Fermented black garlic powder and preparation method thereof

Abstract

The invention belongs to the field of food processing and particularly discloses fermented black garlic powder and a preparation method thereof. The method comprises the following steps: pulping minced garlic, adding water, the weight of which is 25 times that of the minced garlic, to prepare garlic juice, heating, cooling through standing, adding a composite lactobacillus fermentation agent, the weight of which is 3.5%-5% of the garlic juice, and carrying out sealed fermentation at the pH of 5.9-6.3 and the temperature of 32-35 DEG C for 16-18 hours until the terminal pH of fermentation liquor is 3.7-4.1; heating to the temperature of 100 DEG C, boiling for 30 minutes, then, adjusting the temperature to be 88-96 DEG C, performing fermentation by standing naturally for 36-42 hours, then, filtrating, carrying out high-speed centrifugation, carrying out film-evaporation concentration, drying, crushing and sifting, thereby preparing the fermented black garlic powder. According to the fermented black garlic powder, a technical process of combining probiotic biological fermentation and natural fermentation is adopted, so that the nutritive value of the product can be increased effectively, bad tastes of the product are reduced, the flavor is unique, and the mouth feel of the product is improved. The preparation method is simple in preparation process and has a good fermentation effect.

Description

technical field [0001] The invention belongs to the field of biological food processing, and in particular relates to a fermented black garlic powder and a preparation method thereof. Background technique [0002] As a product made by fermentation technology, black garlic removes the pungent and irritating odor of garlic, and at the same time improves its antioxidant and immunity-enhancing effects. At the same time, eating it will not cause adverse irritation to the stomach, and The taste is sweet and sour, soft, and the meat is delicate. Because black garlic has a good therapeutic effect, it is more and more accepted by more consumers. It is people's desire to develop more black garlic food. [0003] As the beneficial effects of black garlic are widely recognized by the public, different products have been developed to satisfy the public to have more choices for the application of black garlic. In the process, the black garlic still needs to be reprocessed, which is not on...

AI Technical Summary

Problems solved by technology

[0003] As the beneficial effects of black garlic are widely recognized by the public, different products have been developed to satisfy the public to have more choices for the application of black garlic. In the process, the black garlic still needs to be reprocessed, which is not only labor-intensive and time-consuming, but also causes problems such as unguaranteed quality, loss and waste during the reprocessing process of black garlic. In order to make black garlic more beneficial, it is convenient to choose a process , controllable, suitable for batch production method to prepare black garlic juice or black garlic concentrated juice is a convenient method, the production method and application of a kind of black garlic concentrated juice disclosed by Chinese patent CN102240010A make up for the black garlic processing Insufficient technology has also obtained the application effect of black garlic

However, this technology is to put garlic into dices or slices, add 1-3 times of water to seal and stir, heat to 80-85°C for 48-72 hours and cool to 75-80°C for 72- After 120 hours, release the mixture and press filter to obtain black garlic juice. The black garlic juice is precipitated with chitosan acetate garlic solution for suspension, filtered to obtain clarified garlic juice, then filtered by ultrafiltration membrane, and then concentrated by membrane to obtain a premix concentrate. At 45-75°C, the pressure is -0.5--0.8MPa, and the concentration ratio is 1 / 2-2 / 3 to obtain the product. It can be seen that its technical feature is the use of natural fermentation under temperature control, which is actually the preparation process of black garlic. The liquefaction processing method, the product has the general characteristics of black garlic, its nutritional value and taste are not substantially changed from the existing commercially available black garlic, only the difference between solid and liquid, the program uses membrane concentration technology, its membrane concentration Using sodium filter membrane or reverse osmosis membrane, the preparation process is relatively complex and cumbersome, and the production cost is relatively expensive