黑蒜饮料的研制  

Research on processing technology of black garlic drinks

作　　者：娄文娟[1] 孔瑾[1] 温明月[1] LOU Wenjuan KONG Jin WEN Mingyue(School of Food Science,Henan Insitute of Science and Technology,Xinxiang 453003,Chin)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2017年第1期37-42,共6页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省产学研合作项目(142107000090)

摘　　要：以经发酵法加工制得的黑蒜为原料,研究了浸提时黑蒜与纯净水的质量比、浸提时间及浸提温度对浸提液品质的影响,以及成品配制时纯净水、白砂糖、β-环状糊精及浸提液的添加量对黑蒜饮料品质的影响.结果表明:黑蒜浸提液制取时黑蒜与纯净水的质量比为1∶3,在温度为80℃的水浴条件下浸提25 min,所得的浸提液质量最好,色泽为红褐色,黑蒜香味浓郁.V(黑蒜浸提液)∶V(纯净水)为11∶9,质量分数分别为2.5%、1.05%的白砂糖、β-环状糊精混合均匀后,经脱气、过滤、灌装、杀菌、冷却,可制得色泽怡人、口味纯正的黑蒜保健饮料.The effect of the extraction ratio of black garlic which produced by liquid-state fermentation and pure water,extraction time and extraction temperature on the quality and the effect of leaching solution and granulated sugar when making up,beta cricoid dextrin and leaching solution to add quantity on the quality of the black garlic drinks taste were studied in this paper.The results showed that the black garlic and the quality of purified water ratio of 1∶3,the temperature of 80 ℃ water bath extraction under the condition of 25 min from the leaching solution of best quality,a reddish-brown color,black garlic smell strong.55% of the black garlic extract,45% water,2.5% sugar and1.05% of the beta cricoid dextrin evenly mixed by sterilization,filtering,filling,sterilization,cooling system,beautiful color,pure taste of black garlic health drink.

关 键 词：黑蒜 饮料 浸提 加工工艺 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]