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Fermented crystal garlic and preparation method thereof

A technology of garlic and crystal, applied in the field of fermented crystal garlic and its preparation, to achieve the effects of shortening the production cycle, increasing the content of soluble protein, and strong flavor

Inactive Publication Date: 2015-03-25
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

By searching the existing technologies at home and abroad, it is found that there is no literature report on the preparation of crystal garlic by adding lactic acid bacteria and mixed fermentation after slow freezing pretreatment.

Method used

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  • Fermented crystal garlic and preparation method thereof
  • Fermented crystal garlic and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Take 300g of garlic, remove impurities and wash;

[0021] (2) Put the washed garlic with skin into the freezer at -3°C for 72 hours.

[0022] (3) Take out the garlic and thaw it, put it in a refrigerator at 0°C for 24 hours.

[0023] (4) Remove the garlic from step (3) and peel it, add water and add 4% (w / w) salt, 2% (w / w) lactic acid bacteria, 1‰ (w / w) citric acid, 5‰ (w / w) Lactic acid, 1‰ (w / w) L-cysteine, anaerobic fermentation at a temperature of 15°C for 30 days.

[0024] (5) Take out, season, pack, and sterilize to obtain fermented crystal garlic.

Embodiment 2

[0026] (1) Take 500g of garlic, remove impurities, and wash;

[0027] (2) Put the washed garlic with its skin into a freezer at -4°C for 48 hours.

[0028] (3) After the time is up, take out the garlic and thaw it, and put it in a refrigerator at 5°C for 36 hours.

[0029] (4) Remove the garlic from step (3) and peel it, add water and add 5% (w / w) salt, 4% (w / w) lactic acid bacteria, 2‰ (w / w) citric acid, 7‰ (w / w) Lactic acid, 5‰ (w / w) L-cysteine, anaerobic fermentation at 25°C for 20 days.

[0030] (5) Take out, season, pack, and sterilize to obtain fermented crystal garlic.

Embodiment 3

[0032] (1) Take 700g of garlic, remove impurities and wash;

[0033] (2) Put the washed garlic with skin into the freezer at -6°C for 30 hours.

[0034] (3) After the time is up, take out the garlic and thaw it, and put it in a refrigerator at 10°C for 48 hours.

[0035] (4) Remove the garlic from step (3) and peel it, add water and add 8% (w / w) salt, 5% (w / w) lactic acid bacteria, 4‰ (w / w) citric acid, 9‰ (w / w) Lactic acid, 10‰ (w / w) L-cysteine, anaerobic fermentation at 30°C for 10 days.

[0036] (5) Take out, season, pack, and sterilize to obtain fermented crystal garlic.

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Abstract

The invention discloses fermented crystal garlic and a preparation method thereof. The method comprises the step: introducing lactic acid bacteria at a particular temperature by using a slow freezing refrigeration technology to carry out low salt fermentation. Ice crystals are generated in garlic by slow freezing refrigeration and can be used for extruding garlic cells to rupture the garlic cells, juice flows out, the fermentation is facilitated, and the crystal garlic is semitransparent. By means of mixed fermentation, the production cycle can be shortened, the content of soluble protein in the crystal garlic is increased, the crystal garlic is crisp, tender, tasty and refreshing, and contains rich amino acids and dietary fibers necessary for a human body and easy to absorb by the human body.

Description

technical field [0001] The invention belongs to the technical field of food fermentation, and in particular relates to a fermented crystal garlic and a preparation method thereof. Background technique [0002] Garlic is a kind of food with both medicine and food, and was selected as "the best plant medicine". It has the effects of detoxifying and killing insects, reducing swelling and relieving pain, stopping diarrhea and dysentery, curing lungs, and repelling insects. In addition, it also has the effect of warming the spleen and stomach. Sudden cough, roundworm pinworms, food stagnation, edema and fullness. Garlic is also rich in selenium, which also has powerful anticancer effects. Experiments have found that the population with the lowest incidence of cancer is the population with the highest selenium content in the blood. In addition, selenium exerts an antioxidant effect in the form of glutathione peroxidase, which acts as a protective film. Garlic is also rich in s...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23V2002/00A23V2400/231A23V2400/169A23V2200/048A23V2200/30A23V2250/02A23V2250/0616
Inventor 汪超李桀骜李冬生卢忠诚高冰石勇徐宁胡勇周明全何建军王金华胡中立
Owner HUBEI UNIV OF TECH
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