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Method for producing black garlic through jointly adopting microwaves and fermentation

A technology of black garlic and microwave, applied in application, food preparation, food science, etc., can solve the problems that are not conducive to diabetes consumption, and achieve the effect of low cost and simple production process

Inactive Publication Date: 2012-07-18
ZHEJIANG CHINESE MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the addition of additives such as sugar and ethanol during the processing of this process, it is not conducive to the consumption of diabetics and other groups

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for combining microwave and fermentation to produce black garlic, the procedure is as follows:

[0023] Raw material selection→stem peeling→clean water cleaning→low temperature treatment→microwave pretreatment→segmented variable temperature aging treatment→drying→packaging→finished product;

[0024] Raw material selection: choose ungerminated garlic with good appearance;

[0025] Peeling and peeling: dig the core, remove the stem, and remove the old skin, which avoids the problem of easy mold under high temperature and high humidity conditions. At the same time, peeled garlic reduces production energy consumption, shortens fermentation time, and saves production costs;

[0026] Washing with clean water: Put the garlic in a container filled with clean water and wash it to remove dust and impurities from the outside world;

[0027] Low temperature treatment: place the garlic at 8°C for 24 hours to increase the alliin content in the garlic;

[0028] Microwave pr...

Embodiment 2

[0036] A method for combining microwave and fermentation to produce black garlic, the procedure is as follows:

[0037] Raw material selection→stem peeling→clean water cleaning→low temperature treatment→microwave pretreatment→segmented variable temperature aging treatment→drying→packaging→finished product;

[0038] Wherein the selection of raw materials, destemming and peeling, and clear water washing process are as described in Example 1.

[0039] Low temperature treatment: place the garlic at 8°C for 12 hours to increase the alliin content in the garlic;

[0040] Microwave pretreatment: microwave treatment for 30 minutes until the garlic is slightly heated, repeat the treatment 3 times; accelerate the lysis of cells and the fermentation of garlic itself, and greatly reduce the fermentation time of the product;

[0041] Stage variable temperature aging treatment is divided into three stages:

[0042] (1) Medium-temperature and high-humidity fermentation stage: seal the pret...

Embodiment 3

[0046] A method for combining microwave and fermentation to produce black garlic, the procedure is as follows:

[0047] Raw material selection→stem peeling→clean water cleaning→low temperature treatment→microwave pretreatment→segmented variable temperature aging treatment→drying treatment→packaging→finished product;

[0048] Wherein the selection of raw materials, destemming and peeling, and clear water washing process are as described in Example 1.

[0049] Low temperature treatment: place the garlic at 2°C for 24 hours to increase the alliin content in the garlic;

[0050] Microwave pretreatment: microwave treatment for 30 minutes until the garlic is slightly heated, repeat the treatment 3 times; accelerate the lysis of cells and the fermentation of garlic itself, and greatly reduce the fermentation time of the product;

[0051] Stage variable temperature aging treatment is divided into three stages:

[0052](1) Medium-temperature and high-humidity fermentation stage: seal...

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PUM

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Abstract

The invention relates to a method for producing black garlic through jointly adopting microwaves and fermentation. The method comprises the following steps of: removing stalks of raw materials, peeling the raw materials, cleaning the raw materials by clean water, and carrying out low-temperature treatment, microwave pre-treatment, segmented temperature change aging treatment, drying and packing to obtain finished products. The microwaves and the fermentation are jointly adopted, so the time for obtaining black garlic is greatly shortened, all required steps can be completely only through 10 to 12 days, any additives are not added in the product forming period, the products are safe, the pollution is avoided, the manufacture process is simple, the cost is low, and the method is suitable for industrial production.

Description

technical field [0001] The invention relates to a method for producing black garlic, in particular to a method for producing black garlic by combining microwave and fermentation. technical background [0002] Black garlic, also known as black garlic, fermented black garlic, or black garlic head, is a food made from fresh raw garlic with its skin fermented in a high-temperature and high-humidity fermentation box for 60-90 days and allowed to ferment naturally. On the basis of the original ingredients and functions of raw garlic, the anti-oxidation and anti-acidification effects of raw garlic have been increased by dozens of times, and the protein of raw garlic itself has been converted into 18 kinds of amino acids necessary for the human body every day, which are quickly absorbed by the human body. Absorption plays a huge positive role in enhancing human immunity, restoring human fatigue, and maintaining human health. It tastes sweet and sour, has no garlic smell after eating...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 刘文洪项海徐铌
Owner ZHEJIANG CHINESE MEDICAL UNIVERSITY