Fermented black garlic residue powder and preparation method thereof

A technology for black garlic and slag powder, applied in the field of fermented black garlic slag powder and its preparation, can solve the problems of not being well utilized, not being fully utilized, ecological environment pollution and the like, reducing oxygen infiltration and improving utilization Value, the effect of improving the retention rate

Active Publication Date: 2012-01-04
江苏鑫瑞源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, many allicin (oil) extraction and processing enterprises regard garlic residue as waste and discard it, which has not been well utilized, not only causing waste of resources, but also causing serious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The production of embodiment 1 fermented black garlic residue powder

[0030] Take 92 kg of dehydrated garlic dregs (water content 55-60%) and 8 kg of Saccharomyces cerevisiae, put them in a mixer and mix them well, put them into a stainless steel plate with a cover, the material layer is about 4 cm thick, cover the container mouth with a damp cloth, set the temperature 29°C, 70% humidity environment, natural fermentation for 48 hours, then seal the container and move it into a temperature-controlled and humidity-controlled fermentation room, set the temperature at 75°C, humidity 90%, and ferment for 20 days to obtain fermented black garlic residue, which is vacuum freeze-dried (The vacuum pressure of the entire vacuum drying chamber is 500-600pa), crushed through a 150-mesh sieve to obtain a very fine powder, with a water content of 2.6%, and finally use high-density poly The ethylene (HDPE) packaging bag is put into a conventional oxygen scavenger and sealed to obtain...

Embodiment 2

[0031] The production of embodiment 2 fermented black garlic residue powder

[0032] Take 96 kg of dehydrated garlic residue (water content 55-60%), 4 kg of baker's yeast, put them in a mixer and mix them thoroughly, put them into a stainless steel plate with a cover, the material layer is about 5 cm thick, cover the container mouth with a damp cloth, and set the temperature at 30 ℃, humidity 70% environment, natural fermentation for 48 hours, then cover and seal the container and move it into a temperature-controlled and humidity-controlled fermentation room, set the temperature at 75 ℃, humidity 90%, and ferment for 20 days to obtain fermented black garlic residue, which is vacuum frozen Dry (the vacuum pressure of the entire vacuum drying chamber is 500-600pa), crush through a 200-mesh sieve to obtain a very fine powder with a water content of 2.2%, and finally use high The density polyethylene (HKPE) packaging bag is put into a conventional oxygen scavenger and sealed to o...

Embodiment 3

[0033] The production of embodiment 3 fermented black garlic residue powder

[0034] Take 90 kg of dehydrated garlic dregs (water content 55-60%) and 10 kg of beer yeast, put them in a mixer and mix them thoroughly, put them into a stainless steel plate with a cover, the thickness of the material layer is about 3 cm, cover the container mouth with a damp cloth, set the temperature 29°C, 70% humidity environment, natural fermentation for 48 hours, then seal the container and move it into a temperature-controlled and humidity-controlled fermentation room, set the temperature at 75°C, humidity 90%, and ferment for 20 days to obtain fermented black garlic residue, which is vacuum freeze-dried (The vacuum pressure of the entire vacuum drying chamber is 500-600pa), crushed through a 200-mesh sieve to obtain a very fine powder with a water content of 2.8%, and finally use high-density poly The ethylene (HDPE) packaging bag is put into a conventional oxygen scavenger and sealed to obt...

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PUM

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Abstract

The invention discloses fermented black garlic residue powder and a preparation method thereof. The fermented black garlic residue powder is characterized in that the preparation method disclosed by the invention comprises the steps of: carrying out fermentation treatment by adding yeast into garlic residues of which garlicin (garlic oil) is extracted; preparing black garlic residues by fermenting and ripening under the conditions of constant temperature and humidity through temperature regulation and humidity; refrigerating and drying; grinding into superfine powder with the water content below 3 percent through a 150-200 mesh sieve; and vacuum packing. The black garlic residue powder provided by the invention obtained through the fermentation process has the advantages that the wholesome nutrition is improved, the utility value of the garlic residues is greatly improved, the garlic residues with healthcare function can be widely edible, and the fermented black garlic residue powder can be applied to beverage, fruit jam, bread, snack, fruit jelly, chocolate, soy sauce, vinegar and other foods or as seasoning ingredients, and can also be used as livestock and poultry feed additives.

Description

technical field [0001] A fermented black garlic residue powder and a preparation method thereof belong to the field of deep processing of agricultural products and relate to functional food processing. technical background [0002] Garlic residue refers to the garlic residue left after garlic extracts allicin (oil), whether it is extracted by molecular distillation, organic solvent extraction, oil-oil extraction, or supercritical CO 2 Extraction method, the waste residue after allicin (oil) is extracted still contains a large amount of nutrients, and its utilization value is still very high, still containing amino acid 24.91g / kg -1 ; Crude protein 5.06%, crude fiber 2.04%, calcium 0.11%, total phosphorus 0.11%, crude ash 2.12%, copper 1.78mg / kg -1 , Iron 203mg / kg -1 , Zinc 6.82mg / kg -1 , Selenium 15.20μg / kg -1 , Allicin 0.118% (detected by Shandong Agricultural University). At present, many allicin (oil) extraction and processing enterprises regard garlic residue as was...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23K1/14A23K1/16A23G1/48A23K10/12A23K10/30A23L2/52A23L21/10A23L27/50A23L33/10
Inventor 张奎昌张志年
Owner 江苏鑫瑞源食品有限公司
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