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Production method for simply and quickly fermenting black garlic

A technology for fermenting black garlic and black garlic, which is applied in the field of simple and fast black garlic production, which can solve the problems of irreversible inactivation, unscientific process design, long fermentation cycle, etc., and achieve the effect of improved nutritional content, good taste and soft texture

Inactive Publication Date: 2012-07-25
潘敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fermentation of black garlic generally takes 2-3 months, the fermentation period is long and the cost is high, so it is difficult to promote
Although there are many improved production methods, there are still many problems such as aging production process, unscientific process design, and difficult control of product quality.
In addition, studies have found that most enzymes in garlic, including allinase, will rapidly and irreversibly inactivate when the temperature exceeds 50°C, but the existence of this problem has not been considered in the existing black garlic fermentation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] Implementation example Production process of fermented black garlic

[0019] 1) Screening of high-quality garlic

[0020] Through screening, it was found that the four or six cloves of garlic produced in Cangshan, Shandong Province were of good quality and good appearance, so the garlic varieties in this area were used as raw materials for the production of black garlic. Thereafter, the whole garlic of Φ6-7cm is selected by a garlic selection machine and cleaned.

[0021] 2) Multi-stage fermentation process including alliinase activation steps

[0022] Drain the washed garlic and put it into a closed fermentation container, add 1-2cm of high-purity water at the bottom of the container, close the closed container and the hatch of the drying box for fermentation, and the fermentation parameters are as follows:

[0023] a. The fermentation temperature is raised from 28°C to 46°C, and the enzymatic reaction is fermented for 10 hours.

[0024] b. The fermentation tempera...

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PUM

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Abstract

The invention relates to a production method for simply and quickly fermenting black garlic. The method is short in production cycle, controllable in condition, simple, and easy to promote. By using the method, a situation that the quality of products in each batch is same is ensured by using closed fermentation and accurate temperature-control devices. Meanwhile, according to the invention, the existing fermentation process is scientific in design, and a five-step fermentation method for closed fermentation is provided, thereby ensuring a process that allinase can efficiently catalyze allicin. The black garlic produced by using the method disclosed by the invention is soft in taste and good in mouthfeel, and the nourishment compositions are significantly improved. According to the method, no additive is added, therefore, the cost is reduced, and the method is suitable for multi-batch co-fermentation.

Description

technical field [0001] The invention relates to the field of garlic deep processing, in particular to a simple and rapid production method of black garlic. Background technique [0002] For thousands of years in countries such as China and Egypt, garlic has been regarded as an agricultural product with both food and medicine. As early as in the "Compendium of Materia Medica", there is a record: "Drinking juice to cure vomiting blood and heartache". Since the 1970s, more and more attention has been paid to the research and application of the medicinal value of garlic in the world, and it has been favored by the international medical community and consumers. Modern medical research has proved that garlic has various prevention and treatment effects such as sterilization, virus killing, lowering blood fat, lowering cholesterol, preventing arteriosclerosis and cerebral infarction, preventing and treating hepatitis, inhibiting tumors, scavenging free radicals, improving immunity...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 潘敏汪晓博
Owner 潘敏
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