A black garlic vinegar and a method for preparing the same

Abstract

The present invention discloses a black garlic vinegar and a method for preparing the same. The method comprises: taking out raw garlic to strip the husk, selecting garlic cloves not rotten, washing by using water and draining off water, and crushing and mashing the garlic gloves into paste by using a mincing machine; placing the paste into a stainless steel pot, adding water with an amount of 20 times of the material, and stirring uniformly; closing the lid airtightly, heating with big fire to boil for 1-1.5 hours, switching to small fire so that the pot temperature is maintained at 90-95 DEG C, insulation fermentating for 24 hours; pouring out the fermented mixed materials for filtration to obtain fermented black garlic juice; then concentrating the black garlic juice to concentrated juice at a low temperature of 50-60 DEG C to give the black garlic juice used in the product of the invention; and blending the concentrated juice with existing vinegar to prepare the black garlic vinegar. The fermented black garlic has no pungent garlic taste which is effectively eliminated, and contents of beneficial ingredients such as amino acids, reducing sugars and others are improved, thus adding a rich flavor to the blended vinegar, enhancing the nutritional value of the vinegar, enriching of range of applications of garlic in the diet field, and meeting people's needs for gourmet.

Description

technical field [0001] The invention relates to the field of food processing, in particular to black garlic vinegar and a preparation method thereof. Background technique [0002] Vinegar is a traditional sour condiment in my country. It has a brewing history of more than 2,000 years. It was called "acyl", "sour" and "bitter wine" in ancient times. Our country has a vast territory and the working people are hardworking and intelligent. There are many varieties of vinegar produced all over the country. The famous ones include Shanxi mature vinegar, Zhenjiang fragrant vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang rose vinegar, Fujian red yeast rice vinegar, and Northeast white vinegar. According to the different brewing raw materials and techniques, the various components, color, aroma and taste of the finished vinegar are also quite different. Most of the commercially available vinegar in our country is made by fermentation process, which includes both traditional and ...

AI Technical Summary

Problems solved by technology

[0006] The development of black garlic vinegar plays an important role in improving the economic value of garlic and enriching the types of seasonings. The preparation technology of "garlic vinegar" and "combined garlic vinegar" has been disclosed in the prior art, ("Winemaking Vinegar Technology and Examples "Edited by Li Shuling, etc., Chemical Industry Press, 287-290 pages in May, 2006), the former method is to obtain garlic juice, sterilize and make through double-layer fermentation of yeast and acetic acid bacteria; the latter method is to crush garlic and The mixed ingredients of sugar and salt are soaked in sterilized vinegar for 7-10 days. The garlic vinegar prepared by the above two methods is difficult to overcome the pungent and pungent garlic odor of garlic, which is very difficult for cold dishes to be used as condiments. It is difficult to be popularized and applied, and it is even more unacceptable to people who do not want to eat garlic-flavored foods. Although the former preparation method can weaken the garlic odor during the fermentation process, its preparation process is complicated, time-consuming, laborious, and low in production efficiency.

And Chinese patent CN102226144A discloses " black garlic vinegar and preparation method thereof ", has solved the problem of garlic odor effectively, and can also effectively bring into play the effect of black garlic, has improved the nutritional quality of vinegar, but with respect to production technology is first Garlic juice is sterilized and then saccharified and fermented, then alcoholic fermentation is carried out with Saccharomyces cerevisiae for 5-7 days, then the garlic slices are heated to 80°C, kept warm for 48 hours, then lowered to 70°C, kept warm for 96 hours, and filtered to obtain black garlic juice After clarification, filtration and concentration to obtain concentrated black garlic juice, then, take garlic vinegar and black garlic concentrated juice to mix in proportion, the process is complex, time-consuming and inefficient