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Method for processing selenium-rich black garlic product

A processing method and technology of black garlic, applied in the direction of bacteria used in food preparation, food preparation, food science, etc., can solve the problems of high requirements for fermentation equipment, unfavorable scale production, long fermentation cycle, etc., and achieve simplified operation steps, Ease of selection and improved health care performance

Inactive Publication Date: 2014-05-21
ZHOUKOU NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermentation parameters of this processing technology are more refined, the operation is more complicated, and the requirements for fermentation equipment are higher, which is not conducive to large-scale production. At the same time, there are defects such as ordinary raw materials and long fermentation cycle.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1) Select selenium-enriched mature garlic grown by Xiangcheng Agricultural Machinery Professional Cooperative in Henan Province as raw material (other domestic professionally produced selenium-enriched garlic is acceptable), select 200 heads of single garlic with a diameter of about 2-3 cm without rot and mildew, and remove roots, washed with water;

[0031] 2) Soak the sorted and washed garlic in 1) in 5000 mL of 0.3% salt water for 60 minutes, drain, then place the garlic neatly in a tray, seal it with plastic wrap, and put it in the freezer for Pre-freeze at -20°C for 24 hours;

[0032] 3) Thaw the garlic treated in 2) at room temperature, take 500 mL of sterile water, and prepare a mixed starter of lactic acid bacteria (Lactobacillus) according to the instructions of the commercially available lactic acid bacteria starter, so that bifidobacterium (bifidobacterium): Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus): the mixing ratio of Lactococc...

Embodiment 2

[0039] 1) Select the selenium-enriched dried garlic grown by the Agricultural Machinery Professional Cooperative in Xiangcheng City, Henan Province as the raw material, select garlic heads without rot and mildew, divide them into 2400 cloves of garlic, and wash them with clean water;

[0040]2) Soak the garlic cloves sorted and washed in 1) in 5000 mL of 0.3% salt water for 30 minutes, drain, then place the garlic neatly in a tray, seal it with plastic wrap, and put it in the freezer at - Pre-freeze at 20°C for 24 hours;

[0041] 3) Thaw the garlic treated in 2) at room temperature, take 500 mL of sterile water under aseptic conditions, and prepare a lactic acid bacteria mixed starter according to the instructions of the commercially available lactic acid bacteria starter, so that Bifidobacterium: Lactobacillus bulgaricus: Bifidobacterium bulgaricus: The mixing ratio of Streptococcus thermophilus is 1:1:1; then put it into a sterile watering can, spray the lactic acid bacteria...

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Abstract

The invention relates to a method for processing a selenium-rich black garlic product. The method comprises the following steps: removing pedicles of fresh selenium-rich garlic or dry garlic as a raw material, and washing; soaking by using salt water, and draining; pre-freezing at low temperature; carrying out early fermentation on inoculated lactic acid bacteria; regulating the temperature and the humidity for main fermentation; carrying out after-ripening, and drying; and carrying out vacuum packaging. The selenium-rich black garlic finally obtained by adopting the method not only retains the original nutritional components and effective components of the raw garlic, but also removes the original biting taste and garlic odour of the raw garlic, a the content of organic selenium is increased, the total content of phenol is increased to about 5-8 times of the original total content of the phenol, the oxidation resisting capacity and the free radical removing capacity are greatly enhanced. The method disclosed by the invention has the advantages of being simple, high in operability, low in cost, easy to control, high in nutrition value, high in health-care efficacy and very high in development and application value and economic value.

Description

technical field [0001] The invention relates to a processing method of a selenium-enriched black garlic product. Background technique [0002] The nutritional value and health benefits of garlic (Allium sativum L.) have been generally recognized by the world, the demand for its processing is increasing day by day, and its product application is becoming more and more extensive. At present, garlic products are mainly pickled products. In addition, there are garlic powder, garlic granules, garlic rice, garlic soy sauce, garlic beverage, garlic sausage, etc., and the above products have the pungent taste and odor stimulated by raw garlic. Therefore, the preparation of new functional garlic products and the development of its processing technology are very important to maintain the leading position of my country's garlic industry in the international market, and it is also an urgent problem that the garlic industry needs to solve at present. . The selenium-enriched black garlic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2400/11A23V2400/123A23V2400/249
Inventor 侯小歌王俊英
Owner ZHOUKOU NORMAL UNIV
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