Production method of black garlic

Abstract

The invention relates to the technical field of food processing and particularly relates to a production method of black garlic. The production method comprises the following steps of: carrying out pretreatment on fresh garlic by a way of low-temperature freezing, ultrasonic treatment or respiratory depression treatment; carrying out aging treatment on the pretreated garlic to obtain the black garlic; low-temperature freezing: putting the garlic at -18 DEG C for freezing for 12-24 hours; carrying out ultrasonic treatment: specifically, carrying out the ultrasonic treatment on the garlic under the strength being 80-100Hz for 2-4 hours; carrying out respiratory depression: putting the garlic into a sealed bag, vacuum pumping and sealing. The production method can play an effective role in promoting the reducing sugar content, the amino nitrogen content, the HMF (Hydroxymethylfurfural) content and the total phenol content in the black garlic, and can be used for greatly shortening the processing flow of the black garlic, greatly reducing the energy consumption, and saving the cost. The taste, the color and luster, and the flavor do not have difference, and functional components are slightly increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of black garlic. Background technique [0002] Black garlic is a deep-processed product of fresh garlic that is cured at high temperature by controlling the temperature and humidity, which removes the odor of garlic and enhances its antioxidant physiological activity. In terms of product sensory, black garlic garlic cloves are dark brown, soft and elastic, soft and sweet after the entrance, without the pungent and unpleasant smell of raw fresh garlic. In terms of antioxidant and physiological activity, the SOD activity of black garlic is more than 10 times higher than that of fresh garlic, and the content of polyphenols is also more than 5 times higher. Black garlic contains tetrahydro-β-carboline derivatives, which also have significant antioxidant activity. A variety of β-carboline alkaloids with antiviral, antibacterial and antitumor activities ...

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above prior art need to add some ingredients to promote fermentation, long production time, high energy consumption shortcomings, the present invention through the ripening mechanism of black garlic The study provides a production method of black garlic, using pre-treatment methods to treat garlic, and the processing process of variable temperature treatment to accelerate the blackening process of black garlic, effectively control the blackening, and make the production cycle of black garlic from the original 60 The days are shortened to about 25 days, and the taste, color, and various functional components are equivalent, and the production cost is greatly reduced

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