Method for preparing black garlic by liquid state fermentation

A technology of liquid fermentation and black garlic, which is applied in the field of food deep processing, can solve the problems of long fermentation process time, little activation effect, no garlic juice, etc., and achieve the effect of simple fermentation process, good taste, and easy control of temperature and humidity

Inactive Publication Date: 2013-02-13
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Peel and wash undamaged and non-germinated fresh white-skinned garlic, then crush it into mashed garlic, add 50% water of the mass of the mashed garlic, put it into a polyethylene bag, seal it, and put it in a fermentation room for variable temperature fermentation. In the first stage of fermentation, the fermentation temperature is controlled at 45°C for 48 hours; in the second stage of fermentation, the fermentation temperature is raised to 80°C for 7 days; in the third stage of fermentation, the fermentation temperature is lowered to 70°C for 12 days ; After the fermentation is finished, the fermented black garlic juice is dehydrated at 45°C to a water content of 50% to obtain a black garlic product. The SOD activity of the obtained black garlic product is 10.2 times higher than that of unfermented garlic, and its total phenolic content is 3 times higher than that of unfermented garlic.

Embodiment 2

[0015] Peel and wash undamaged and non-germinated fresh white-skinned garlic, then crush it into mashed garlic, add 50% water of the mass of the mashed garlic, put it into a polyethylene bag, seal it, and put it in a fermentation room for variable temperature fermentation. In the first stage of fermentation, the fermentation temperature is controlled at 45°C for 48 hours; in the second stage of fermentation, the fermentation temperature is raised to 85°C for 6 days; in the third stage of fermentation, the fermentation temperature is lowered to 65°C for 12 days ; After the fermentation, the fermented black garlic juice is dehydrated to a water content of 45% at 50°C to obtain a black garlic product. The SOD activity of the obtained black garlic product is 9.7 times higher than that of unfermented garlic, and its total phenol content is 3 times higher than that of unfermented garlic.

Embodiment 3

[0017] Peel and wash undamaged and non-germinated fresh white-skinned garlic, then crush it into mashed garlic, add water with 50% of the mass of the mashed garlic, put it into a polyethylene bag and seal it, and put it in a fermentation room for variable temperature fermentation. In the first stage of fermentation, the fermentation temperature is controlled at 45°C for 48 hours; in the second stage of fermentation, the fermentation temperature is raised to 85°C for 6 days; in the third stage of fermentation, the fermentation temperature is lowered to 70°C for 12 days ; After the fermentation is finished, the fermented black garlic juice is dehydrated to a water content of 55% at 48° C. to obtain a black garlic product. The SOD activity of the obtained black garlic product is 10 times higher than that of the unfermented garlic, and its total phenolic content is 4.3 times higher than that of the unfermented garlic.

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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. ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/221A23L1/29A23L19/00A23L27/10A23L33/00
Inventor 罗仓学苏东霞卢亚婷
Owner SHAANXI UNIV OF SCI & TECH
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