Black garlic sauce and black garlic moon cake stuffing containing same
A black garlic paste, black garlic technology, applied in application, food preparation, food science and other directions, can solve the problems of unsuitable black garlic moon cake fillings, short fermentation time, etc., to improve immunity, unique flavor, less oil content Effect
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[0039] Example 1
[0040] (1) Garlic pulp: After washing and peeling 100 parts by mass of garlic, add 100 parts by mass of water and then crush it in a beating machine to obtain fresh garlic pulp;
[0041] (2) The first fermentation: After adjusting the pH of the crushed fresh garlic pulp to 5.5 with 1% (W / W) citric acid, add 1% (W / W) salt with a final mass percentage of 40%. Fermented at ℃ for 2h;
[0042] (3) Second fermentation: After the first fermentation, the pH of the fermentation broth is adjusted to 6.5 with baking soda, and the temperature is raised to 100°C to ferment for 1.1 hours. After the fermentation broth turns black, black garlic sauce is obtained;
[0043] (4) Adding and mixing accessories: continue to heat the black garlic sauce (170 parts by mass), while stirring to evaporate the water until it becomes thick, add 85 parts by mass of white sugar to mix and dissolve; then add 85 parts by mass of maltose syrup (DE=72) and 2.125 parts by mass of dry garlic powder so
Example Embodiment
[0045] Example 2
[0046] (1) Garlic pulp preparation: firstly, 45 parts by mass of dry garlic powder is moistened with 315 parts by mass of water, soaked to no clear water, and then crushed by a mixer to obtain garlic pulp;
[0047] (2) The first fermentation: Adjust the pH of the crushed garlic pulp to 5 with 1% (W / W) malic acid, add 1% (W / W) salt, and ferment at 50°C 1.3h;
[0048] (3) The second fermentation: After the first fermentation, the pH of the fermentation broth is adjusted to 6 with baking soda, and the temperature is raised to 60°C to ferment for 3 hours. After the fermentation broth turns black, black garlic sauce is obtained;
[0049] (4) Adding and mixing accessories: continue to heat the black garlic sauce (take 200 parts by mass), while stirring, evaporate the water until it becomes thick, add 105 parts by mass of white sugar to mix and dissolve; then add 105 parts by mass of glucose Syrup (DE=72), 2.5 parts by mass of dried garlic powder soaked in maltose syrup
Example Embodiment
[0051] Example 3
[0052] (1) Garlic pulping: first washing and peeling 100 parts by mass of garlic, adding 200 parts by mass of water and then crushing in a beating machine to obtain fresh garlic pulp;
[0053] (2) The first fermentation: adjust the pH of the crushed fresh garlic pulp to 6.0 with 1% (W / W) lactic acid, add 1% (W / W) salt with a final mass percentage, and hold at 55°C 1h fermentation;
[0054] (3) The second fermentation: After the first fermentation, the pH of the fermentation broth is adjusted to 7.0 with baking soda, and the temperature is raised to 80°C to ferment for 2 hours. After the fermentation broth turns black, black garlic sauce is obtained;
[0055] (4) Adding and mixing accessories: Take 230 parts by mass of black garlic sauce and continue heating, while stirring, evaporate the water to a viscosity, add 115 parts by mass of white sugar to mix and dissolve; then add 115 parts by mass of starch dextrin (DE=72), 2.875 parts by mass of dry garlic powder soak
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