Study On Preparation Technology Of Black Garlic Concentration Juice

In this research, we used black garlic as raw material to study the preparation technology of concentration black garlic juice, including the research of extraction, clarification and concentration process;and monitored the quality of black garlic concentration juice.,drawing up the quality standards of it.The main results are as follows:1. Aqueous extracts condition: adopting the secondary extraction process, the first extraction of material water ratio was 1 : 4, and the extraction temperature was 60℃, it costed20 min; the second extraction of material water ratio was 1 : 2, and the extraction temperature was 60℃, it costed 20 min. and then we mix the two extracts together, so we get the black garlic extract. This preparation has high efficiency and easy and convenient.2. Explore the usage condition of chitosan and gelatin-sol, to determine the proper clarify conditions,by contrasting both of the results,conditions for black garlic clarifying effect,we found the former approach had obvious effect, and it was easy to operate, had lower energy., the chitosan clarification process parameters was that,addition dosage was0.4g / L, the clarifying temperature was 55 ℃, clarifying time was 30 min.3. Determined the black garlic juice soluble solids content of 65% as the concentrated end.Researched the concentration process,studied the effect of the concentrated temperature and the concentrated time for concentrated speed. According to the time of concentration terminal and the loss of concentration process, we confirm the concentration conditions:Vacuum concentration is 0.1MPa, concentration temperature is 60 ℃, and concentration rotation speed is 100 r/min. Under these conditions, not only the concentration time can be shortened, but also reduce the loss percent of the enrichment process.