Black garlic and preparation method thereof

Abstract

The invention provides a kind of black garlic and a preparation method thereof. Take garlic with skin and put it in a fermentation container, add black garlic seeds with the ratio of 1:5-20 of black garlic seeds and garlic with skin, and mix well; when the humidity is 75-20 85%, fermented for 10-20 days in a closed container at a temperature of 50-70°C to obtain black garlic. The fermentation process is optimized, and black garlic seeds are introduced, which improves the fermentation efficiency and saves fermentation time; through the black garlic seeds, the excellent quality of high-quality black garlic is maintained, and it can be transferred in a stable re-fermentation process. Therefore, different batches of black garlic The taste and nutrition are stable and balanced; a new batch fermentation process is provided, which is suitable for large-scale production and reduces costs.

Description

technical field [0001] The invention relates to food processing, in particular to black garlic and a preparation method thereof. Background technique [0002] Garlic is the bulb of Allium sativum L., a plant of the Liliaceae family. Nature and flavor: pungent, warm. Return spleen, stomach, lung meridian. It has a long history as edible condiment and medicinal in our country. "Compendium of Materia Medica" records that it has the functions of "dispelling carbuncle and sore, reducing wind evil, killing toxin gas, lowering qi to eliminate food, removing rheumatism, treating sores and ringworm, strengthening spleen and stomach, stopping cholera, relieving febrile disease, and removing insect poison". "Chinese Pharmacopoeia" (2010 Edition) introduces that garlic has the functions of detoxification, detumescence, insecticide, and dysentery. Due to the reliable curative effect of garlic in the treatment of diseases, garlic tincture, syrup, tablets, capsules, injections and m...

AI Technical Summary

Problems solved by technology

However, in repeated production, due to the influence of objective conditions, occasionally the quality and taste of garlic produced in different batches are quite different, and fermented black garlic should use freshly mature garlic, and the quality of black garlic produced by fermentation is the best However, due to the long fermentation period and the limited processing capacity of the production line, the quality of black garlic obtained by fermentation of new garlic and stored garlic is very different, which is not conducive to the formation of stable taste and brand competitiveness