CN107772351A - garlic stream heart fillings and preparation method thereof and including Gai garlic stream heart fillings garlic stream heart shortcake and preparation method thereof - Google Patents
garlic stream heart fillings and preparation method thereof and including Gai garlic stream heart fillings garlic stream heart shortcake and preparation method thereof Download PDFInfo
- Publication number
- CN107772351A CN107772351A CN201711166720.5A CN201711166720A CN107772351A CN 107772351 A CN107772351 A CN 107772351A CN 201711166720 A CN201711166720 A CN 201711166720A CN 107772351 A CN107772351 A CN 107772351A
- Authority
- CN
- China
- Prior art keywords
- fillings
- black garlic
- stream heart
- garlic
- parts
- 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.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 240000002234 Allium sativum Species 0.000 title claims description 23
- 235000004611 garlic Nutrition 0.000 title claims description 23
- 241000383638 Allium nigrum Species 0.000 claims abstract description 96
- 238000013329 compounding Methods 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 239000002562 thickening agent Substances 0.000 claims abstract description 15
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 14
- 239000004599 antimicrobial Substances 0.000 claims abstract description 14
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 13
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013601 eggs Nutrition 0.000 claims abstract description 6
- 239000006071 cream Substances 0.000 claims abstract description 5
- 239000000845 maltitol Substances 0.000 claims abstract description 5
- 235000010449 maltitol Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- BWILYWWHXDGKQA-UHFFFAOYSA-M potassium propanoate Chemical compound [K+].CCC([O-])=O BWILYWWHXDGKQA-UHFFFAOYSA-M 0.000 claims description 6
- 235000010332 potassium propionate Nutrition 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 6
- 235000010234 sodium benzoate Nutrition 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 229920000858 Cyclodextrin Polymers 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 239000005018 casein Substances 0.000 claims description 4
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 4
- 235000021240 caseins Nutrition 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 239000001632 sodium acetate Substances 0.000 claims description 4
- 235000017281 sodium acetate Nutrition 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 238000004090 dissolution Methods 0.000 claims description 3
- 235000020429 malt syrup Nutrition 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 239000004331 potassium propionate Substances 0.000 claims description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 239000004299 sodium benzoate Substances 0.000 claims description 2
- 235000007686 potassium Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 15
- 235000013376 functional food Nutrition 0.000 abstract description 3
- 239000008280 blood Substances 0.000 description 9
- 210000004369 blood Anatomy 0.000 description 9
- 238000012360 testing method Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 229910052751 metal Inorganic materials 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229940068196 placebo Drugs 0.000 description 4
- 239000000902 placebo Substances 0.000 description 4
- 235000010241 potassium sorbate Nutrition 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 3
- 244000000231 Sesamum indicum Species 0.000 description 3
- 235000003434 Sesamum indicum Nutrition 0.000 description 3
- 230000001458 anti-acid effect Effects 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000015424 sodium Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000011785 micronutrient Substances 0.000 description 2
- 235000013369 micronutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- -1 broken needle Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000003759 clinical diagnosis Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 235000020281 long black Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- JGFYQVQAXANWJU-UHFFFAOYSA-M sodium fluoroacetate Chemical compound [Na+].[O-]C(=O)CF JGFYQVQAXANWJU-UHFFFAOYSA-M 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 150000003398 sorbic acids Chemical class 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 229910052718 tin Inorganic materials 0.000 description 1
- 239000011135 tin Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Alternative & Traditional Medicine (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Pharmacology & Pharmacy (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of black garlic stream heart fillings, in terms of 100 parts of weight, the fillings contains following material：40~60 parts of maltitols, 5~15 portions of white granulated sugars, 5~15 parts of black garlics, 2~7 portions of cream, 2~7 parts of salted duck egg yolks, 2~7 parts of fresh hen eggs, 2~4 portions of edible salts, 1~3 portion of marine alga Icing Sugar, 2~10 portions of water-soluble cakes, 0.01~0.2 part of Compositional antiseptic agent, 0.01~0.2 part of compounding thickener, 0.01~0.2 part of flavoring essence.The invention discloses black garlic stream heart shortcake of the preparation method of the black garlic stream heart fillings including the black garlic stream heart fillings and preparation method thereof.Black garlic stream heart fillings of the present invention and black garlic stream heart shortcake including the black garlic stream heart fillings are convenient for people to directly edible, have expanded application of the black garlic in field of food, especially health functional food field.
Description
Technical field
The present invention relates to technical field of health care food, more particularly to Yi Zhong garlic stream heart shortcake and preparation method thereof.
Background technology
Black garlic (black garlic), also known as fermenting black garlic, it is with fresh raw garlic, belt leather ferments 60~90 in fermenting case
Manufactured food after it, the original composition of uncooked garlic can be retained, and the micronutrient levels in black garlic is higher, and taste is sour-sweet,
Without garlicky.
The mouthfeel of the nutritive value of black garlic superelevation and " sweet tea, soft, glutinous " is just gradually recognized and approved, and progressively walks
To the lives of the people.Without garlic odour after food, there is the effect of anti-oxidant, anti-acid, to diseases such as diabetes, hypertension, high fat of blood, cancers
Disease is also effective in cure.
But in view of black garlic outer layer covers have garlic skin, black garlic itself entire body blacks, garlic body was both soft and glutinous, seldom directly enters
Row is edible, causes people often to ignore the edible of black garlic, health value, so as to limit application of the black garlic in field of food,
Especially health functional food field.
The content of the invention
For overcome the deficiencies in the prior art, an object of the present invention is to provide a kind of black garlic stream heart fillings；This hair
The bright second purpose is to provide a kind of preparation method of black garlic stream heart fillings；The third object of the present invention be to provide Yi Zhong
The garlic stream heart is crisp；The fourth object of the present invention be to provide Yi Zhong the crisp preparation method of the garlic stream heart；Black garlic stream heart fillings of the present invention
And preparation method thereof Yi Ji garlic stream heart shortcake and preparation method thereof can facilitate and be added to the black garlic with multiple healthcare function
In food, it is convenient for people to directly edible and reaches the health-care effect of black garlic.
An object of the present invention adopts the following technical scheme that realization：
A kind of black garlic stream heart fillings, in terms of 100 parts of weight, the fillings contains following material：40~60 parts of maltitols, 5
~15 portions of white granulated sugars, 5~15 parts of black garlics, 2~7 portions of cream, 2~7 parts of salted duck egg yolks, 2~7 parts of fresh hen eggs, 2~4 portions of edible salts,
1~3 marine alga Icing Sugar, 2~10 portions of water-soluble cakes, 0.01~0.2 part of Compositional antiseptic agent, 0.01~0.2 part of compounding thickener,
0.01~0.2 part of flavoring essence.
Further, the fillings contains following material：50~55 parts of maltitols, 10 portions of white granulated sugars, 10 parts of black garlics, 5
Part cream, 5 parts of salted duck egg yolks, 5 parts of fresh hen eggs, 3 portions of edible salts, 2 marine alga Icing Sugar, 4.85~9.85 portions of water-soluble cakes, 0.05
Part Compositional antiseptic agent, 0.05 part of compounding thickener, 0.05 part of flavoring essence.
Further, the water-soluble cake is water-soluble cake.
Further, the Compositional antiseptic agent is included in deoxidation sodium acetate, potassium sorbate, sodium benzoate and potassium propionate extremely
It is few two kinds.
Further, the compounding thickener is gelatin, casein sodium, Arabic gum, carragheen, cyclodextrine and Huang
At least two in virgin rubber.
The preparation method of above-mentioned black garlic stream heart fillings, comprises the following steps：(1) first salted duck egg yolk is taken to bake, overground crushing
It is standby into salted duck egg yolk powder；(2) white granulated sugar, marine alga Icing Sugar, edible salt, water-soluble cake, Compositional antiseptic agent is taken to be well mixed,
And be transferred in mixer, hot water stirs are added to uniform dissolution；(3) take white granulated sugar to be well mixed with compounding thickener, add
Into mixer, stirring and dissolving is uniform；(4) continue to add malt syrup, salted duck egg yolk powder into mixer, stir；
(5) above-mentioned blending ingredients crossed into colloid mill, vacuumize, seal, sterilize, you can.
Yi Zhong the garlic stream heart it is crisp, including the musculus cutaneus of above-mentioned black garlic stream heart fillings and the parcel black garlic stream heart fillings.
Further, counted by 100 parts of weight of wheat flour, the musculus cutaneus contains following material：100 portions of wheat flours, 10~
20 parts of refining vegetable oils and 2~7 portions of white granulated sugars.
Further, the musculus cutaneus contains 15 parts of refining vegetable oils and 5 portions of white granulated sugars.
The crisp preparation method of the black garlic stream heart, it is characterised in that comprise the following steps：(1) faric shaping：Take any of the above-described
The garlics stream heart fillings and musculus cutaneus stated, it is faric using the progress of intelligent stuffing-wrapping machine, then be molded by automatic moulding machine；(2)
Baking：The black garlic stream heart shortcake of shaping is placed at 200-220 DEG C and toasts 25min taking-ups, cools down and produces black garlic stream heart shortcake.
Compared with prior art, the beneficial effects of the present invention are：
(1) black garlic is added in fillings and be further wrapped in musculus cutaneus and obtain black garlic stream heart shortcake, both solved black
Garlic is difficult to the trouble directly eaten, has also beautified the outward appearance of black garlic, has both met requirement of the field of food to " color ", has facilitated people again
The directly edible food for include black garlic fillings, expanded application of the black garlic in field of food, especially health functional food neck
Domain.
(2) heart fillings Technology application will be flowed into black garlic deep processing, impart the new flavor of the food comprising the fillings, example
Such as crisp short cakes with sesame, the nutritional ingredient of the food comprising the fillings is multiplied, and meets the demand of modern nutrient health, also complies with healthy food
The development trend of product.
(3) it is higher with reference to the micronutrient levels of black garlic, body trace element can be supplemented, also with anti-oxidant, antiacid
Change effect, and the effect of to diseases such as diabetes, hypertension, high fat of blood, cancers, the black garlic fillings of preparation and include the fillings
Black garlic stream heart shortcake also there is anti-oxidant, anti-acid effect, also have to diseases such as diabetes, hypertension, high fat of blood, cancers necessarily
The effect of, it is adapted to promote in field of health care food.
(4) using the special sour-sweet soft glutinous mouthfeel crisp outside tender inside for having agreed with crisp short cakes with sesame just as fillings of black garlic, prepare
A kind of new, crisp short cakes with sesame for having the unique taste, had both enriched the species of existing food, also cater to well huge audience to food and
The high-level requirement of health.
Brief description of the drawings
Fig. 1 is the crisp processing process of the black garlic stream heart of the present invention.
Embodiment
Below, with reference to accompanying drawing and embodiment, the present invention is described further, it is necessary to which explanation is, not
Under the premise of afoul, new implementation can be formed between various embodiments described below or between each technical characteristic in any combination
Example.
Embodiment 1-5 is the black garlic stream heart fillings that five kinds of components, contents differ.Wherein, the compounding in embodiment 1 is prevented
Rotten agent is：0.005g deoxidations sodium acetate and 0.005g potassium sorbates, compounding thickener are：0.03g gelatin, 0.03g Arabic gums,
0.03g carragheens, 0.03g cyclodextrines and 0.03g xanthans.Compositional antiseptic agent in embodiment 2 is：0.03g sodium benzoates
With 0.07g potassium propionates, compounding thickener is：0.05g gelatin, 0.05g Arabic gums.Compositional antiseptic agent in embodiment 3 is：
0.0125g deoxidations sodium acetate, 0.0125g potassium sorbates, 0.0125g sodium benzoates and 0.0125g potassium propionates, compound thickener
For：0.03g carragheens, 0.03g cyclodextrines and 0.04g xanthans.Compositional antiseptic agent in embodiment 4 is：0.05g sorbic acids
Potassium, 0.05g sodium benzoates and 0.05g potassium propionates, compounding thickener are：0.04g gelatin, 0.03g Arabic gums, 0.03g OK a karaoke clubs
Glue, 0.04g casein sodiums, 0.03g cyclodextrines and 0.03g xanthans.Compositional antiseptic agent in embodiment 5 is：0.05g takes off
Fratol, 0.05g potassium sorbates, 0.05g sodium benzoates and 0.05g potassium propionates, compounding thickener are：0.003g is Arabic
Glue, 0.003g carragheens, 0.004g casein sodiums.
The component of the black garlic stream heart fillings of table 1
The preparation method of black garlic stream heart fillings is following (to be carried out detailed only by taking the black garlic stream heart fillings in embodiment 3 as an example herein
Describe in detail bright, the preparation method of fillings is identical with the preparation method of fillings in embodiment 1,2,4 and 5 in embodiment 3, differs only in
The content of each component difference)：
(1) take salted duck egg yolk to bake, overground crushing, it is standby to weigh 5g salted duck egg yolks.
(2) white granulated sugar 10g, marine alga Icing Sugar 2g, edible salt 3g, water-soluble cake 5g and Compositional antiseptic agent 0.05g mixing are taken
Uniformly, mixture is transferred in mixer together, adds hot water while stirring, until mixture uniform dissolution.
(3) white granulated sugar 10g is taken to be well mixed with compounding thickener 0.05g, mixture is added in the mixer of step (2)
Stirring and dissolving is uniform.
(4) the Salted duck egg bloom for 40g malt syrups being added into the mixer of step (2) and prepared by 5g steps (1) is continued
End, stir.
(5) mixture prepared by step (4) is crossed into colloid mill, vacuumized, finally sealed, sterilize, that is, the black garlic stream heart is made
Fillings.
After crossing colloid mill, each component is crushed and is well mixed completely in black garlic stream heart fillings, lifting black garlic stream heart fillings
While mouthfeel, moreover it is possible to fully leach the nutritional ingredient in black garlic, be easy to audient to absorb.Black garlic stream heart filling after vacuumizing
Air content is reduced in material, be effectively prevent the slow oxidation of active component in black garlic stream heart fillings or is caused black garlic stream heart filling
Material becomes morally degenerate.Black garlic stream heart fillings after sealing, sterilizing can keep the flavor of black garlic stream heart fillings for a long time simultaneously, moreover it is possible to prolong
The holding time of long black garlic stream heart fillings.
The black garlic stream heart fillings of component preparation by above-described embodiment 3 is applied to prepare in black garlic stream heart shortcake, the black garlic
Stream heart shortcake contains black garlic stream heart fillings and musculus cutaneus in embodiment 3, and the composition of musculus cutaneus is as shown in table 2.
Component in the black garlic stream heart shortcake of table 2
The present embodiment describes the crisp preparation side of the black garlic stream heart of the present invention in detail by taking the black garlic stream heart shortcake in embodiment 10 as an example
Method.The black garlic stream heart shortcake preparation method of black garlic stream heart shortcake embodiment 10 in embodiment 6-9 is identical, differs only in containing for musculus cutaneus
Measure difference.
As shown in figure 1, the preparation method following steps that the black garlic stream heart is crisp：
S1, make musculus cutaneus：Edible salt, white sugar and dusty yeast are put into flour, after mixing and face, question handler ferments it
Kneading musculus cutaneus afterwards.
S2, make black garlic stream heart fillings：According to the preparation process of above-mentioned black garlic stream heart fillings, prepare black in embodiment 3
Garlic stream heart fillings.
S3, faric shaping：It is faric using the completion of CG-552 type intelligence stuffing-wrapping machine by the fillings and musculus cutaneus of above-mentioned preparation, then
Complete to be molded using CG-63 types automatic moulding machine, the black garlic stream heart being thus molded is crisp.
S4, baking：The black garlic stream heart shortcake of shaping is placed in baking box, taken out after toasting 25min at 200-220 DEG C, is cooled down
.
It is crisp that the direct-edible black garlic stream heart is produced after this usual step.It is but black in order to ensure in large-scale production
The crisp quality of the garlic stream heart and it is easy to automatic mass production to process, following two step can also be included.
(5) S5, metal detection：Black garlic stream heart shortcake semi-finished product after cooling are detected by metal detector.For
Detection is mingled with or lost the various metals such as broken needle, iron wire or lead in black garlic stream heart shortcake, copper, aluminium, tin, stainless steel, prevents heavily fortified point
Hard metal, which is lost to fall within, triggers security incident in food.
(6) S6, packaging：It will be packed by the black garlic stream heart shortcake after detection by resting the head on formula independent packaging machine, obtain black garlic
Flow heart shortcake finished product.Finished product after packaging can directly be transported, sold.
Effective evaluation is tested：
Comparative example 1：Without any hypoglycemic, component for reducing blood fat placebo.
The crisp placebo with comparative example 1 of the black garlic stream heart made from embodiment 6-10 is subjected to random experiment, placebo pair
According to experiment.Method：Have chosen 120 ages 20-40 year clinical diagnosis be diabetes tester, random number 1-120,
Wherein, No. 1-20 is control group, daily once in the morning and once at night eat placebo, 100 grams every time；No. 21-40 is test group 1, daily
It is crisp once in the morning and once at night to eat the obtained black garlic stream heart in embodiment 6,100 grams every time；41-60 is test group 2, the daily morning and evening each one
The obtained black garlic stream heart is crisp in secondary edible embodiment 7,100 grams every time；61-80 is test group 3, is once in the morning and once at night eaten daily real
It is crisp to apply the obtained black garlic stream heart in example 8,100 grams every time；81-100 is test group 4, is once in the morning and once at night eaten daily in embodiment 9
The obtained black garlic stream heart is crisp, 100 grams every time；101-120 is test group 5, once in the morning and once at night eats in embodiment 10 be made daily
The black garlic stream heart it is crisp, 100 grams every time.
120 bit test persons continuously detect the fasting blood sugar of every group of tester after edible 4 weeks, 4 weeks.Effective evaluation method
It is as follows：Healing is expressed as fasting blood sugar and dropped within 120 milligrams/deciliter；Effectively it is expressed as compared with before test, fasting blood
Sugar value declines, but fasting blood sugar remains above 120 milligrams/deciliter；Invalid representation is that fasting blood sugar is constant compared with before test
Or rise.Effective evaluation result is as shown in table 3：
The effective evaluation result of table 3
Above-mentioned embodiment is only the preferred embodiment of the present invention, it is impossible to the scope of protection of the invention is limited with this,
The change and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed scope.
Claims (10)
1. a kind of black garlic stream heart fillings, in terms of 100 parts of weight, the fillings contains following material：40~60 parts of maltitols, 5~
15 portions of white granulated sugars, 5~15 parts of black garlics, 2~7 portions of cream, 2~7 parts of salted duck egg yolks, 2~7 parts of fresh hen eggs, 2~4 portions of edible salts, 1
~3 portions of marine alga Icing Sugar, 2~10 portions of water-soluble cakes, 0.01~0.2 part of Compositional antiseptic agent, 0.01~0.2 part of compounding thickener,
0.01~0.2 part of flavoring essence.
2. black garlic stream heart fillings as claimed in claim 1, the fillings contain following material：50~55 parts of maltitols, 10
Part white granulated sugar, 10 parts of black garlics, 5 portions of cream, 5 parts of salted duck egg yolks, 5 parts of fresh hen eggs, 3 portions of edible salts, 2 portions of marine alga Icing Sugar, 4.85~
9.85 portions of water-soluble cakes, 0.05 part of Compositional antiseptic agent, 0.05 part of compounding thickener, 0.05 part of flavoring essence.
3. black garlic stream heart fillings as claimed in claim 1 or 2, wherein, the water-soluble cake is water-soluble cake.
4. black garlic stream heart fillings as claimed in claim 1 or 2, wherein, the Compositional antiseptic agent includes deoxidation sodium acetate, sorb
At least two in sour potassium, sodium benzoate and potassium propionate.
5. black garlic stream heart fillings as claimed in claim 1 or 2, wherein, the compounding thickener be gelatin, casein sodium,
At least two in Arabic gum, carragheen, cyclodextrine and xanthans.
6. the preparation method of black garlic stream heart fillings as claimed in claim 1 or 2, it is characterised in that comprise the following steps：(1) first
Salted duck egg yolk is taken to bake, overground to be ground into salted duck egg yolk powder standby；(2) white granulated sugar, marine alga Icing Sugar, edible salt, water solubility are taken
Cake, Compositional antiseptic agent are well mixed, and are transferred in mixer, add hot water stirs to uniform dissolution；(3) take white granulated sugar with
Compounding thickener is well mixed, and it is uniform to be added to stirring and dissolving in mixer；(4) continue into mixer add malt syrup,
Salted duck egg yolk powder, stirs；(5) above-mentioned blending ingredients crossed into colloid mill, vacuumize, seal, sterilize, you can.
7. Yi Zhong the garlic stream heart it is crisp, including black garlic stream heart fillings and the parcel black garlic stream heart fillings described in claim 1 or 2
Musculus cutaneus.
8. as claim 7 Suo Shu the garlic stream heart it is crisp, counted by 100 parts of weight of wheat flour, the musculus cutaneus contains following material：
100 portions of wheat flours, 10~20 parts of refining vegetable oils and 2~7 portions of white granulated sugars.
9. as claim 8 Suo Shu the garlic stream heart it is crisp, it is characterised in that：The musculus cutaneus contains 15 parts of refining vegetable oils and 5 parts
White granulated sugar.
10. the crisp preparation method of the black garlic stream heart, it is characterised in that comprise the following steps：(1) faric shaping：Take claim 7-9
The garlics stream heart fillings and musculus cutaneus that any one is stated, using intelligent stuffing-wrapping machine carry out it is faric, then by automatic moulding machine carry out into
Type；(2) toast：The black garlic stream heart shortcake of shaping is placed at 200-220 DEG C and toasts 25min taking-ups, cools down and produces black garlic stream heart shortcake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711166720.5A CN107772351A (en) | 2017-11-21 | 2017-11-21 | garlic stream heart fillings and preparation method thereof and including Gai garlic stream heart fillings garlic stream heart shortcake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711166720.5A CN107772351A (en) | 2017-11-21 | 2017-11-21 | garlic stream heart fillings and preparation method thereof and including Gai garlic stream heart fillings garlic stream heart shortcake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107772351A true CN107772351A (en) | 2018-03-09 |
Family
ID=61430726
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711166720.5A Withdrawn CN107772351A (en) | 2017-11-21 | 2017-11-21 | garlic stream heart fillings and preparation method thereof and including Gai garlic stream heart fillings garlic stream heart shortcake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107772351A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108703185A (en) * | 2018-06-11 | 2018-10-26 | 广西喜莲娜实业有限公司 | Filling moon cake and its preparation process in a kind of filling |
| CN108719763A (en) * | 2018-05-23 | 2018-11-02 | 山东惠发食品股份有限公司 | A kind of drift sand volume |
| CN109601872A (en) * | 2019-02-02 | 2019-04-12 | 福建祥芮海洋生物科技有限公司 | A kind of oyster fillings and preparation method thereof being used to prepare bakery product |
| CN111084265A (en) * | 2019-12-24 | 2020-05-01 | 可可琳纳食品海门有限公司 | Chocolate sauce formula used as stuffing for flowing core |
| CN112931571A (en) * | 2021-03-10 | 2021-06-11 | 咀香园健康食品（中山）有限公司 | Mango and lotus paste moon cake and making method thereof |
| CN112931574A (en) * | 2021-03-12 | 2021-06-11 | 咀香园健康食品（中山）有限公司 | Freshwater shrimp vegetarian flowing-core creamy custard moon cake and preparation method thereof |
| CN112956514A (en) * | 2021-03-15 | 2021-06-15 | 咀香园健康食品（中山）有限公司 | Grape wine peach mountain bird nest flowing-core moon cake and making method thereof |
| CN113491279A (en) * | 2021-05-27 | 2021-10-12 | 广州市锦华食品有限公司 | Black truffle bacon avocado crisp cake and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088345A (en) * | 2007-07-04 | 2007-12-19 | 美晨集团股份有限公司 | Stuffing for roasted food and its prepn process |
| CN101095425A (en) * | 2007-07-04 | 2008-01-02 | 美晨集团股份有限公司 | Stuffing material for bakery products |
| CN102742617A (en) * | 2012-07-20 | 2012-10-24 | 诸葛洁婧 | Making method of crispy cream custard bun |
| CN103478202A (en) * | 2013-09-17 | 2014-01-01 | 谭光耀 | Moon cake and making method for same |
| CN103931725A (en) * | 2014-04-22 | 2014-07-23 | 广州合诚实业有限公司 | Quicksand-type stuffing with long shelf life and resistant to bake and premixed flour and manufacturing method thereof |
| CN105815671A (en) * | 2016-04-05 | 2016-08-03 | 广东荣诚食品有限公司 | Moon cake filling and making method thereof |
| CN106720068A (en) * | 2016-12-22 | 2017-05-31 | 中州大学 | A kind of nourishing pastry for flowing heart filling and preparation method thereof |
| CN107232277A (en) * | 2017-05-02 | 2017-10-10 | 蚌埠市金旺食品有限公司 | A kind of processing method for improving drift sand fillings baking quality |
-
2017
- 2017-11-21 CN CN201711166720.5A patent/CN107772351A/en not_active Withdrawn
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088345A (en) * | 2007-07-04 | 2007-12-19 | 美晨集团股份有限公司 | Stuffing for roasted food and its prepn process |
| CN101095425A (en) * | 2007-07-04 | 2008-01-02 | 美晨集团股份有限公司 | Stuffing material for bakery products |
| CN102742617A (en) * | 2012-07-20 | 2012-10-24 | 诸葛洁婧 | Making method of crispy cream custard bun |
| CN103478202A (en) * | 2013-09-17 | 2014-01-01 | 谭光耀 | Moon cake and making method for same |
| CN103931725A (en) * | 2014-04-22 | 2014-07-23 | 广州合诚实业有限公司 | Quicksand-type stuffing with long shelf life and resistant to bake and premixed flour and manufacturing method thereof |
| CN105815671A (en) * | 2016-04-05 | 2016-08-03 | 广东荣诚食品有限公司 | Moon cake filling and making method thereof |
| CN106720068A (en) * | 2016-12-22 | 2017-05-31 | 中州大学 | A kind of nourishing pastry for flowing heart filling and preparation method thereof |
| CN107232277A (en) * | 2017-05-02 | 2017-10-10 | 蚌埠市金旺食品有限公司 | A kind of processing method for improving drift sand fillings baking quality |
Non-Patent Citations (2)
| Title |
|---|
| LOHASQUEEN: ""酥皮金沙奶黄流心月的用料"", 《HTTPS://M.XIACHUFANG.COM/RECIPE/101895656/》 * |
| 董浩: ""黑蒜浓缩汁的制备工艺研究"", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719763A (en) * | 2018-05-23 | 2018-11-02 | 山东惠发食品股份有限公司 | A kind of drift sand volume |
| CN108703185A (en) * | 2018-06-11 | 2018-10-26 | 广西喜莲娜实业有限公司 | Filling moon cake and its preparation process in a kind of filling |
| CN108703185B (en) * | 2018-06-11 | 2021-12-07 | 广西喜莲娜实业有限公司 | Moon cake with stuffing in stuffing and preparation process thereof |
| CN109601872A (en) * | 2019-02-02 | 2019-04-12 | 福建祥芮海洋生物科技有限公司 | A kind of oyster fillings and preparation method thereof being used to prepare bakery product |
| CN111084265A (en) * | 2019-12-24 | 2020-05-01 | 可可琳纳食品海门有限公司 | Chocolate sauce formula used as stuffing for flowing core |
| CN112931571A (en) * | 2021-03-10 | 2021-06-11 | 咀香园健康食品（中山）有限公司 | Mango and lotus paste moon cake and making method thereof |
| CN112931574A (en) * | 2021-03-12 | 2021-06-11 | 咀香园健康食品（中山）有限公司 | Freshwater shrimp vegetarian flowing-core creamy custard moon cake and preparation method thereof |
| CN112956514A (en) * | 2021-03-15 | 2021-06-15 | 咀香园健康食品（中山）有限公司 | Grape wine peach mountain bird nest flowing-core moon cake and making method thereof |
| CN113491279A (en) * | 2021-05-27 | 2021-10-12 | 广州市锦华食品有限公司 | Black truffle bacon avocado crisp cake and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107772351A (en) | garlic stream heart fillings and preparation method thereof and including Gai garlic stream heart fillings garlic stream heart shortcake and preparation method thereof | |
| CN105230711A (en) | Making method of Xinhui dried tangerine peel cakes | |
| CN103355387A (en) | Health care barley cake and fabricating method thereof | |
| CN106889435A (en) | A kind of lutein ester vermicelli and preparation method thereof | |
| CN105248554A (en) | Mango purple sweet potato crisp wrapper mooncake and making method thereof | |
| CN105076329B (en) | A kind of sugar-free highland barley ship biscuit and preparation method thereof | |
| CN102440380A (en) | Matcha health-care rice dumpling and preparation method thereof | |
| CN106234542A (en) | A kind of processing technology of purple rice Rhizoma Steudnerae Henryanae Semen Coicis wheat bran cookies | |
| CN105410127A (en) | Mango-lotus seed paste crisp-shell moon cake and production method thereof | |
| CN104365729A (en) | L-arabinose functional sesame cake manufacturing method | |
| CN106360702A (en) | Color potato-flavored water steamed buns and making method thereof | |
| CN106417534A (en) | Cookies with function of enhancing eyesight and production method thereof | |
| CN103070215A (en) | Instant nutritional dunking biscuit and making method thereof | |
| CN103535419B (en) | Highland barley whole flour biscuits having effects of maintaining beauty and keeping young and containing fresh wolfberry juice | |
| CN109619140A (en) | A kind of organic nutrition cookies and preparation method thereof containing butter | |
| CN102669562A (en) | Matcha healthcare rice dumpling and preparation method thereof | |
| KR20110108158A (en) | FUNCTIONAL WELL-BEING gamma -AMINOBUTYRIC ACID PIZZA DOUGH AND MANUFACTURE METHOD THEREOF AND WELL-BEING PIZZA | |
| CN106343434A (en) | Instant noodles containing purple sweet potato | |
| CN106173956A (en) | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. slurry noodles and preparation method thereof | |
| CN105851123A (en) | Key manufacturing method of large toast with muskmelon | |
| CN107772217A (en) | A kind of casting skin sweet rice balls with sesame filling and preparation method | |
| KR20100128792A (en) | Jelly-type dressing composition containing fish collagen and its manufacturing method | |
| CN105028579A (en) | Blueberry ginger juice biscuit and manufacturing method thereof | |
| CN110506775A (en) | A kind of konjaku glucomannan purple sweet potato biscuit and preparation method thereof | |
| CN103494049A (en) | Composite banana sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180309 |
|
| WW01 | Invention patent application withdrawn after publication |