mixing the oat bran with the black garlic, shaping the mixture, and carrying out drying. The prepared crisp food is loose and crispy in taste, as well as fine and smooth in product texture. Being eaten, no feel of residue is produced; moreover, the oat-bran black-garlic crisps are good in color and aroma, delicious in taste, and rich in nutrition. Thus, a novel crisp food having the health-care effects of the oat bran and the black garlic is provided; and the oat-bran black-garlic crisps are very popular with the consumers.
Description
Technical field
The invention belongs to food processing technology field, and in particular to the processing side of a kind of oat bran black garlic crisp chip and the crisp chip
Method.
Background technology
Oat bran, also referred to as oat bran, oat bran, oat bran is that oat contains the most part of dietary fiber, particularly
Containing most abundant beta glucan, beta glucan belongs to soluble dietary fiber, is known Effective Fractions Depressing Blood-lipids, while having
Help intestinal health, thus common oats fibre is described as " noble's dietary fiber ".Oat bran main nutrient composition is dietary fiber, is wrapped
Include water-soluble dietary fiber and insoluble dietary fiber.More than 95% water-soluble dietary fiber is distributed in removing embryo in oat
In oat bran after breast.Water-soluble dietary fiber, particularly oat water-soluble dietary fiber beta glucan, can in a large number receive body
Inner cholesterol, and excreting, so as to reduce blood in cholesterol level.At present, there is more than 1000 paper report in the world
Avenabeta glucosan adjusts blood sugar, blood fat, softening blood vessel, preventing hypertension, strengthens immunity of organisms, prevention cardiovascular and cerebrovascular
The functions such as disease, anti-allergic, control oedema, beta glucan is concentrated mainly on blastocyte wall and sub- aleurone, with β-(1-3),
(1-4) glycosidic bond is connected, and forms tough and tensile, complicated and relative inertness cell membrane, play support and protect biological cell and
The skeleton function of intracellular biological active material.This also demonstrates oat bran cortex and is only where the real aggregation of nutrition, therefore,
Widelyd popularize as the bread and cheese for having important health care in the U.S. and German oat bran edible.Non-solubility meals
Food fiber also contributes to digestion, and oat bran also contains substantial amounts of insoluble dietary fiber, the generation of energy Constipation.
Soluble dietary fiber adsorbs internal rubbish just as sponge, excretes with metabolism；Insoluble dietary fiber is just
As one brush, the dirt in intestinal wall is brushed off, as stool excretes.Therefore, it is deformed for constipation or stool
Situation, there is good opsonic action.Prior can be to help body toxin expelling, keep the clean, salubrious of whole body, also
To the problem in terms of skin and blood circulation system, there is the opsonic action of auxiliary.
Additionally, containing the distinctive oat Firm protein ingredient in part in oat bran, there is oat Firm albumen Firm to imitate
Really, with the ability of significant holding moisture, so as to performance of keeping humidity, oat Firm albumen is also proved to have and promotes into fibre
Tie up the value-added effect of cell and can suppress and prevent skin senescence, skin younger state can be kept.
Oat is unique crop containing plain class of saponin in cereal, and it can adjust the functions of intestines and stomach of human body, reduces cholesterol.
The linoleic acid enriched in oat bran is then particularly advantageous to the elderly, and linoleic acid is the essential fatty acid of human body, and it can be maintained
The metabolic activity of human normal, suppresses cholesterol to raise, while and be the neccessary composition of synthesis of prostaglandins, to safeguarding people
The sexual performance of body also plays an important role.
The also mineral matter such as the calcium containing rich content, phosphorus, iron, zinc, manganese, chromium and trace element in oat bran, to prevention
Osteoporosis has certain effect, can promote wound healing, and prevents anaemia etc..The Cobastab enriched in oat1、B2, dimension life
Plain E and folic acid etc., can improve the different physiological roles such as blood circulation.Also contain various enzyme materials in oat bran, can
Help delays the aging of cell, dispelling fatigue.《Epoch》In the ten big healthy food that magazine is chosen, oat ranks the 5th.Oat
Originate from China, first from the incoming Europe in China Inner Mongol and then to North America, in English, man of the U.S., oat not only becomes the master of people
One of food, but also be health-care food by social recognition, the heat of oat, PD fiber all occupy fine flour, rice
First of.So expert advice：Oat should become the third-largest staple food grain of the mankind（Wheat, paddy, oat）.
Oat bran contains most abundant beta glucan, and beta glucan belongs to soluble dietary fiber, is that known reducing blood lipid has
Effect composition, while contributing to intestinal health.Japanese oats fibre mill research shows that cholesterol is taken the photograph daily more than the people of 220 milligrams/deciliter
Take a certain amount of oat bran, it is possible to which T-CHOL is reduced by 8%～23%.Oat bran is a kind of not pure natural known to everybody
Health functional food, is a kind of effective ways for supplementing water-soluble dietary fiber and insoluble dietary fiber.
Garlic, also referred to as garlic, the head of garlic is the bulb of Liliaceae allium garlic Allium satium L..Its chemical composition：
Bulb contains volatile oil, and main component is allicin in oil, is a kind of phytocide.In addition still containing micro iodine etc..Newly
Without allicin in fresh garlic, and there is a kind of garlic aminoacid, the big allinase in this sour Jing garlic decomposes generation allicin and two
Individual curing acrylic.Galic essential oil institute sulfur compound is methacrylic monosulfide, dimethyl disulphide, two allyls
Base monosulfide, methallyl based bisulfide, dimethyl trisulfide, diallyl disulfide, methacrylic trithio
Compound and diallyl trisulfide.In recent years someone produces galic essential oil and is analyzed to Qujing of Yunnan, identifies 20
Compound：Thia -2,4- the cyclohexadiene of 6- methyl isophthalic acids -1；5- methyl isophthalic acids, 2- dithia -3- cyclopentene；4- methyl isophthalic acids, the sulphur of 2- bis-
Miscellaneous -3- cyclopentene；Thia -5- the cyclohexenes of 4- vinyl -1,2,3- three and the thioether of methacrylic five etc..Additionally, also containing sugar
Class, amino acids, lipid, vitamin, inorganic salts, trace element etc..Modern pharmacological research proves that its pharmacology and effect have and disappears
It is swollen, removing toxic substances, desinsection.For carbuncle furuncle tinea sore, consumptive disease is coughed dysentery and is rushed down, hookworm enterobiasis etc..Pharmacological research：1. anti-curing oncoma, blocks nitrous
Amine synthesizes, and inhibition cancer cell has obvious inhibiting effect to esophageal precancerous lesion；2. cellular immunity, humoral immunity and Fei Te are improved
Specific immunological function, is a kind of good immunopotentiating agent；3. antibacterium, antimycotic, suppresses virus, antiprotozoan and trichomonad；④
Suppression platelet aggregation, improves microcirculation, hypotensive, and reducing blood lipid and thrombus dissolving are acted on, and can substantially be mitigated atherosclerotic and be entered
Exhibition and reduction incidence rate of myocardial infarction；5. it is hypoglycemic, insulin level is improved, promote endogenous insulin secretion；6. essence is suppressed
Son is generated；7. excited uterus；8. chronic lead poisoning symptom, anti-snake venom action are improved；9. calcium antagonism and expansion of blood vessels are acted on；
10. free radical and antioxidation, protection brain cell and hepatoprotective effect are removed（Jia Gongfu is edited, and clinical medicine is newly big with combination
Entirely, the second edition of in December, 2006, page 737）, the document also introduces allicin and adds and be combined with insoluble fibre or oat bran, Ke Yiwei
Prevent and treat a kind of cardiopathic natural Dietotherapy method（Jia Gongfu is edited, and clinical medicine is newly complete works of with combination, the second edition of in December, 2006,
Page 741）.Due to application curative effect reliability of the garlic in terms of disease treatment, garlic tincture, syrup, tablet, glue that scholars develop
Many preparation varieties such as capsule, injection are widely used in clinical medicine.Garlic is direct-edible or as cooking seasoning application,
More there are history and generality in China, can in recent years obtain international city as stomach strengthening and digestion promoting, the health food prevented and cured diseases
The accreditation of field, its consumption figure increases year by year.Result of study in recent years shows that edible garlic has high-efficiency antioxidant, promotes
Human metabolism, there is antifatigue, resisting stress effect, and it also has activating immune system, antiviral, antibacterium, anti-infective, anti-
The only effect of artery sclerosis, hypertension, anti-aging, in the works, garlic is listed in the plant of antitumaous effect to special S Design food
Physical property represents food.But, the strong impulse smell that distributed due to the special composition of garlic and alimentary canal is produced not
Good IR, with strong, very bad garlic odour smell in making eater exhale, and limits edible by numerous personages,
Prevent it edible from being widely used to the effective garlic food of health.Black garlic be through hot and humid environment from
So ferment and be obtained, through the physicochemical change of garlic itself, not only taste is sour-sweet, it is edible to produce unpleasant implication,
And polyphenol substantially exceeds raw garlic with the content of free amino acid, while Ai Qiaoen and S- allyl cysteines are generated, water
Dissolubility polyphenoils is 8.7 times of Common garlic, and lipid fractions are 79 times of raw garlic, there is enhancing human immunity
Power, antiallergy, anti-aging, anticancer, the artery sclerosis that suppresses, steady blood pressure, reducing blood lipid, hypoglycemic, reduction cholesterol, treatment are just
The effects such as secret, beauty.Because the nutritive value of black garlic enriches, and without garlic odour taste after eating, become for people's edible health when
The still consumer goods.A kind of crisp food is processed into the oat bran with fine health-care efficacy and black garlic, is bound to be consumed
The favor of person, crisp food is crisp due to mouthfeel, and color is fragrant, delicious, it has also become the leisure food of fashion.
The content of the invention
The purpose of the present invention is to become oat bran drying, ultramicro grinding rich in water-soluble dietary fiber ultra micro oat bran
Powder, with black garlic compounding a kind of crisp crisp food of mouthfeel is processed into.
It is an object of the invention to provide a kind of oat bran black garlic crisp food.
The present invention also aims to provide a kind of processing method of oat bran black garlic crisp chip.
The concrete technical scheme of the present invention is as follows：
The oat bran black garlic crisp chip of the present invention, is that, with oat bran powder, black garlic as raw material, blended, shaping, drying are formed；
Wherein oat bran powder, black garlic carry out proportioning by following percentage by weight：Oat bran powder 80%～95%, black garlic 5%～
20%。
Further the percentage by weight ratio of optimization is：Oat bran powder 87%～92%, black garlic 8%～13%.
In order to improve the taste and flavor of oat bran black garlic crisp food, oat bran powder, black garlic total amount can also be added
1%～15% additive.
Wherein additive is main pleasantly sweet dose（As L-arabinose, D-sorbite, xylitol, mannitol, maltitol,
Honey etc.）, flavouring（Such as salt, monosodium glutamate, essence, natural perfume material such as cloves, Chinese prickly ash, pepper, fennel, cumin, Chinese cassia tree, curry
Powder, capsicum, Thirteen Spice etc., edible oil etc.）, thickener（Such as agar, sodium alginate, Arabic gum, peach gum）.
The processing method of oat bran black garlic crisp chip of the present invention, be by oat bran under the conditions of 50 DEG C～90 DEG C, be dried 15～
30 hours, dried oat bran was cooled to room temperature, crushes, and the oat bran powder after crushing crosses 300～800 mesh sieves, obtains oat
Bran powder；Coarse grain is returned and crushed again；By weight it is again 1 by black garlic and water:1 ratio, in being placed in ball mill, wears into pasty state
Black Bulbus Allii paste, is then well mixed oat bran powder with black Bulbus Allii paste, compressing using sheeting equipment, and drying, packaging is obtained final product.
Wherein described drying, preferred drying condition is to be dried 20～30 hours under the conditions of 65 DEG C～75 DEG C.
Drying described above adopts heated-air drying, far-infrared ray drying or microwave drying；Described crushing is ultramicro grinding,
Preferably use vibration superfine disintegrator.
Drying described above is using 90 DEG C～300 DEG C of low temperature hot-air seasoning 6～10 hours.
The oat bran black garlic crisp chip to made by, for the ease of storing and guaranteeing the quality, can be using vacuum packaging or nitrogen-filled packaging.
The apparatus described above of the present invention is this area conventional equipment.
Black garlic described above is by present invention applicant parent company（Xuzhou Lvzhiye Biological Food Co., Ltd.）According to
According to national inventing patent（ZL201210249529.8）The raw material product of exploitation, its preparation method is according to the patent for invention
Profit requires 1 step（Two）Technical scheme obtain black garlic finished product, comprise the concrete steps that（1）Immersion：Optional step（One）Method
The drying garlic of obtained deodorization, adds in the interlayer stainless steel digester with closure, adds pure water, and water consumption is to submergence
Drying garlic is advisable, soak at room temperature 20～30 minutes；（2）Boiling：Interlayer pot cover is covered tightly, via interlayer is passed through steam heating and boils
Boiling, after boiling 25～35 minutes, that is, slows down steam intake, carries out heat-preservation fermentation；（3）Heat-preservation fermentation：Steamed by interlayer
Vapour flow control, makes kettle temperature be maintained at 90～100 DEG C, ferments 36～42 hours；（4）It is dried：It is black big by what is fermented
It is in 45～55 DEG C of drying rooms, to be dried that garlic is put into setting temperature, makes moisture 38～42%, obtains final product black garlic finished product.
Certainly, first it is to entering on the basis of patent of invention specification full text more understanding the step of embodiment in operating procedure
Capable, such as the patent（ZL201210249529.8）It is by the patent of invention right during black garlic is processed
Require 1 step（One）Prepare on the basis of the drying garlic finished product of deodorization further according to step（Two）Technical scheme be obtained it is black big
Garlic finished product, obtained black garlic process stabilizing, product property is stable, with good mass effect, as the raw material of the present invention
Using being guaranteed.
Beneficial effects of the present invention are as follows：
1st, a kind of oat bran black garlic crisp food processed with black garlic compounding by oat bran powder of the invention, to greatest extent
Maintain oat bran and the original nutrient content of black garlic and health care, and crisp food is crispy and delicious, low fat, height
Dietary fiber, it is nutritious, it is both leisure food, it is that crisp food adds new kind while being also health food.
2nd, the present invention is to utilize a kind of " processing method of garlic products（ZL201210249529.8）" claim 1 step
（Two）The black garlic finished product and oat bran superfine powder that technical scheme is obtained is oat bran black garlic crisp food obtained in base stock,
Not only make black garlic that more advantageous applications are obtained in food processing, at the same the effect being also fully retained in black garlic into
Point, the pungent and excitant taste that garlic is routinely prepared in product is also effectively overcomed, and the special efficacy of black garlic is presented.
Oat bran drying is carried out after Crushing of Ultrafine, can be made after crisp chip product exquisiteness, food without slag sense, make people enjoy tasty
Crisp chip while, have benefited from the health-care efficacy of oat bran.
3rd, oat bran is dried using low temperature hot blast long-time in the inventive method, oat bran tissue can be made to be substantially reduced water
Point, structure of fibrous tissue is fluffy, and fragility strengthens, and beneficial to crushing, and the loose exquisiteness of oat bran powder after crushed, compressibility is strong,
Product appearance is attractive in appearance.
4th, present invention employs tablet making technology technology, it is to avoid volatile ingredient scatters and disappears, while packaging is adopted into vacuum
Packaging or nitrogen-filled packaging, can effectively prevent the oxidation or taint of odour of active ingredient in product.
5th, processing technology of the present invention is simple, it is easy to control, low production cost, non-environmental-pollution, suitable industrialized production, fits
Preferably popular popularization is edible, with good market prospects.
Specific embodiment
The specific embodiment of the invention is described further with reference to embodiment, is not to be taken as the limit to the present invention
System, to it is following preferred embodiment, it will be apparent to those skilled in the art that before without departing from the present invention program know-why
The improvements and modifications that putting is carried out are regarded as protection scope of the present invention.
Embodiment 1
（1）Oat bran is taken, under the conditions of 65 DEG C, is dried 30 hours with hot air drier, dried oat bran is cooled to into room
Temperature, is crushed using vibration superfine disintegrator, and the oat bran powder after crushing crosses 300 mesh sieves, obtains oat bran powder；（2）Weigh by
ZL201210249529.8 claim 1 steps（Two）10 kilograms of black garlic finished product obtained in technical scheme, adds water 10 kilograms, puts
In ball mill, wear into the black Bulbus Allii paste of pasty state, then be sufficiently mixed with 90 kilograms of oat bran powder it is uniform, while being additionally added wood sugar
The consumption of alcohol, sodium alginate, xylitol and sodium alginate based on the conventional amount used of making food, after being well mixed, using compressing tablet
Equipment is compressing；（3）In being placed in baking oven, dry 10 hours at 90 DEG C；（4）Crisp chip after drying, using vacuum packaging or
Nitrogen-filled packaging.
Embodiment 2
（1）Oat bran is taken, under the conditions of 75 DEG C, is dried 20 hours with belt-type hot air drier, by the cooling of dried oat bran
To room temperature, crushed using vibration superfine disintegrator, the oat bran powder after crushing crosses 800 mesh sieves, obtains oat bran powder；（2）Weigh
By ZL201210249529.8 claim 1 steps（Two）13 kilograms of black garlic finished product obtained in technical scheme, adds water 13 kilograms,
In being placed in ball mill, wear into the black Bulbus Allii paste of pasty state, then be sufficiently mixed with 87 kilograms of oat bran powder it is uniform, while being additionally added food
Salt, Chinese prickly ash, capsicum, edible oil, sodium alginate, the consumption of salt, Chinese prickly ash, capsicum, edible oil and sodium alginate presses making food
Conventional amount used meter, it is compressing using sheeting equipment after being well mixed；（3）In being placed in baking oven, drying 6 is little at 300 DEG C
When；（4）Crisp chip after drying, using vacuum packaging or nitrogen-filled packaging.
Embodiment 3
（1）Oat bran is taken, under the conditions of 70 DEG C, is dried 25 hours with hot air drier, dried oat bran is cooled to into room
Temperature, is crushed using vibration superfine disintegrator, and the oat bran powder after crushing crosses 700 mesh sieves, obtains oat bran powder；（2）Weigh by
ZL201210249529.8 claim 1 steps（Two）5 kilograms of black garlic finished product obtained in technical scheme, adds water 5 kilograms, is placed in
In ball mill, wear into the black Bulbus Allii paste of pasty state, then be sufficiently mixed with 95 kilograms of oat bran powder it is uniform, while it is Arabic to be additionally added L-
Sugar, agar, L-arabinose and agar consumption based on the conventional amount used of making food, after being well mixed, using sheeting equipment
It is compressing；（3）In being placed in baking oven, dry 9 hours at 100 DEG C；（4）Crisp chip after drying, using vacuum packaging or nitrogen charging
Packaging.
Embodiment 4
（1）Oat bran is taken, under the conditions of 72 DEG C, is dried 22 hours with belt-type hot air drier, by the cooling of dried oat bran
To room temperature, crushed using vibration superfine disintegrator, the oat bran powder after crushing crosses 600 mesh sieves, obtains oat bran powder；（2）Weigh
By ZL201210249529.8 claim 1 steps（Two）8 kilograms of black garlic finished product obtained in technical scheme, adds water 8 kilograms, puts
In ball mill, wear into the black Bulbus Allii paste of pasty state, then be sufficiently mixed with 92 kilograms of oat bran powder it is uniform, while be additionally added salt,
Cumin, capsicum, edible oil, sodium alginate, the consumption of salt, cumin, capsicum, edible oil and sodium alginate presses the normal of making food
Rule gauge, it is compressing using sheeting equipment after being well mixed；（3）In being placed in baking oven, dry 7 hours at 250 DEG C；（4）
Crisp chip after drying, using vacuum packaging or nitrogen-filled packaging.
Embodiment 5
（1）Oat bran is taken, under the conditions of 70 DEG C, is dried 23 hours with far-infrared dryer, dried oat bran is cooled to
Room temperature, is crushed using vibration superfine disintegrator, and the oat bran powder after crushing crosses 500 mesh sieves, obtains oat bran powder；（2）Weigh by
ZL201210249529.8 claim 1 steps（Two）12 kilograms of black garlic finished product obtained in technical scheme, adds water 12 kilograms, puts
In ball mill, wear into the black Bulbus Allii paste of pasty state, then be sufficiently mixed with 88 kilograms of oat bran powder it is uniform, while be additionally added salt,
Thirteen Spice, edible oil, sodium alginate, the consumption of salt, Thirteen Spice, edible oil and sodium alginate presses the conventional amount used of making food
Meter, it is compressing using sheeting equipment after being well mixed；（3）In being placed in baking oven, dry 8 hours at 200 DEG C；（4）After drying
Crisp chip, using vacuum packaging or nitrogen-filled packaging.
Embodiment 6
（1）Oat bran is taken, under the conditions of 65 DEG C, is dried 30 hours with hot air drier, dried oat bran is cooled to into room
Temperature, is crushed using vibration superfine disintegrator, and the oat bran powder after crushing crosses 400 mesh sieves, obtains oat bran powder；（2）Weigh by
ZL201210249529.8 claim 1 steps（Two）11 kilograms of black garlic finished product obtained in technical scheme, adds water 11 kilograms, puts
In ball mill, wear into the black Bulbus Allii paste of pasty state, then be sufficiently mixed with 89 kilograms of oat bran powder it is uniform, while be additionally added salt,
Monosodium glutamate, essence, edible oil, sodium alginate, the consumption of salt, monosodium glutamate, essence, edible oil and sodium alginate presses the normal of making food
Rule gauge, it is compressing using sheeting equipment after being well mixed；（3）In being placed in baking oven, dry 8.5 hours at 150 DEG C；
（4）Crisp chip after drying, using vacuum packaging or nitrogen-filled packaging.
Claims (7)
1. a kind of oat bran black garlic crisp chip, is characterized in that with oat bran powder, black garlic as raw material, it is blended, shaping, drying and
Into；Wherein raw material presses following percentage by weight proportioning：Oat bran powder 80%～95%, black garlic 5%～20%.
2. oat bran black garlic crisp chip as claimed in claim 1, it is characterised in that：Described raw material is matched somebody with somebody by following percentage by weight
Than for：Oat bran powder 87%～92%, black garlic 8%～13%.
3. oat bran black garlic crisp chip as claimed in claim 1 or 2, it is characterised in that：Described raw material adds oat bran powder, black
The additive of garlic total amount 1%～15%.
4. a kind of processing method of oat bran black garlic crisp chip as claimed in claim 1, it is characterized in that by oat bran 50 DEG C～
Under the conditions of 90 DEG C, it is dried 15～30 hours, dried oat bran is cooled to room temperature, crushes, and the oat bran powder after crushing crosses 300
～800 mesh sieves, obtain oat bran powder；By weight it is again 1 by black garlic and water:1 ratio, in being placed in ball mill, wears into pasty state
Black Bulbus Allii paste, then oat bran powder is well mixed with black Bulbus Allii paste, drying compressing using sheeting equipment, packaging is
.
5. the processing method of oat bran black garlic crisp chip as claimed in claim 4, it is characterised in that：Described drying adopts hot blast
Dry, far-infrared ray drying or microwave drying；Preferred drying condition is to be dried 20～30 hours under the conditions of 65 DEG C～75 DEG C；Institute
The crushing stated is ultramicro grinding.
6. the processing method of oat bran black garlic crisp chip as claimed in claim 5, it is characterised in that：Described ultramicro grinding is used
Vibration superfine disintegrator.
7. the processing method of oat bran black garlic crisp chip as claimed in claim 4, it is characterised in that：Described drying adopts 90 DEG C
～300 DEG C of low temperature hot-air seasoning 6～10 hours.
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| CN201611237929.1A CN106616621A (en) | 2016-12-28 | 2016-12-28 | Oat-bran black-garlic crisps and processing method thereof |
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| CN201611237929.1A CN106616621A (en) | 2016-12-28 | 2016-12-28 | Oat-bran black-garlic crisps and processing method thereof |
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| CN201611237929.1A Withdrawn CN106616621A (en) | 2016-12-28 | 2016-12-28 | Oat-bran black-garlic crisps and processing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173736A (en) * | 2017-06-14 | 2017-09-19 | 天津科技大学 | A kind of method that utilization changing temperature-pressure-difference and puffing dry technology produces black garlic crisp chip |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103404577A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Black garlic biscuit and preparation method thereof |
| CN104095014A (en) * | 2014-07-22 | 2014-10-15 | 无锡云翼信息科技有限公司 | Low-sugar low-fat high-dietary-fiber weight-reducing cookie and preparation method thereof |
| CN105596673A (en) * | 2016-01-28 | 2016-05-25 | 广东益生康生物科技有限公司 | Black garlic extract and application thereof in preventing and curing tongue cancer |
-
2016
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103404577A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Black garlic biscuit and preparation method thereof |
| CN104095014A (en) * | 2014-07-22 | 2014-10-15 | 无锡云翼信息科技有限公司 | Low-sugar low-fat high-dietary-fiber weight-reducing cookie and preparation method thereof |
| CN105596673A (en) * | 2016-01-28 | 2016-05-25 | 广东益生康生物科技有限公司 | Black garlic extract and application thereof in preventing and curing tongue cancer |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173736A (en) * | 2017-06-14 | 2017-09-19 | 天津科技大学 | A kind of method that utilization changing temperature-pressure-difference and puffing dry technology produces black garlic crisp chip |
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Effective date of registration: 20170922 Address after: Three No. 1, No. 221300, Pizhou hi tech Industrial Development Zone, Jiangsu, Xuzhou, China Applicant after: JIANGSU QIANYAOTANG STATE MEDICAL RESEARCH INSTITUTE CO., LTD. Applicant after: Xuzhou Lvzhiye Biological Food Co., Ltd. Address before: Three No. 1, No. 221300, Pizhou hi tech Industrial Development Zone, Jiangsu, Xuzhou, China Applicant before: JIANGSU QIANYAOTANG STATE MEDICAL RESEARCH INSTITUTE CO., LTD. |
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Application publication date: 20170510 |