Biological fermentation preparation method of black garlic

Abstract

The invention discloses a preparation method of black garlic. The method is characterized in that aureobasidium pullulans fermented garlic is utilized to produce the black garlic. The method comprises the following basic processes: cleaning and drying the fresh and entire garlic in air; adding to 30 to 50g / L of sterilized wheat bran liquid; inoculating aureobasidium pullulans cell cap at a certain concentration; adjusting the temperature to reach 25 to 35 DEG C under pH of 5.0 to 6.0; fermenting for 3 to 6 days; heating to reach 70 to 80 DEG C; fermenting for 4 to 7 days; drying; and sieving to remove the fermented wheat bran to obtain the black garlic. The black garlic can be used as a health instant food or used together with seasoning; the fermented wheat bran can be used as a supplement of dietary fibers; or the black garlic and wheat bran can be dried and then crushed together and used as a nutrition supplement or used together with the seasoning. The preparation of the black garlic has the advantages that the preparation cycle is reduced; the nutrition of the black garlic is greatly improved with the mixing of wheat bran and aureobasidium pullulans fermentation, and the wheat bran dietary fiber is co-produced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of black garlic. Background technique [0002] Garlic, also known as garlic or garlic, is a biennial plant of the genus Allium in the family Liliaceae, a spicy vegetable crop. Planted all over the world, the chemical composition of garlic is very complex, not only unique flavor but also high nutritional value. At present, garlic is generally utilized by people as a functional food. Traditional Chinese medicine has used garlic for a long time to digest food, antibacterial and insecticide. Modern pharmacology and analytical chemistry studies have shown that garlic is rich in various organic sulfides such as allicin, diallyl disulfide, alliin, allicin, diallyl trisulfide, and ajoene. It has functions such as scavenging free radicals and sterilizing, and has the effect of preventing and treating diseases. But the garlic smell of garlic can not be acce...

AI Technical Summary

Problems solved by technology

The further object of the present invention is to provide a "one-line multi-product" process, which uses the mixture of Aureobasidium pullulans to ferment garlic and wheat bran liquid, which not only solves the problem of long production cycle of traditional black garlic preparation, but also can strengthen the quality of black garlic. Nutrients and increase the nutrients that black garlic does not have originally, while preparing black garlic, wheat bran dietary fiber is co-produced, which can be used as auxiliary materials for food processing or raw materials for health foods