Manufacturing method of fermented black garlic

A production method and technology of fermenting black garlic, applied in food preparation, application, food science, etc., can solve the problems of reagent physiological function damage, garlic cannot be used at any time, garlic physiological function damage, etc.

Inactive Publication Date: 2011-05-11
HENAN MOUSHAN BLACK GARLIC BIOLOGY ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] As we all know, garlic has many functions beneficial to human health, but it cannot be widely accepted by people because of its own shortcomings of odor.
The current garlic deodorization technology includes vegetable oil deodorization method, acid deodorization method, amino acid and reducing sugar deodorization product deodorization method, battery wave deodorization method, boiling deodorization method, freezing deodorization method, pepper deodorization method, etc., but these processing methods have high processing costs. , The physiological function of garlic is destroyed, and garlic cannot be used at any time, etc.
[0012] At present, there are still many methods for developing garlic products, such as pickling, sugaring, etc., but there are many defects in them, such as the odor cannot be removed or the addition of reagents that are not conducive to the body's resistance or the destruction of physiological functions, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] fermented black garlic

[0025] (1) Selection: use a garlic sorting machine to winnow the complete garlic of φ6.5cm, and subtract the moss and root.

[0026] (2) Soaking and inoculating: Soak the selected garlic in an inoculating solution containing 0.5% yeast for 4 hours, and keep the temperature of the solution at 60°C.

[0027] (3) Drain: the inoculated garlic is neatly placed in the fermentation tray, loaded into the fermentation rack, pushed into the fermentation room, and drained.

[0028] (4) Fermentation: Close the door of the fermentation room, set the fermentation parameters, and the fermentation temperature is 80-100°C. Humidity is controlled at 65-75%. The fermentation time is 40 days.

[0029] At this point the garlic has become fermented black garlic (Fermentation Black Garlic).

[0030] (5) Drying: The fermented garlic is naturally dried in a drying room.

[0031] The fermented black garlic produced by Example 1 has a unit weight of about 45g, a mois...

Embodiment 2

[0033] fermented black garlic

[0034] (1) Selection: use a garlic sorting machine to winnow the complete garlic of φ6.0cm, and subtract the moss and root.

[0035] (2) Infiltration and inoculation: the selected garlic is infused in an inoculation solution containing 0.2% lactococcus and 0.3% yeast for 8 hours, and the temperature of the solution is kept at 50°C.

[0036] (3) Drain: the inoculated garlic is neatly placed in the fermentation tray, loaded into the fermentation rack, pushed into the fermentation room, and drained.

[0037] (4) Fermentation: Close the door of the fermentation room, set the fermentation parameters, and the fermentation temperature is 60-80°C. Humidity is controlled at 55-75%. The fermentation time is 30 days.

[0038] At this point the garlic has become fermented black garlic (Fermentation Black Garlic).

[0039] (5) Drying: The fermented garlic is naturally dried in a drying room.

[0040] The fermented black garlic made by Example 2 has a un...

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PUM

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Abstract

The invention relates to a manufacturing method of fermented black garlic, which is characterized in that the temperature and the humidity in a fermentation room are controlled, so that the endogenous enzyme of the garlic infiltrated in inoculation liquid is activated, and the internal natural fermentation process of the garlic is finished in the fermentation room. The fermented black garlic produced by the manufacturing method can be stored to the utmost extent, the physiological activity of the garlic is increased, and the garlic has good mouthfeel and no strong biting taste.

Description

technical field [0001] The invention relates to a method for preparing fermented black garlic. The fermented black garlic prepared by the method can preserve the garlic to the greatest extent, increase the physiological activity of the garlic, and make the taste good without irritating spicy taste. Background technique [0002] Garlic is a plant of the genus Allium in the family Liliaceae. Its nature and flavor are pungent and warm, and it returns to the spleen, stomach, lungs, and large intestine meridian. Efficacy of detoxifying and eliminating pathogenic factors, clearing away ruffian and killing parasites. At present, it is believed that the main bioactive substances in garlic are sulfur-containing compounds unique to garlic. Modern medicinal chemistry studies have proved that there are more than 30 kinds of sulfur components in garlic, mainly diallyl trisulfide, namely allicin, diallyl disulfide, diallyl sulfide, allicin and allicin. acid. In addition to the above su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/015A23L33/00A23L5/20
Inventor 宋国军
Owner HENAN MOUSHAN BLACK GARLIC BIOLOGY ENG
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