Black garlic, process and device for fermenting same

Abstract

The invention discloses black garlic, a process and a device for fermenting the same, which overcomes technical defects of the prior product, processing method and processing device. The black garlic is integral in bulk, dry in outer peel and easy to peel. Garlic cloves are in preserved fruit paste shape, are free from pungent taste, have jelly taste, taste good and are easy to preserve. Every 100 grams of ripening black garlic contains 140 milligrams of isoleucine, 250 milligrams of leucine, 170 milligrams of lysine, 160 milligrams of cystine, S-allyl cysteine and polyphenol of which the content is 22 times that of raw garlic, 36 milligrams of sodium, 930 milligrams of potassium, 52 milligrams of magnesium and 13 milligrams of calcium. The black garlic has the advantages of low heavy-metal content, no pesticide residue and no additive. The fermenting process comprises the steps of taking integral garlic as raw material, initially washing the raw material with clear water, soaking the raw material in brine, placing the raw material in a tray, fermenting, steaming and baking the raw material, performing aging treatment, sterilizing and disinfecting the obtained product, and packing the obtained product in vacuum or with nitrogen. The fermenting process has the advantages of adopting mineral water vapor and discharging air in the whole process, along with few links and low cost. The fermenting device is heated by a steam boiler, has a humidifying vapor pipe, and uses all-wooden fermentation frame and a container.

Description

technical field [0001] The invention belongs to the field of low-temperature physical enzyme fermentation of vegetables such as garlic, onion and carrot, and specifically relates to black garlic, a fermentation method and a fermentation device thereof. Background technique [0002] As we all know, garlic not only plays an important nutritional role in people's daily diet, but also has functions such as health care, disease resistance, sterilization, and treatment. However, after the dormant period of 60-80 days, when the conditions are suitable, garlic will germinate rapidly and consume the stored nutrients, and the quality will deteriorate sharply and cannot be eaten; An unpleasant smell is more taboo in daily communication. Therefore, it is necessary to process garlic into products that can be stored for a long time and are easy to eat. At present, in the deep processing industry of agricultural products, garlic is mostly processed by fermentation to obtain black garlic....

AI Technical Summary

Problems solved by technology

Due to the addition of additives such as sugar and ethanol during the processing of this process, it is not conducive to the consumption of diabetics and other groups

[0006] 3. Due to unreasonable parameters such as temperature, humidity, and processing technology, the desulfurization effect is poor, and the product still has a pungent smell; in addition, due to the use of metal devices to place garlic or use water with excessive heavy metals during heating and fermentation, the heavy metal content of the finished black garlic exceeds the standard; Due to the pesticide residues in the raw garlic, the finished black garlic has exceeded the standard

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