CN104824747A - Novel black garlic and chive beverage and processing method thereof - Google Patents
Novel black garlic and chive beverage and processing method thereof Download PDFInfo
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- CN104824747A CN104824747A CN201510179198.9A CN201510179198A CN104824747A CN 104824747 A CN104824747 A CN 104824747A CN 201510179198 A CN201510179198 A CN 201510179198A CN 104824747 A CN104824747 A CN 104824747A
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- chive
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- black garlic
- beverage
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a novel black garlic and chive beverage and a processing method thereof. The beverage is prepared by adopting fermented black garlic and a chive extract product as main raw materials. The method comprises the following steps: 1, preparing fermented black garlic by adopting temperature adjustment vacuum fermentation; 2, preparing the chive extract product; and 3, blending, homogenizing, blending, sterilizing, and loading. The method has the advantages of simplicity, easy implementation, low processing cost, improvement of the stability of the chive extract product in a homogenizing and blending mode, and exploitation of the new utilization directions of chive and black garlic. The beverage has the rich fragrance and mouthfeel quality of chive, has comprehensive and abundant nutrition, accords with consumers' demands of new tastes, and has large market popularization values.
Description
Technical field:
The present invention relates to food processing field, relate to a kind of beverage and processing method thereof, particularly relate to a kind of Novel black garlic chive beverage and processing method thereof.
Background technology:
Black garlic has another name called fermenting black garlic, with fresh raw garlic, the food that belt leather is made after fermenting in fermenting case, retain the original composition of uncooked garlic, to enhancing body immunity, recover human-body fatigue, keep health to play huge positive role, and taste is sour-sweet, without garlicky after food, not getting angry, is the health food of quick-acting.
Black garlic has high nutritive value, inspection body's examining report display: fresh garlic every 100g moisture content 63.8g, sugared 7.2g, protein 5.2g, fatty 10.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitaminB10 .29mg, vitamin B2 0, niacin 0.8mg, vitamin C 7mg, in addition containing magnesium and other trace elements etc., these are all that the indispensable nutrition of human body becomes.And black garlic every 100g moisture content 43.6g, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg vitamin B6 10.726mg, vitamin B2 0.126mg, nicotinic acid 10.048mg etc., this shows, black garlic has significant reduction than the moisture, fat etc. of garlic, trace element is significantly increased, protein, sugar, vitamin etc. are then at least more than 2 times of garlic, therefore, black garlic has the nutritional labeling that abundant needed by human can improve function simultaneously.
Black garlic after fermentation, active antioxidant polyphenol improves 39 times fully than raw garlic, and this just determines black garlic on the basis of raw garlic diseases prevention, increases usefulness.Except anti-cancer, reduce blood sugar, in Singapore, women also delays climacteric with black garlic.Black garlic containing Si Keerjining and allicin two kinds of compositions, can to burn and in decomposer, nutrient becomes heat, meanwhile, can prevent again aging, Aneurine effect can be helped to improve, strengthen physical, naturally can eliminate climacteric distinctive tired out sense.In addition, Si Keerjining also can treat the serious cold chronic diseases marked by deficiency of vital energy and insomnia.
Chive (Allium ascalonicum), also known as chives, northern green onion, fiery green onion, Liliaceae, allium, bulb consor, square round shape is avette, narrow avette or ovum shape is cylindrical; Bulb crust bronzing, aubergine, yellowish red color are to yellow-white, and film quality or thin keratin, do not break.Leaf is the cylindrical shape of hollow, gradually sharp to top, bottle green, often slightly white powder.Plant is little, and leaf is superfine, and quality is tender, taste delicate fragrance, micro-peppery, is mainly used in seasoning.Originate in western part of Asia.Cultivate comparatively widely at south China.Also there is cultivation in some areas in Europe and Asia.
Chive is generally used for be eaten raw, has that promotion is digested and assimilated, spleen benefiting and stimulating the appetite, orectic effect; Can reduce the fishy smell of food, be very common flavouring simultaneously.Volatilization wet goods active ingredient in chive, has and stimulates health sweat gland, reaches the effect of sweating heat radiation; Contained allicin in chive, has the effect significantly resisting bacterium, virus, especially to shigella dysenteriae and dermatophyte inhibitory action stronger.Pectin contained by chive, can reduce the generation of colon cancer significantly; Allicin in green onion also can the growth of inhibition cancer cell; Contain the various saccharides materials such as glucose, fructose, maltose and a small amount of starch and cellulose in chive to vascular sclerosis, artery sclerosis has certain beneficial effect.
Chinese invention patent CN101601461 provides a kind of extracting method of chive oil, the method comprises the following steps: (1) gets fresh chive cut-flower, add its weight 0.02-0.2% (w: emulsifier span w) and 50-200% (w: salad oil v), after milled mixture, temperature be 25-55 DEG C, the ratio of microwave power (W) and material flow (L/h) carries out continuous microwave extraction under being the condition of 10-55, press filtration, collects filtrate and filter residue; (2) get step (1) gained filtrate, through separatory except the lurid aqueous phase of sub-cloud, get the green oil phase in upper strata, the remaining water of centrifugal further removing, add oil phase 1-10% (v: the dry 10min-3h of calcium chloride w), filtration, must clarify dark green chive oil.This inventive method effectively can extract chive oil, but complicated operation, and cost is high.
Volatile flavor component mainly propenylmethyl disulfide (39.3%), dimethyl disulfide (15.0%) and the NSC 97324 (12.6%) of chive, because thioether class matter-pole is volatile, poor stability, make it extract and preservation condition all harsher.At present, the method extracting active component in allium mainly adopts steam distillation, simultaneous distillation method extraction, solvent extraction and supercritical carbon dioxide extraction method.
Purifying after adopting various extracting method to become to extract by chive flavor, then be applied to each field of food industry, cost is high, and efficiency is low.
Go up the relevant report not utilizing black garlic and chive to prepare beverage in the market, because chive is that fragrant flavor class material mostly is fat-soluble, so develop its application in field of beverage, need to overcome its deliquescent problem in water.
Summary of the invention:
The present invention is directed to prior art Problems existing, a kind of Novel black garlic chive beverage and processing method thereof are provided, solve the problem that in prior art, chive oil dissolubility in water is low, the application in the beverage of exploitation chive, the diversification of expansion beverage products, what provide a kind of black garlic and chive utilizes new direction.
The invention provides following technical scheme:
A processing method for Novel black garlic chive beverage, comprises the following steps:
(1) fermenting black garlic is prepared:
Manually choose and hinder without residual fresh garlic as raw material without spot without mould nothing, after peeling, cleaning, normal temperature dry; Garlic after drying is broken into the mashed garlic that granularity is 5-7mm, adds the pure water of 2 times of mashed garlic quality in mashed garlic, be prepared into garlic juice; Garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 72-74 DEG C, and fermentation time is 15-17 days, and ferment middle temperature is 65-67 DEG C, and fermentation time is 5-8 days, and fermentation latter temperature is 76-78 DEG C, and fermentation time is 4-6 days; 30 DEG C of heated-air dryings are adopted to obtain fermenting black garlic after fermentation ends;
(2) chive extract is prepared:
By fresh chive, clean, dry, remove green onion root, segment, in pot, add peanut oil heating, put into onion parts when oil temperature reaches 180 DEG C, constantly stir-fry, close fire, cooling when scallion oil temperature in pot reaches 170 DEG C, collect chive oil, obtain chive extract;
(3) allotment, homogeneous, secondary allotment, sterilization, filling:
According to parts by weight by concussion on earthquake instrument after fermenting black garlic 0.8-1.2 part, chive extract 0.3-0.5 part, the mixing of pure water 40-45 part 30 minutes, centrifugation after concussion, arranging rotating speed is 3000 revs/min, and centrifugation time is 10 minutes; Get supernatant after centrifugal and carry out homogeneous, homogenization pressure is 25MPa, and homogenizing temperature is 35 DEG C; Add white granulated sugar, honey, citric acid and thickener after homogeneous in feed liquid to mix, adopt 95 DEG C of sterilization processing 1-1.5 minute, after sterilization while hot filling, sealing, tank is inverted 2-3 minute, with cold water sub-sectional cooling to room temperature, obtain finished product.
Preferably, in described (1) step, garlic is purple garlic.
Preferably, in described (1) step, the fermenting black garlic that heated-air drying obtains, its moisture is 70-72%.
Preferably, in described (2) step, onion parts length is 2-2.5 centimetre.
Preferably, in described (2) step, the addition of peanut oil is the 40-50% of onion parts quality.
Preferably, in described (3) step, thickener is sodium alginate, xanthans, carragheen are mixed according to part by weight 3:2:1.
Preferably, in described (3) step, the amount of the white granulated sugar added in feed liquid, honey, citric acid and thickener is respectively 1-3%, 7-8%, 0.05-0.07% and 0.1-0.13% of feed liquid quality.
The black garlic chive beverage that a kind of processing method of above-mentioned Novel black garlic chive beverage prepares also is the content that application claims is protected.
Homogeneous is the technology often will used during food or chemical industry are produced.Homogeneous in food processing just refers to that the feed liquid of material is in extruding, material refinement is made under the triple role that thump and decompression expand, thus make material energy evenly mutual mixing, use homogenizer to make the more tiny of the fat fragmentation in milk in such as dairy produce processing, thus make whole product system more stable.
Beneficial effect of the present invention:
1. the inventive method is simple, and processing cost is low, is improved the stability of chive extract by modes such as homogeneous allotments, develops chive and black garlic utilizes new direction, enriches beverage products market.
2. product of the present invention has the strong fragrance of chive and taste quality, and comprehensive nutrition enriches, and meets consumer demand, has larger market popularization value.
3. the present invention has black garlic preventing thrombosis concurrently, anti-cancer, norcholesterol, anti-ageing, develop immunitypty, the beneficial effect improving constipation and insomnia and chive promote to digest and assimilate, spleen benefiting and stimulating the appetite, improve a poor appetite, resist bacterium, the growth of inhibition cancer cell, the beneficial effect of softening blood vessel.
Detailed description of the invention:
Be described in detail embodiments of the invention below, the present embodiment is implemented under premised on invention technical scheme, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.The experimental program of unreceipted actual conditions in embodiment, the condition that conveniently condition or manufacturer advise usually is implemented.
Embodiment one
A processing method for Novel black garlic chive beverage, comprises the following steps:
(1) fermenting black garlic is prepared:
Manually choose and hinder without residual fresh purple garlic as raw material without spot without mould nothing, after peeling, cleaning, normal temperature dry; Garlic after drying is broken into the mashed garlic that granularity is 5-7mm, adds the pure water of 2 times of mashed garlic quality in mashed garlic, be prepared into garlic juice; Garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 72 DEG C, and fermentation time is 15 days, and ferment middle temperature is 65 DEG C, and fermentation time is 5 days, and fermentation latter temperature is 76 DEG C, and fermentation time is 4 days; 30 DEG C of heated-air dryings are adopted to obtain fermenting black garlic (moisture 70%) after fermentation ends;
(2) chive extract is prepared:
By fresh chive, clean, dry, remove green onion root, segment (length is 2-2.5 centimetre), in pot, add the peanut oil heating of onion parts quality 40%, onion parts is put into when oil temperature reaches 180 DEG C, constantly stir-fry, close fire, cooling when scallion oil temperature in pot reaches 170 DEG C, collect chive oil, obtain chive extract;
(3) allotment, homogeneous, secondary allotment, sterilization, filling:
According to parts by weight by concussion on earthquake instrument after fermenting black garlic 0.8 part, chive extract 0.3 part, pure water 40 parts mixing 30 minutes, centrifugation after concussion, arranging rotating speed is 3000 revs/min, and centrifugation time is 10 minutes; Get supernatant after centrifugal and carry out homogeneous, homogenization pressure is 25MPa, and homogenizing temperature is 35 DEG C; White granulated sugar, honey, citric acid and thickener (sodium alginate, xanthans, carragheen are mixed according to part by weight 3:2:1) is added in feed liquid after homogeneous, its addition is 1%, 7%, 0.05% and 0.1% of feed liquid quality, mix, adopt 95 DEG C of sterilization processing 1 minute, after sterilization while hot filling, sealing, tank is inverted 2 minutes, with cold water sub-sectional cooling to room temperature, obtain finished product.
Embodiment two
A processing method for Novel black garlic chive beverage, comprises the following steps:
(1) fermenting black garlic is prepared:
Manually choose and hinder without residual fresh purple garlic as raw material without spot without mould nothing, after peeling, cleaning, normal temperature dry; Garlic after drying is broken into the mashed garlic that granularity is 5-7mm, adds the pure water of 2 times of mashed garlic quality in mashed garlic, be prepared into garlic juice; Garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 74 DEG C, and fermentation time is 17 days, and ferment middle temperature is 67 DEG C, fermentation time 8 days, and fermentation latter temperature is 78 DEG C, and fermentation time is 6 days; 30 DEG C of heated-air dryings are adopted to obtain fermenting black garlic (moisture 72%) after fermentation ends;
(2) chive extract is prepared:
By fresh chive, clean, dry, remove green onion root, segment (length is 2-2.5 centimetre), in pot, add the peanut oil heating of onion parts quality 50%, onion parts is put into when oil temperature reaches 180 DEG C, constantly stir-fry, close fire, cooling when scallion oil temperature in pot reaches 170 DEG C, collect chive oil, obtain chive extract;
(3) allotment, homogeneous, secondary allotment, sterilization, filling:
According to parts by weight by concussion on earthquake instrument after fermenting black garlic 1.2 parts, chive extract 0.5 part, pure water 45 parts mixing 30 minutes, centrifugation after concussion, arranging rotating speed is 3000 revs/min, and centrifugation time is 10 minutes; Get supernatant after centrifugal and carry out homogeneous, homogenization pressure is 25MPa, and homogenizing temperature is 35 DEG C; White granulated sugar, honey, citric acid and thickener (sodium alginate, xanthans, carragheen are mixed according to part by weight 3:2:1) is added in feed liquid after homogeneous, its addition is 3%, 8%, 0.07% and 0.13% of feed liquid quality, mix, adopt 95 DEG C of sterilization processing 1.5 minutes, after sterilization while hot filling, sealing, tank is inverted 3 minutes, with cold water sub-sectional cooling to room temperature, obtain finished product.
Embodiment three
A processing method for Novel black garlic chive beverage, comprises the following steps:
(1) fermenting black garlic is prepared:
Manually choose and hinder without residual fresh purple garlic as raw material without spot without mould nothing, after peeling, cleaning, normal temperature dry; Garlic after drying is broken into the mashed garlic that granularity is 5-7mm, adds the pure water of 2 times of mashed garlic quality in mashed garlic, be prepared into garlic juice; Garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 73 DEG C, and fermentation time is 16 days, and ferment middle temperature is 66 DEG C, and fermentation time is 7 days, and fermentation latter temperature is 77 DEG C, and fermentation time is 5 days; 30 DEG C of heated-air dryings are adopted to obtain fermenting black garlic (moisture 71%) after fermentation ends;
(2) chive extract is prepared:
By fresh chive, clean, dry, remove green onion root, segment (length is 2-2.5 centimetre), in pot, add the peanut oil heating of onion parts quality 45%, onion parts is put into when oil temperature reaches 180 DEG C, constantly stir-fry, close fire, cooling when scallion oil temperature in pot reaches 170 DEG C, collect chive oil, obtain chive extract;
(3) allotment, homogeneous, secondary allotment, sterilization, filling:
According to parts by weight by concussion on earthquake instrument after fermenting black garlic 1 part, chive extract 0.4 part, pure water 43 parts mixing 30 minutes, centrifugation after concussion, arranging rotating speed is 3000 revs/min, and centrifugation time is 10 minutes; Get supernatant after centrifugal and carry out homogeneous, homogenization pressure is 25MPa, and homogenizing temperature is 35 DEG C; White granulated sugar, honey, citric acid and thickener (sodium alginate, xanthans, carragheen are mixed according to part by weight 3:2:1) is added in feed liquid after homogeneous, its addition is 2%, 7%, 0.06% and 0.12% of feed liquid quality, mix, adopt 95 DEG C of sterilization processing 1.2 minutes, after sterilization while hot filling, sealing, tank is inverted 2 minutes, with cold water sub-sectional cooling to room temperature, obtain finished product.
Embodiment four
A processing method for Novel black garlic chive beverage, comprises the following steps:
(1) fermenting black garlic is prepared:
Manually choose and hinder without residual fresh purple garlic as raw material without spot without mould nothing, after peeling, cleaning, normal temperature dry; Garlic after drying is broken into the mashed garlic that granularity is 5-7mm, adds the pure water of 2 times of mashed garlic quality in mashed garlic, be prepared into garlic juice; Garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 74 DEG C, and fermentation time is 15 days, and ferment middle temperature is 65 DEG C, and fermentation time is 5 days, and fermentation latter temperature is 78 DEG C, and fermentation time is 4 days; 30 DEG C of heated-air dryings are adopted to obtain fermenting black garlic (moisture 70%) after fermentation ends;
(2) chive extract is prepared:
By fresh chive, clean, dry, remove green onion root, segment (length is 2-2.5 centimetre), in pot, add the peanut oil heating of onion parts quality 46%, onion parts is put into when oil temperature reaches 180 DEG C, constantly stir-fry, close fire, cooling when scallion oil temperature in pot reaches 170 DEG C, collect chive oil, obtain chive extract;
(3) allotment, homogeneous, secondary allotment, sterilization, filling:
According to parts by weight by concussion on earthquake instrument after fermenting black garlic 0.9 part, chive extract 0.5 part, pure water 42 parts mixing 30 minutes, centrifugation after concussion, arranging rotating speed is 3000 revs/min, and centrifugation time is 10 minutes; Get supernatant after centrifugal and carry out homogeneous, homogenization pressure is 25MPa, and homogenizing temperature is 35 DEG C; White granulated sugar, honey, citric acid and thickener (sodium alginate, xanthans, carragheen are mixed according to part by weight 3:2:1) is added in feed liquid after homogeneous, its addition is 2%, 8%, 0.05% and 0.13% of feed liquid quality, mix, adopt 95 DEG C of sterilization processing 1 minute, after sterilization while hot filling, sealing, tank is inverted 3 minutes, with cold water sub-sectional cooling to room temperature, obtain finished product.
Black garlic chive beverage method described in above-described embodiment one, two, three, four prepared carries out sensory evaluation, soluble solid content mensuration respectively, soluble sugar content mensuration, protein content determination, total phenol content measure and microbiological indicator measures.
Sensory evaluation:
Using color and luster, smell, mouthfeel, can acceptance 4 indexs as evaluation product index, each index 25 points, full marks 100 points, by 20 professionals for product carry out marking evaluation, get its mean value.
Physical and chemical determination method:
GB/T12143.1-1989 method is adopted to measure soluble solid content;
Phenol-sulfuric acid and colorimetric method is adopted to measure soluble sugar content;
GB5009.5-2003 method is adopted to measure protein content;
Microbiological indicator is evaluated:
Total plate count measures: GB4789.2-2010
Enumeration of coliforms: GB4789.3-2010
Mould and yeast counts: GB4789.15-2010
Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) count: GB29921-2013
Table one: the Analyses Methods for Sensory Evaluation Results of embodiment one to four
Comprehensive grading numerical value is expressed in the mode of average ± variance.
Table two: soluble solid content measures, soluble sugar content measures, protein content determination result
Above-mentioned numerical value is expressed in the mode of average ± variance.
Table three: microbiological indicator evaluation result
Above content is only better embodiment of the present invention, and for those of ordinary skill in the art, according to thought of the present invention, all will change in specific embodiments and applications, this description should not be construed as limitation of the present invention.
Claims (8)
1. a processing method for Novel black garlic chive beverage, is characterized in that, comprise the following steps:
(1) fermenting black garlic is prepared:
Manually choose and hinder without residual fresh garlic as raw material without spot without mould nothing, after peeling, cleaning, normal temperature dry; Garlic after drying is broken into the mashed garlic that granularity is 5-7mm, adds the pure water of 2 times of mashed garlic quality in mashed garlic, be prepared into garlic juice; Garlic juice carries out alternating temperature vacuum fermentation: earlier fermentation temperature is 72-74 DEG C, and fermentation time is 15-17 days, and ferment middle temperature is 65-67 DEG C, and fermentation time is 5-8 days, and fermentation latter temperature is 76-78 DEG C, and fermentation time is 4-6 days; 30 DEG C of heated-air dryings are adopted to obtain fermenting black garlic after fermentation ends;
(2) chive extract is prepared:
By fresh chive, clean, dry, remove green onion root, segment, in pot, add peanut oil heating, put into onion parts when oil temperature reaches 180 DEG C, constantly stir-fry, close fire, cooling when scallion oil temperature in pot reaches 170 DEG C, collect chive oil, obtain chive extract;
(3) allotment, homogeneous, secondary allotment, sterilization, filling:
According to parts by weight by concussion on earthquake instrument after fermenting black garlic 0.8-1.2 part, chive extract 0.3-0.5 part, the mixing of pure water 40-45 part 30 minutes, centrifugation after concussion, arranging rotating speed is 3000 revs/min, and centrifugation time is 10 minutes; Get supernatant after centrifugal and carry out homogeneous, homogenization pressure is 25MPa, and homogenizing temperature is 35 DEG C; Add white granulated sugar, honey, citric acid and thickener after homogeneous in feed liquid to mix, adopt 95 DEG C of sterilization processing 1-1.5 minute, after sterilization while hot filling, sealing, tank is inverted 2-3 minute, with cold water sub-sectional cooling to room temperature, obtain finished product.
2. the processing method of a kind of Novel black garlic chive beverage according to claim 1, is characterized in that: in described (1) step, garlic is purple garlic.
3. the processing method of a kind of Novel black garlic chive beverage according to claim 1, it is characterized in that: in described (1) step, the fermenting black garlic that heated-air drying obtains, its moisture is 70-72%.
4. the processing method of a kind of Novel black garlic chive beverage according to claim 1, it is characterized in that: in described (2) step, onion parts length is 2-2.5 centimetre.
5. the processing method of a kind of Novel black garlic chive beverage according to claim 1, it is characterized in that: in described (2) step, the addition of peanut oil is the 40-50% of onion parts quality.
6. the processing method of a kind of Novel black garlic chive beverage according to claim 1, is characterized in that: in described (3) step, thickener is sodium alginate, xanthans, carragheen be mixed according to part by weight 3:2:1.
7. the processing method of a kind of Novel black garlic chive beverage according to claim 1, it is characterized in that: in described (3) step, the amount of the white granulated sugar added in feed liquid, honey, citric acid and thickener is respectively 1-3%, 7-8%, 0.05-0.07% and 0.1-0.13% of feed liquid quality.
8. the black garlic chive beverage for preparing of the processing method of the Novel black garlic chive beverage that one of claim 1 to 7 is described.
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