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Fermented black garlic production method

A production method and a technology for fermenting black garlic are applied in the directions of food preparation, application, food science, etc., and can solve the problems of odor, high processing cost, and inability to remove the odor.

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

[0027] (1) Pre-treatment: use a garlic sorting machine to winnow the whole garlic with a diameter of 6.0 cm, and remove the moss base and roots.

[0028] (2) Soaking: The pre-treated garlic is soaked in boiled water for 2 hours, and the water temperature is kept at 65°C.

[0029] (3) Drain: The soaked garlic cloves are neatly placed in the fermentation tray, put into the fermentation rack, drained, and pushed into the fermentation room.

[0030] (4) 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 point the garlic has become black garlic (black garlic).

[0031] (5) Drying: the fermented black garlic is dried naturally in the drying room.

[0032] The black garlic made by Example 1 has a unit weight of about 40g, a moisture content of about 55%, a total amino acid c...

Embodiment 2

[0034] fermented black garlic

[0035] (1) Pre-treatment: use a garlic sorting machine to winnow the whole garlic with a diameter of 5.5 cm, and remove the moss base and roots.

[0036] (2) Soaking: The pre-treated garlic is soaked in boiled water for 2 hours, and the water temperature is kept at 65°C.

[0037] (3) Drain: The infiltrated garlic is neatly placed in the fermentation tray, loaded into the fermentation rack, drained, and pushed into the fermentation room.

[0038] (4) 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 30 days. At this point the garlic has become black garlic (black garlic).

[0039] (5) Drying: the fermented black garlic is dried naturally in the drying room.

[0040] The black garlic made by Example 2 has a unit weight of about 35g, a moisture content of about 55%, a total amino acid c...

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PUM

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Abstract

The invention relates to a fermented black garlic production method, which comprises the following steps: controlling the temperature and humidity in a fermentation room, and activating intrinsic of the infiltrated garlic to complete the natural fermentation in the garlic. According to the invention, the black garlic can keep and increase the physiological activity of the garlic to the greatest extent, the mouthfeel is good, and no pungent and acrid flavor can be generated.

Description

technical field [0001] The invention relates to a method for preparing fermented black garlic. The fermented black garlic prepared by the method can preserve and optimize the physiological activity of garlic to the greatest extent, and has good taste and no 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 co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/015A23L1/29A23L19/20A23L5/20A23L33/00
Inventor 祁正红赵鸿毅
Owner 郑州固元堂食品有限公司
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