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Fermented black garlic powder production method

A production method and technology of black garlic powder, which are applied in food preparation, application, food science, etc., can solve the problems of garlic physiological function damage, garlic cannot be used at any time, reagent physiological function damage, etc.

Inactive Publication Date: 2013-06-26
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

[0012] 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, etc., but these processing methods have high processing costs. , The physiological function of garlic is destroyed, and garlic cannot be used at any time, etc.
[0013] At present, there are still many methods to develop garlic products, such as pickling, sugaring, etc., but there are many defects in them, such as the smell cannot be removed or the addition of reagents that are not conducive to the body's resistance or the destruction of physiological functions, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] fermented black garlic powder

[0027] (1) Pre-treatment: pre-treat the fermented black garlic, peel off the outer skin;

[0028] (2) Drying: the pre-treated black garlic is evenly placed in a vacuum dryer for drying;

[0029] (3) Air selection: the dried black garlic is selected by air selection machine to remove impurities such as garlic skin and roots;

[0030] (4) Pulverization: the black garlic selected by wind is pulverized to 120 orders with a pulverizer;

[0031] (5) Packaging: Black garlic is crushed and sieved, classified and sealed according to the number of meshes.

[0032] The fermented black garlic powder made by Example 1 has a mesh number of 120 mesh, a water content of about 5%, a total amino acid content of about 20%, and a polyphenol content of about 15%.

Embodiment 2

[0034] fermented black garlic powder

[0035] (1) Pretreatment: Pretreatment fermented peeled black garlic;

[0036] (2) Drying: evenly placed in a hot air circulation dryer for drying;

[0037] (3) Air selection: the dried black garlic is selected by air selection machine to remove impurities such as garlic skin and roots;

[0038] (4) Pulverization: the black garlic selected by wind is pulverized to 120 orders with a pulverizer;

[0039] (5) Packaging: Black garlic is crushed and sieved, classified and sealed according to the number of meshes.

[0040] The fermented black garlic powder made by Example 2 has a mesh number of 120 mesh, a water content of about 5%, a total amino acid content of about 20%, and a polyphenol content of about 15%.

Embodiment 3

[0042] fermented black garlic powder

[0043] (1) Pretreatment: mash the fermented black garlic, heat and extract twice with ten times the amount of water, each time for 2 hours, combine the decoction, concentrate until the specific gravity is 1.1, and obtain the black garlic extract;

[0044] (2) dry: use spray drier to carry out spray drying to black garlic extract extract;

[0045] (3) Pulverization: dried black garlic is pulverized to 120 orders with a pulverizer;

[0046] (4) Packaging: Black garlic is crushed and sieved, classified and sealed according to the number of meshes.

[0047] The fermented black garlic powder made by Example 3 has a mesh number of 120 mesh, a water content of about 5%, a total amino acid content of about 20%, and a polyphenol content of about 20%.

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PUM

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Abstract

The invention relates to a fermented black garlic powder production method, which comprises the different drying and crushing processes to prepare the fermented black garlic powder. The fermented black garlic powder can be a raw material of capsule, soft capsule, tablet and oral liquid, and also can be a stuffing material of sweet dumplings, moon cakes and dumplings, or can be an auxiliary material of ham sausages, beverages and vinegar. The fermented black garlic powder completely keeps the physiological activity of the fermented black garlic.

Description

technical field [0001] The invention relates to a method for preparing fermented black garlic powder, which mainly comprises a process of drying and crushing fermented black garlic through different drying and crushing methods. Fermented black garlic powder can be used as a raw material for capsules, soft capsules, tablets, and oral liquids, as a filling for Lantern Festival, moon cakes, and dumplings, or as an auxiliary material for ham sausage, beverages, and vinegar. Fermented black garlic powder completely retains the physiological activity of fermented black garlic. 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-containi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L1/223A23L19/20A23L27/14A23L33/00
Inventor 祁正红赵鸿毅
Owner 郑州固元堂食品有限公司
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