Enzymatic reaction black garlic fermentation method and special device

Abstract

The invention relates to a method for processing farm and sideline products, which is a method for processing black garlic through enzymatic reaction fermentation. The method comprises sectional and continuous enzymosis in a sealed container: firstly, performing the first section of the enzymosis in a temperature range from 85 to 95 DEG C for 30 to 50 hours; secondly, performing the second section of the enzymosis continuously in a temperature range from 65 to 75 DEG C for 60 to 110 hours; and thirdly, performing the third section of the enzymosis continuously in a temperature range from 55 to 65 DEG C for 60 to 110 hours to obtain a black garlic product. The method does not have a process for replenishing water in the process of the enzymosis so as to improve the flavor and the quality of the black garlic and shorten the processing time effectively; with the continuous and automatic enzymosis, the processing course is simpler; and the product retains the original effective components to the utmost extent, and the contents of SOD superoxide dismutase and polyphenols are higher than that of the garlic products produced by the prior techniques from Japan and Korea.

Description

Technical field: [0001] The invention relates to a processing method of agricultural by-products, especially a deep processing method of garlic, and also relates to equipment used in the processing method. Background technique: [0002] ①Garlic (Allium Sativuml) belongs to the perennial root-feeding plant of Liliaceae (Liliaceae). It is one of the first economic crops planted by humans. It has a long history of 5,000 years of planting. The first discovery and planting of garlic was in central Asia. The second dissemination of garlic is recorded in the Mediterranean region, and it has been popularized to the world since then. For thousands of years, Egypt, China, India and other countries have used garlic both as food and as traditional folk medicine. It is recorded in the Egyptian short film history that garlic There are 22 ways to use it, and it has certain curative effects on heart diseases, headaches, pains, parasites, etc. [0003] ② Garlic contains about 60% water, 28%...

AI Technical Summary

Problems solved by technology

China's current black garlic manufacturing technology introduced from Japan and the current Korean patent technology (Patent No. 530386) use raw garlic to carry out enzymatic fermentation in an appropriate temperature and humidity environment without adding any additives. Ordinary White garlic changes color into black black garlic. The content of "free amino acids", "polyphenols", "ajones", S-allyl cysteine ​​and other physiologically active ingredients in black garlic is 5 times higher than that of ordinary garlic. -10 times, at the same time, it has the characteristics of no odor, moderate sweet and sour, soft taste, and convenient eating. It is a new generation of health food, but there are still many deficiencies. The fermentation time of the hot air enzymatic reaction in the medium is as long as 280-320 hours, and then after natural drying for 38-42 hours, the final temperature is 20-30°C hot air drying for 30-50 hours for enzymatic fermentation to produce black garlic products. The production time of this process is long, due to the intermittent production of equipment, the production efficiency is low, and the prepared black garlic products need to be manually peeled. Sometimes foreign matter may be mixed with impurities, which is unhygienic, and cannot be mass-produced, and the manufacturing cost is high. It is also troublesome for consumers to take it. During the production process of raw garlic, it is difficult to see the inside because of the outer skin. If there are diseases and insect pests in raw garlic, it cannot be detected immediately.

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