CN103621935B - 一种黑蒜浓缩液的制备方法 - Google Patents
一种黑蒜浓缩液的制备方法 Download PDFInfo
- Publication number
- CN103621935B CN103621935B CN201310720474.9A CN201310720474A CN103621935B CN 103621935 B CN103621935 B CN 103621935B CN 201310720474 A CN201310720474 A CN 201310720474A CN 103621935 B CN103621935 B CN 103621935B
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- Prior art keywords
- black garlic
- preparation
- gelatin
- sedimentation
- juice
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- 241000383638 Allium nigrum Species 0.000 title claims abstract description 127
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 40
- 238000004062 sedimentation Methods 0.000 claims abstract description 26
- 239000012266 salt solution Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 45
- 239000012141 concentrate Substances 0.000 claims description 27
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 23
- 108010010803 Gelatin Proteins 0.000 claims description 20
- 229920000159 gelatin Polymers 0.000 claims description 20
- 239000008273 gelatin Substances 0.000 claims description 20
- 235000019322 gelatine Nutrition 0.000 claims description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims description 20
- 241000209094 Oryza Species 0.000 claims description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims description 18
- 235000009566 rice Nutrition 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 13
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000005352 clarification Methods 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 11
- 239000002893 slag Substances 0.000 claims description 11
- 239000006185 dispersion Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 10
- 238000000605 extraction Methods 0.000 abstract description 10
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- 238000002834 transmittance Methods 0.000 abstract description 7
- 239000007787 solid Substances 0.000 abstract description 6
- 229930013930 alkaloid Natural products 0.000 abstract description 5
- 150000003797 alkaloid derivatives Chemical class 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 5
- 239000000243 solution Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 240000002234 Allium sativum Species 0.000 description 9
- 235000004611 garlic Nutrition 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000013467 fragmentation Methods 0.000 description 2
- 238000006062 fragmentation reaction Methods 0.000 description 2
- 239000010985 leather Substances 0.000 description 2
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229920006158 high molecular weight polymer Polymers 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229930003231 vitamin Chemical class 0.000 description 1
- 239000011782 vitamin Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000003809 water extraction Methods 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201310720474.9A CN103621935B (zh) | 2013-12-24 | 2013-12-24 | 一种黑蒜浓缩液的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN201310720474.9A CN103621935B (zh) | 2013-12-24 | 2013-12-24 | 一种黑蒜浓缩液的制备方法 |
Publications (2)
Publication Number | Publication Date |
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CN103621935A CN103621935A (zh) | 2014-03-12 |
CN103621935B true CN103621935B (zh) | 2015-04-22 |
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Family Applications (1)
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CN201310720474.9A Active CN103621935B (zh) | 2013-12-24 | 2013-12-24 | 一种黑蒜浓缩液的制备方法 |
Country Status (1)
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CN (1) | CN103621935B (zh) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107149105A (zh) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | 一种速溶黑蒜粉的制备方法 |
CN107535785A (zh) * | 2017-09-22 | 2018-01-05 | 太仓市林港农场专业合作社 | 一种绿色增强免疫力降血脂黑蒜汁及其生产工艺 |
KR102303640B1 (ko) * | 2019-12-30 | 2021-09-17 | (주)하농식품 | 쪽마늘을 원물로 하는 신규한 흑마늘 엑기스 및 그 제조방법 |
CN111955734A (zh) * | 2020-08-28 | 2020-11-20 | 江苏维昌生物科技有限公司 | 一种黑蒜精华液的制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102224908A (zh) * | 2011-05-05 | 2011-10-26 | 中华全国供销合作总社济南果品研究院 | 一种黑蒜汁及黑蒜粉的制备方法 |
CN102240010A (zh) * | 2011-05-24 | 2011-11-16 | 山东巨野晨农永兴食品有限公司 | 一种黑蒜浓缩汁的生产方法及其应用 |
CN103284091A (zh) * | 2013-06-06 | 2013-09-11 | 山东农业大学 | 一种黑蒜的生产方法 |
-
2013
- 2013-12-24 CN CN201310720474.9A patent/CN103621935B/zh active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102224908A (zh) * | 2011-05-05 | 2011-10-26 | 中华全国供销合作总社济南果品研究院 | 一种黑蒜汁及黑蒜粉的制备方法 |
CN102240010A (zh) * | 2011-05-24 | 2011-11-16 | 山东巨野晨农永兴食品有限公司 | 一种黑蒜浓缩汁的生产方法及其应用 |
CN103284091A (zh) * | 2013-06-06 | 2013-09-11 | 山东农业大学 | 一种黑蒜的生产方法 |
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CN103621935A (zh) | 2014-03-12 |
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PB01 | Publication | ||
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ASS | Succession or assignment of patent right |
Owner name: SHUNDONG AGRICULTURAL UNIV. Free format text: FORMER OWNER: WANG XUANXUAN Effective date: 20150324 |
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C41 | Transfer of patent application or patent right or utility model | ||
C53 | Correction of patent for invention or patent application | ||
CB03 | Change of inventor or designer information |
Inventor after: Qiao Xuguang Inventor after: Dong Hao Inventor after: Li Ningyang Inventor after: Lu Xiaoming Inventor before: Wang Xuanxuan |
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COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: WANG XUANXUAN TO: QIAO XUGUANG DONG HAO LI NINGYANG LU XIAOMING Free format text: CORRECT: ADDRESS; FROM: 250031 JINAN, SHANDONG PROVINCE TO: 271000 TAIAN, SHANDONG PROVINCE |
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TA01 | Transfer of patent application right |
Effective date of registration: 20150324 Address after: 271000 Shandong Province, Tai'an city Taishan District Daizong Street No. 61 Applicant after: Shandong Agricultural University Address before: 250031 Shandong Province Flyover District of Ji'nan City Road 12, building 16, no 2 unit 102 room Applicant before: Wang Xuanxuan |
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GR01 | Patent grant |