Preparation method of peeled black garlic

A production method and technology of black garlic, applied in food preparation, application, food science, etc., can solve the problems of garlic physiological function damage, reagent physiological function damage, high processing cost, etc.

Inactive Publication Date: 2013-06-19
郑州固元堂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] As we all know, garlic has many functions beneficial to human health, but it cannot be widely accepted by people because of its own shortcomings of odor.
The current garlic deodorization technology includes vegetable oil deodorization method, acid deodorization method, amino acid and reducing sugar deodorization product deodorization method, battery wave deodorization method, boiling deodorization method, freezing deodorization method, pepper deodorization method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] peeled black garlic

[0026] (1) Selection: use a garlic sorting machine to winnow the complete garlic of φ6.5cm, and subtract the moss and root.

[0027] (2) Peeling: The selected garlic is mechanically peeled, and the peeled garlic cloves with a weight of 5-7g are selected.

[0028] (3) Soaking: soak the peeled garlic cloves in boiled water for 2 hours, and keep the water temperature at 65°C.

[0029] (4) Drain: The cleaned garlic cloves are neatly placed in the fermentation tray, loaded into the fermentation rack, drained, and pushed into the fermentation room.

[0030] (5) Fermentation: Close the door of the fermentation room, set the fermentation parameters, and generally control the fermentation temperature at 60-90°C. Humidity is controlled at 55-95%. The fermentation time is 40 days. At this time, the peeled garlic cloves have become Peeled black garlic.

[0031] (6) Drying: The fermented peeled black garlic is naturally dried in the drying room.

[0032] ...

Embodiment 2

[0034] peeled black garlic

[0035] (1) Selection: use a garlic sorting machine to winnow the complete garlic of φ5.5cm, and subtract the moss and root.

[0036] (2) Peeling: The selected garlic is mechanically peeled, and the peeled garlic cloves with a weight of 3-7g are selected.

[0037] (3) Soaking: soak the peeled garlic cloves in boiled water for about 2 hours, and keep the water temperature at about 65°C.

[0038] (4) Drain: The cleaned garlic cloves are neatly placed in the fermentation tray, loaded into the fermentation rack, drained, and pushed into the fermentation room.

[0039] (5) Fermentation: Close the door of the fermentation room, set the fermentation parameters, and generally control the fermentation temperature at 70-90°C. Humidity is controlled at 65-95%. The fermentation time is 30 days. At this time, the peeled garlic cloves have become Peeled black garlic.

[0040] (6) Drying: The fermented peeled black garlic is naturally dried in the drying room...

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PUM

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Abstract

The invention relates to a preparation method of peeled black garlic. Endogenous enzymes of immersed peeled garlic cloves are activated mainly by controlling temperature and humidity in a fermentation room, so as to finish a natural fermentation process of the inside of garlic in the fermentation room. The peeled black garlic prepared by the method preserves and increases physiological activity of the garlic maximally, allowing the black garlic to have good taste without irritating spicy taste.

Description

technical field [0001] The invention relates to a method for preparing peeled black garlic. The peeled black garlic prepared by the method can preserve and optimize the physiological activity of the garlic to the greatest extent, and make it taste good without irritating spicy taste. Background technique [0002] Garlic is a plant of the genus Allium in the family Liliaceae. Its nature and flavor are pungent and warm, and it returns to the spleen, stomach, lungs, and large intestine meridian. Efficacy of detoxifying and eliminating pathogenic factors, clearing away ruffian and killing parasites. At present, it is believed that the main bioactive substances in garlic are sulfur-containing compounds unique to garlic. Modern medicinal chemistry studies have proved that there are more than 30 kinds of sulfur components in garlic, mainly diallyl trisulfide, namely allicin, diallyl disulfide, diallyl sulfide, allicin and allicin. acid. In addition to the above sulfur-containing...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 祁正红赵鸿毅
Owner 郑州固元堂食品有限公司
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