Fermentation technology for high-activity black garlic

Abstract

The invention relates to fermentation technology for high-activity black garlic. The fermentation technology has the technical key points that: fresh garlic is packaged into a heat-resistant plastic food bag, and is added with garlic oil and sealed for natural fermentation; and after the fermentation is finished, the garlic is subjected to vacuum drying treatment to form a high-activity black garlic product. The finished product black garlic prepared by the technology has the characteristics of high beneficial component content, stable product performance, no added additives, small stimulation, good mouthfeel and easy preservation; in the technology, soaking technology in the conventional fermentation technology for the black garlic is saved, so that the processing technology is simple, the fermentation process avoids humidification, and the equipment cost is saved; the garlic oil and active components contained in the garlic are converted into functional components such as ajoene, polyphenol and the like by utilizing a principle of enzyme fermentation of the garlic, so that the active component content of the garlic are improved greatly; and the fermentation process does not discharge odor such as sulfide odor and the like, so that the working environment is improved greatly.

Description

technical field [0001] The invention belongs to the technology in the field of food deep processing, and in particular relates to a fermentation process of high-activity black garlic. Background technique [0002] Garlic has many functions beneficial to human health such as disease resistance, sterilization, and anti-fatigue. However, after eating garlic, the human mouth will emit a pungent and unpleasant smell for a long time, which cannot be widely accepted by people. Therefore, processing garlic into products that can be stored for a long time and are easy to eat has always been a hot spot of concern and research. At present, the garlic deep-processing industry has begun to use fermentation methods to process and produce fermented black garlic. During the fermentation process of black garlic, allicin is converted into functional components such as ajoene and polyphenols through alliinase, which not only makes the fermented black garlic The content of bioactive components...

AI Technical Summary

Problems solved by technology

[0004] (1) The whole head of garlic is used as raw material, the fermentation time is long, and it is inconvenient to eat and follow-up deep processing;

[0005] (2) The process of soaking is required, and the operation process is complicated;

[0006] (3) It needs to be carried out under high temperature and high humidity conditions, which requires high equipment;

[0007] (4) During the fermentation process, the volatilization of garlic sulfide will cause the loss of garlic active ingredients, and have a serious impact on the surrounding gas environment. Regular ventilation is required to reduce the damage of sulfide to the instrument.