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Production methods of fermented black garlic

A technology of fermented black garlic and production method, which is applied in application, food preparation, food science and other directions, can solve the problems of long fermentation time and low nutrient content of fermented black garlic, and achieves obvious health care function, good taste and sufficient enzyme reaction. effect of time

Inactive Publication Date: 2011-10-26
DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem that the current fermented black garlic has a long fermentation time, and the black garlic fermentation method with a short fermentation time needs to use a specific fermentation device, or has the problem of low nutrient content, and provides a production method of fermented black garlic

Method used

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Effect test

specific Embodiment approach 1

[0013] Specific embodiment one: present embodiment ferments black garlic and carries out according to the following steps:

[0014] 1. The garlic is mechanically peeled and cleaned and put into a closed fermentation container; 2. Continuous variable temperature fermentation: the humidity in the fermentation container is always controlled at 60% to 80%, and the fermentation temperature is raised from 28°C to 60°C at a constant speed, and then from 60°C to 60°C at a constant speed Raise the temperature to 95°C, then cool down from 95°C to 78°C at a constant speed, and then cool down from 78°C to 70°C at a constant speed to obtain fermented black garlic; wherein, in step 2, it takes 2 to 3 hours to heat up from 28°C to 60°C at a constant speed. It takes 3-4 hours to uniformly heat up from 60°C to 95°C in step two, 17-18 hours to uniformly cool down from 95°C to 78°C in step two, and 120-168 hours to uniformly cool down from 78°C to 70°C in step two.

[0015] Because the peeling o...

specific Embodiment approach 2

[0018] Specific embodiment two: the difference between this embodiment and specific embodiment one is: collect the gas in the airtight fermentation container of step two, reclaim garlic oil. Other steps and parameters are the same as those in Embodiment 1.

[0019] Condensing the gas collected in the airtight fermentation container of step 2 promptly obtains garlic oil.

specific Embodiment approach 3

[0020] Specific embodiment three: present embodiment ferments black garlic and carries out according to the following steps:

[0021] 1. The garlic is mechanically peeled and cleaned and put into a closed fermentation container; 2. Continuous variable temperature fermentation: the humidity in the fermentation container is always controlled at 70%, and the fermentation temperature is raised from 28°C to 60°C at a constant speed, and then from 60°C to 95°C at a constant speed. ℃, then uniformly cooled from 95°C to 78°C, and then uniformly cooled from 78°C to 70°C to obtain fermented black garlic; wherein, it took 2.5 hours to heat up from 28°C to 60°C in step 2, and in step 2, the temperature was increased from 60°C to 60°C. It took 3.5 hours to uniformly increase the temperature from ℃ to 95℃, 17.5 hours to uniformly cool down from 95℃ to 78℃ in step 2, and 167 hours to uniformly cool down from 78℃ to 70℃ in step 2.

[0022] Every 100 grams of fermented black garlic prepared by...

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Abstract

The invention discloses production methods of fermented black garlic, relates to production methods of black garlic, and solves the problems that the current fermented black garlic requires long fermentation time, and the black garlic fermentation method with relatively short fermentation time needs a specific fermentation device, or the content of nutrient components is low. The methods disclosed by the invention respectively comprise the following steps: method one, mechanically peeling the garlic, washing and putting in a closed fermentation container; and method two, performing continuous variable-temperature fermentation. The fermentation time of both production methods of fermented black garlic provided by the invention is 5.92-8.04 days and is very short, while the high content of nutrient components in the fermented black garlic are guaranteed at the same time. The two production methods of fermented black garlic provided by the invention do not need a specific fermentation device and can produce the fermented black garlic by use of the existing device, thereby saving resources and funds. The methods disclosed by the invention are applied to the fermentation production of the fermented black garlic.

Description

technical field [0001] The invention relates to a production method of black garlic. Background technique [0002] Fermented black garlic is a food made from fresh raw garlic with its skin fermented in a fermentation box. Black garlic has a high content of trace elements, tastes sweet and sour, and has no garlic smell; it has anti-oxidation and anti-acidification effects, especially Suitable for people with three highs and cancer patients. Because the black garlic prepared by the current technology contains 43.6g of moisture, 1100KJ of heat, 41.4g of sugar, 10.4g of protein, 5.1g of fat, 13mg of calcium, 52mg of magnesium, 2.1mg of iron, 36mg of sodium, 930mg of potassium, 1.4mg of zinc, and 100g of black garlic prepared by the current technology. Vitamin B 6 10.726mg, Vitamin B 2 0.126mg, niacin 10.048mg, moisture, fat, etc. are significantly lower than fresh raw garlic, while trace elements, protein, sugar, vitamins, etc. are significantly increased, so it is considered...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 郭春景张兴刘宇峰姬妍茹石杰马志军李振伟郭博洋杨贺晴
Owner DAQING BRANCH OF HEILONGJIANG ACAD OF SCI
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