Production method of fermented black garlics

A production method and technology for black garlic, applied in food preparation, food science, application and other directions, can solve the problems of no specific quantification of black garlic change rules, not too many changes, long fermentation time, etc., to enhance human immunity, Restoring human fatigue, high curative effect

Inactive Publication Date: 2014-04-30
JIANGSU FOOD & PHARMA SCI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are the following problems: one is that the fermentation time is too long; the other is that if the fermentation process is a little careless, there will be obvious changes in the non-functional components of the black garlic produced after fermentation, especially the content of antioxidant substances. , the so-called black garlic does not necessarily play a role in the prevention and treatment of diseases
At present, there are also some related invention patents in China, but most of them only involve the production process, and there is no specific quantification of the changing rules of various components in the production process of black garlic, especially the content of various nutrients, antioxidant substances and activities

Method used

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  • Production method of fermented black garlics
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  • Production method of fermented black garlics

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: single factor analysis of fermentation condition

[0023] According to the fermentation principle of black garlic, the single factor analysis of total polyphenols production in five stages is as follows:

[0024] (1) Preparation stage: The garlic used is 14~16 cloves of garlic. After the commercially available garlic is removed from soil and impurities, it is used to make fermented black garlic; the instrument used is a constant temperature and humidity incubator (the temperature control range is 10~90 ℃; the humidity control range is 10%~95%; the time control range is 0~999h).

[0025] (2) Fermentation stage

[0026] Treatment 1: Select the temperature of 70, 80 and 90°C in the first stage, the humidity of 70%, 80% and 90% respectively, and the fermentation time of 70, 80 and 90h; the temperature of 50°C and the humidity of 80% in the second stage , time 50h; third stage choose temperature 85°C, humidity 80%, time 20h; fourth stage: choose temperature 5...

Embodiment 2

[0031] Embodiment 2: Optimizing the production method of fermented black garlic

[0032] (1) Response surface analysis method optimization test design: on the basis of single factor, further optimize the effect of fermentation conditions on the production of various nutrients and antioxidant components in the production process of black garlic, and select the most influential factor, that is, the first The temperature of the first stage, the time of the second stage and the temperature of the fourth stage, the total polyphenols (Y 总多酚 ), reducing sugar (Y 还原糖 ) and FRAP (Y FRAP) generation is the response value, and the level arrangement and results of each factor are shown in Table 1. Other conditions: the first stage humidity is 90%, 70h; the second stage selects temperature 50°C, humidity 90%; 90%, time 20h; fourth stage: humidity 40%, time 80h; fifth stage choose 25 ℃, place 100h.

[0033] Table 1 Response surface analysis factors and test results

[0034]

[0035] ...

Embodiment 3

[0045] Example 3: Characteristic Evaluation of Fermented Black Garlic

[0046] Utilize the method of embodiment 2 to produce fermented black garlic, compare and evaluate the difference with the nutrient composition and antioxidant capacity in common fresh garlic; Wherein water, fat, protein, total amino acid, reducing sugar are respectively by GB 5009.3-2010, GB / T 5009.6—2003, GB / T 5009.5—2010, GB / T 5009.124—2003, 3,5-dinitrosalicylic acid colorimetric method; the determination of total polyphenol content adopts Folin-Ciocalteau method, with gallic acid ( Gallic acid) as a standard curve, the total polyphenol content of the sample is expressed in g per kg of gallic acid (Galice acid) required to achieve the same absorbance (g GAE / kg); alliin and S-allyl-L half The content of cystine sulfoxide was determined by high-performance liquid chromatography, using Shimadzu LC-6A (Shimadzu, Japan) high-performance liquid chromatography, and the chromatographic column was RP C18 column ...

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Abstract

The invention discloses a production method of fermented black garlics. The production method comprises the steps of removing soil and impurities of commercial garlics, fermenting the garlics for four times and naturally curing the garlics to obtain the black garlics. According to the production method of the black garlics, the fermentation temperature, time and humidity are effectively controlled; the fermentation efficiency is improved; the physiological active materials of the garlics are increased at a maximum limit; the stimulus piquancy is reduced; meanwhile, the taste is improved.

Description

technical field [0001] The invention relates to a method for producing fermented black garlic rich in physiologically active substances by using common garlic. Background technique [0002] Garlic is a kind of food with both medicine and food, and was selected as "the best plant medicine". Although garlic has such functions in preventing and curing diseases, eating too much raw garlic can cause fire, consume blood, affect vision, and stimulate the gastrointestinal tract. Therefore, people with yin deficiency and fire excess, suffering from gastritis, gastric ulcer, duodenal ulcer, nephritis, heart disease and constipation should not eat more. Because garlic has a strong lethality, while killing the pathogenic bacteria in the intestine, it will also kill the beneficial bacteria in the intestine, causing vitamin B2 deficiency, and prone to skin diseases such as angular cheilitis, glossitis, and cheilitis. . Fermented black garlic, also known as fermented black garlic and bl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2002/00A23V2250/212
Inventor 郑虎哲崔春兰
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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