Black garlic and preparation method thereof

Abstract

The invention particularly relates to black garlic and a preparation method thereof, belonging to the field of food processing. According to the technical scheme, the preparation method comprises the following steps: adding garlic cloves into a fermentation tank, fermenting by virtue of a culture solution containing 3%-6% of a compound bacteria fermenting agent in percentage by weight at 35-36 DEG C for 24 hours, then fermenting for 72 hours after the temperature is adjusted to be 39-31 DEG C, and after the fermentation, putting the garlic cloves into stainless steel discs, wherein round holes having the diameters phi of 5cm are formed in the periphery and the bottom of the stainless steel discs, and the thickness of the added garlic cloves is 10cm; introducing steam into the stainless steel discs, fermenting at the temperature of 95-100 DEG C for 48-72 hours, so as to obtain black garlic intermediates, wherein the fermenting humidity is 95%-100%; putting the black garlic intermediates into polyethylene bags, tightening openings of the polyethylene bags, ripening for one week at 5-8 DEG C, carrying out aeration-drying on the ripened black garlic at a shade place, carrying out calculation and vacuum packaging, and carrying out sterilization by virtue of boiling water of 100 DEG C for 25 minutes, so as to obtain the finished black garlic. The preparation method is reasonable and simple in process, easy to operate and suitable for large-scale production.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, relates to the technical field of food processing, in particular to a production method of biologically fermented black garlic food. Background technique [0002] Black garlic is essentially a black garlic product produced by fermenting garlic and causing browning. In the prior art, most of them are made by fermenting for 30-90 days under high temperature and high humidity conditions. With the long-term fermentation and aging, the protein of garlic is decomposed into amino acids that are easily absorbed by the human body, and the carbohydrates in garlic is broken down into fructose. After garlic is fermented, the more remarkable feature is that the content of reducing sugar in black garlic is increased, showing that the ability of anti-oxidation is enhanced. Because each production and processing unit prepares black garlic with different techniques and conditions, the quality of i...

AI Technical Summary

Problems solved by technology

[0006] Regarding the technical scheme of using lactic acid bacteria to ferment and prepare black garlic, the existing invention patent (CN101940293A) discloses the production process of black garlic food. The technical scheme is to use Lactobacillus to perform a lactic acid fermentation treatment on raw garlic for 8-12 hours at room temperature. , and then added to a closed container for far-infrared treatment, 3-stage continuous fermentation, and then ripening at room temperature. This process has no clear quantitative indicators, and cannot guarantee the safety and quality reliability of this species during the lactobacillus fermentation process. At the same time, the fermentation period of this process is 6.75 days to 13.75 days, and the cost is relatively high

A preparation method of black garlic disclosed in Chinese patent (CN102204659A) is to add raw garlic or raw garlic to yogurt, and ferment for 10-15 days at a temperature of 75-85°C and a humidity of 75-100%. Black garlic is obtained by drying. However, although yogurt is fermented by lactic acid bacteria, the yogurt contains active lactic acid bacteria, but the amount of bacteria contained cannot be quantified, resulting in an increase in the instability of the product process. The production cycle of this process takes 10-15 days , obviously the production cycle is long and the production cost increases

However, this solution is to spray the high-activity starter on the surface of peeled raw garlic and ferment for 120-168 hours at 28-93°C. It can be found that the starter is sprayed on the surface of peeled raw garlic. There are uneven spraying of starter starter and instability of excessive temperature difference

Furthermore, the garlic endophyte used to speed up the fermentation process of black garlic is Bacillus subtilis S8nyzx-1, a special Bacillus subtilis S8nyzx-1 belonging to Bacillus, which has certain limitations and specificity. Not suitable for promotion and application