Preparation method of black garlic

Abstract

The invention relates to food processing, and in particular relates to a preparation method of black garlic. The method is characterized by comprising the following steps of: adding cleaned raw garlic or raw minced garlic into sour milk, fermenting for 6 to 12 days at the temperature of between 20 and 25 DEG C, transferring to a fermentation chamber, setting the temperature at 75 to 85 DEG C, setting the humidity at 75 to 100 percent, fermenting for 10 to 15 days, drying till the moisture content is 40 to 55 percent, and sterilizing and packing the dried black garlic. The prepared black garlic has high nutritional value, has fragrant and sweat taste after eating and smooth taste, is health-care instant food, and can be used as an optimal matched seasoning for making beverage, cooked wheaten food and the like.

Description

technical field [0001] The invention relates to food processing, in particular to a preparation method of black garlic. technical background [0002] Garlic is the bulb of Allium sativum L., a plant of the Liliaceae family. Nature and flavor: pungent, warm. Return spleen, stomach, lung meridian. It has a long history as edible condiment and medicinal in our country. "Compendium of Materia Medica" records that it has the functions of "dispelling carbuncle and sore, reducing wind evil, killing toxin gas, lowering qi to eliminate food, removing rheumatism, treating sores and ringworm, strengthening spleen and stomach, stopping cholera, relieving febrile disease, and removing insect poison". "Chinese Pharmacopoeia" (2010 Edition) introduced that garlic has the functions of detoxification, detumescence, insecticide, and dysentery, and is used for the treatment of carbuncles, sores, scabies, tuberculosis, coughing, diarrhea, and dysentery. Due to the reliable curative effect o...

AI Technical Summary

Problems solved by technology

But, because the strong pungent smell that the special component of garlic distributes and the adverse irritative reaction that produce to digestive tract, make eater exhale with strong, unpleasant garlic smell, and be restricted to eat by many people , so that the garlic food that is effective for human health cannot be widely popularized and eaten, and its social benefits cannot be maximized.

[0003] In order to eliminate the smell of garlic after eating, reduce the stimulation of raw garlic to the gastrointestinal tract and the stimulation and damage to the gastric mucosa, and at the same time minimize the loss of biological components of garlic and ensure the health care effect of garlic, the majority of scientific and technological personnel are constantly looking for some beneficial medicines. Methods, making sweet and sour garlic, honey garlic, deodorized garlic powder and other products to supply the market, and some other physical and chemical methods such as tea cooking, salt cooking, acid cooking, etc. to prepare odorless garlic, but their effects are insufficient deodorization, Loss of imperfections such as active ingredients of garlic