Production method for black garlic with high amino acid content

A production method and high amino acid technology, applied in application, food preparation, food science and other directions, to achieve the effects of high-efficiency functional food, reduced production cost, and high-efficiency therapeutic effect

Active Publication Date: 2013-04-24
山东软黑金农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] The purpose of the present invention is to solve the problems existing in the production method of black garlic in the prior art, and to provide a method for producing black garlic with high amino acid content by using ultra-high pressure to promote enzymatic reaction and variable temperature fermentation

Method used

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  • Production method for black garlic with high amino acid content
  • Production method for black garlic with high amino acid content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Cleaning of raw materials: Select ungerminated garlic with a plump appearance, remove the soil and other impurities on the surface of the garlic, and ferment with the skin on.

[0039] Ultra-high pressure kinase: Vacuum-pack the cleaned and fermented garlic, put it into the ultra-high pressure chamber, set the pressure at 100Mpa, and take it out after 15 minutes of treatment.

[0040]Variable temperature fermentation: includes the following three stages:

[0041] High-temperature and high-humidity Maillard reaction: Remove the vacuum-packed garlic after ultra-high pressure treatment, put it in a fermentation box, keep the temperature at 70°C, and control the relative humidity at 90%RH for 120 hours.

[0042] Medium-temperature and medium-humidity stage: After the high-temperature and high-humidity reaction is completed, the garlic is cooled and dehumidified, and the temperature is kept at 60°C, and the relative humidity is controlled at 70%RH for 48 hours.

[0043] Nor...

Embodiment 2

[0048] Cleaning of raw materials: Select ungerminated garlic with a plump appearance, remove the soil and other impurities on the surface of the garlic, and ferment with the skin on.

[0049] Ultra-high pressure kinase: Vacuum-pack the cleaned and fermented garlic, put it into the ultra-high pressure chamber, set the pressure at 350Mpa, and take it out after 30 seconds of treatment.

[0050] Variable temperature fermentation: includes the following three stages:

[0051] High-temperature and high-humidity Maillard reaction: Remove the vacuum-packed garlic after ultra-high pressure treatment, put it into a fermentation box, keep the temperature at 85°C, and control the relative humidity at 70%RH for 48 hours.

[0052] Medium-temperature and medium-humidity stage: After the high-temperature and high-humidity reaction is completed, the garlic is cooled and dehumidified, and the temperature is kept at 75°C, and the relative humidity is controlled at 60%RH for 24 hours.

[0053] N...

Embodiment 3

[0058] Cleaning of raw materials: Select ungerminated garlic with a plump appearance, remove the soil and other impurities on the surface of the garlic, and ferment with the skin on.

[0059] Ultra-high pressure kinase: Vacuum-pack the cleaned and fermented garlic, put it into the ultra-high pressure chamber, set the pressure at 200Mpa, and take it out after 8 minutes of treatment.

[0060] Variable temperature fermentation: includes the following three stages:

[0061] High-temperature and high-humidity Maillard reaction: Remove the vacuum-packed garlic after ultra-high pressure treatment, put it into a fermentation box, keep the temperature at 80°C, and control the relative humidity at 80%RH for 60 hours.

[0062] Medium-temperature and medium-humidity stage: After the high-temperature and high-humidity reaction is completed, the garlic is cooled and dehumidified, and the temperature is kept at 65°C, and the relative humidity is controlled at 65%RH for 40 hours.

[0063] No...

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Abstract

The invention provides a production process for black garlic with high amino acid content and specifically relates to a method for producing black garlic with high amino acid content by adopting ultrahigh pressure for promoting the combination of enzymatic reaction and temperature shift fermentation. The method comprises the following steps: garlic is processed in an ultrahigh pressure cavity after being subjected to vacuum package, wherein the pressure of the ultrahigh voltage cavity is 100-400Mpa, and the processing time is 30s-15min; the garlic processed by the ultrahigh pressure is subjected to temperature shift fermentation; and finally, the garlic is dried and dewatered. According to the method, the allinase in the garlic can be activated by adopting ultrahigh pressure process; the fermentation process of the black garlic is accelerated; and the black garlic can be generated within 3-8 days through combining with step fermentation. In the whole production process, no additive is added and low-temperature pretreatment is not needed, so that the fermentation time is shortened greatly, the production cost is lowered and the energy is saved. The S-allyl-L-cysteine content in the black garlic produced by the invention is higher than the black garlic fermented by the common fermentation process by more than 50%.

Description

technical field [0001] The invention belongs to the technical field of agricultural products or food processing, and relates to a fermentation production process of black garlic with high amino acid content, specifically a method for producing black garlic with high amino acid content by using ultra-high pressure to promote enzymatic reaction and variable temperature fermentation . Background technique [0002] Black garlic, also known as fermented black garlic, 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. After a long period of fermentation and aging of black garlic, the protein contained in the garlic is decomposed into amino acids, the carbohydrates are decomposed into fructose, and the irritating allicin contained in the garlic is transformed into S-propylene, which has no garlic odor and low irritation Cysteine, so eating black garlic will not produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L1/025A23L19/00A23L5/30A23L33/00
Inventor 胡勇刚孟宪军黄雷
Owner 山东软黑金农业发展有限公司
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