Fermented black garlic residue powder and preparation method thereof

A technology of black garlic and garlic dregs, which is applied in the field of fermented black garlic dregs powder and its preparation, can solve the problems of not being well utilized, not fully utilized, ecological environment pollution, etc., to reduce oxygen infiltration and improve utilization Value, the effect of improving the preservation rate

Active Publication Date: 2013-02-13
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 pollution to the ecological environment
[0003] The inventor once carried out ultrafine crushing of garlic residues (CN 200810196650.2), intending to develop and utilize garlic residues. The scope of application is very narrow. For a domestic key garlic production area, the amount of garlic residues is huge, and there are still underutilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 Production of fermented black garlic residue powder

[0030] Take 92 kg of dehydrated garlic residue (water content of 55-60%) and 8 kg of Saccharomyces cerevisiae, mix well with a mixer, put it into a stainless steel plate with a lid, the thickness of the material layer is about 4 cm, cover the container mouth with a damp cloth, set the temperature 29°C, 70% humidity environment, ferment naturally for 48 hours, then seal the container and move it into a temperature-controlled and humidity-controlled fermentation room, set the temperature to 75°C, 90% humidity, and ferment for 20 days to obtain fermented black garlic residue, which is freeze-dried in vacuum (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 at 20 ± 2 °C and a relative humidity of less than 60%. The ethylene (HDPE) packaging bag is put into the conventional oxygen scaveng...

Embodiment 2

[0031] Example 2 Production of fermented black garlic residue powder

[0032] Take 96 kg of dehydrated garlic residue (water content 55-60%), 4 kg of baker's yeast, mix well with a mixer, put it into a stainless steel plate with a lid, the thickness of the material layer is about 5 cm, cover the mouth of the container with a damp cloth, and set the temperature to 30 ℃, humidity 70% environment, ferment naturally for 48 hours, then cover the container and move it into a temperature-controlled and humidity-controlled fermentation room, set the temperature to 75 ℃, humidity 90%, and ferment for 20 days to obtain fermented black garlic residue, which is vacuum frozen Drying (the vacuum pressure of the entire vacuum drying chamber is 500-600pa), smashed through a 200-mesh sieve to obtain extremely fine powder with a water content of 2.2%, and finally in an environment of 20℃±2℃ and relative humidity less than 60% according to the need. The packaging bag of density polyethylene (HKP...

Embodiment 3

[0033] Example 3 Production of fermented black garlic residue powder

[0034] Take 90 kg of dehydrated garlic residue (water content of 55-60%) and 10 kg of brewer's yeast, mix well with a mixer, put it into a stainless steel plate with a lid, 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, ferment naturally for 48 hours, then seal the container and move it into a temperature-controlled and humidity-controlled fermentation room, set the temperature to 75°C, 90% humidity, and ferment for 20 days to obtain fermented black garlic residue, which is freeze-dried in vacuum (The vacuum pressure of the entire vacuum drying chamber is 500-600pa), crushed through a 200-mesh sieve to obtain extremely fine powder with a water content of 2.8%, and finally at 20±2°C, the relative humidity is less than 60%. The ethylene (HDPE) packaging bag is put into the conventional oxygen scavenger and sea...

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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 remaining after garlic extracts allicin (oil), whether it is extracted by molecular distillation, organic solvent extraction, oil-oil extraction, or supercritical CO 2 The extraction method, the waste residue after allicin (oil) is extracted still contains a lot of nutrients, and its utilization value is still very high, and still contains 24.91g / ㎏ of amino acids. -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 / ㎏ -1 , Allicin 0.118% (tested by Shandong Agricultural University). At present, many allicin (oil) extraction and processing enterprises regard garlic residue as ...

Claims

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Application Information

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