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A kind of fermented crystal garlic and preparation method thereof

A technology of garlic and crystals, applied in the direction of bacteria used in food preparation, acid-containing food ingredients, food ingredients, etc., to achieve strong flavor, increase soluble protein content, and easy absorption

Inactive Publication Date: 2017-07-07
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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  • A kind of fermented crystal garlic and preparation method thereof
  • A kind of 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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PUM

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Abstract

The invention discloses a fermented crystal garlic and a preparation method thereof. The method adopts slow freezing and cold storage technology at a specific temperature to insert lactic acid bacteria for low-salt fermentation. Slow freezing and refrigerating will produce ice crystals in the garlic to squeeze the cells, causing the garlic cells to rupture and the juice to flow out, which is conducive to fermentation, and the crystal garlic is translucent. Mixed bacteria fermentation can shorten the production cycle, increase the soluble protein content in crystal garlic, crisp and refreshing, and rich in essential amino acids and dietary fiber, easy to be absorbed 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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
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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