PREPARING METHOD FOR BLACK GARLIC WINE CONTAINING OXOAMIDINE USING ULTRASONICATION

摘要

PURPOSE: A method for manufacturing black garlic wine with enhanced oxoamidine using heating is provided to stably extract oxoamidine ingredient and to produce functional wine. CONSTITUTION: A method for manufacturing black garlic wine containing oxoamidine comprises: a step of adding 300-600 weight parts of water to 100 weight parts of black garlic and performing thermal treatment; a step of adding sugar and acid by 24-26Brix of sweetness and pH 4.0-7.0; a step of adding yeast and fermenting at 20-25°C for 5-7 days; a step of performing ultra sonication and extracting oxoamidien from solid black garlic; a step of filtering large solid and filtering again; a step of maturing at 10-20°C and a step of filtering.