Method for preparing black garlic by liquid state fermentation

Abstract

The invention relates to a method for preparing black garlic by liquid state fermentation. In prior art, production and processing methods of the black garlic are long in fermentation process time, the humidity of fermentation workshops is required to be controlled, under the no-sealing condition, influence of pungent smell given out by garlic on air quality is severely bad, a whole garlic is fermented, and relevant reports of fermentation by garlic juice do not exist so far. According to the method, a fresh garlic is peeled, cleaned and smashed to form mashed garlic, water accounts for 50% of the mass of the mashed garlic is added, then the mashed garlic is placed in a polyethylene bag, the bag is sealed, temperature shift fermentation is performed in a fermentation chamber, and after the fermentation is finished, fermented black garlic juice is dehydrated to obtain a black garlic product. The method for preparing the black garlic by the liquid state fermentation has the advantages that the fermentation process is simple, the fermentation time is short, any additive is not added, the industrialized production is facilitated, the fermentation is performed under the sealing condition, undesirable odor given out by sulfide and the like is absent, and thereby the air quality in the work environment is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a method for preparing black garlic by liquid state fermentation. technical background [0002] Garlic is a plant of the Allium family of Liliaceae. It is delicious, nutritious and has high medicinal value. It is not only an indispensable condiment in our daily life, but also has a variety of physiological activities. However, the pungent smell and pungent taste of garlic itself are not expected by people when eating garlic, and excessive consumption will cause damage to human gastrointestinal mucosal cells. In addition, my country is the main producer of garlic, and its output accounts for about More than 70% of the world's total output, but mainly raw materials and primary processed products are oriented to domestic and foreign markets, resulting in low added value of garlic and its products, which also affects the development of the garlic industry. ...

AI Technical Summary

Problems solved by technology

[0004] Patent No. CN102048129A "Method for Making Fermented Black Garlic" uses microorganisms to activate the internal enzymes in garlic, because garlic has antibacterial and bactericidal effects, so microorganisms are harmful to garlic The effect of enzyme activation is less; "enzymatic reaction fermentation black garlic processing method and special equipment" in the patent No. CN101507484A; the fermentation process time adopted in the "production and processing method of black garlic" in the patent No. CN101731605A is long, and the fermentation workshop The humidity is controlled, and the pungent odor emitted by garlic has a great impact on air quality without sealing

In addition, most of these patents are fermented with whole cloves of garlic, and there is no relevant report about fermenting with garlic juice so far.