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A kind of preparation method of black garlic fermented sauce

A technology of black garlic sauce and black garlic, which is applied in the field of edible sauce, can solve the problems of single eating method and inability to fully absorb nutrients, and achieve the effect of saving fermentation time, shortening the production cycle, and having a delicate and smooth taste

Active Publication Date: 2017-07-07
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above problems that the eating method of black garlic is single and the nutrients may not be fully absorbed, the present invention provides a method for preparing black garlic fermented sauce that is easier to absorb nutrients, more comprehensive, and more convenient to eat

Method used

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  • A kind of preparation method of black garlic fermented sauce

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Effect test

Embodiment 1

[0020] A preparation method of black garlic sauce, comprising the following steps:

[0021] (1) Mix soybean flour and wheat flour at a weight ratio of 1:1, add 0.15wt% of yeast and dough, ferment at 25°C for 1.5 hours, cut into pieces, steam, cool thoroughly, cut into slices, inoculate Aspergillus oryzae spores, The inoculum amount is 5 lgCFU / g, and it is placed in a wooden box for air-permeable culture under the conditions of temperature 35±2°C and humidity 60-65%. When the total number of colonies is 7-7.2 lgCFU / g, sauce koji is obtained;

[0022] (2) Put the garlic in a constant temperature and humidity chamber at a temperature of 70°C and a humidity of 65% for 15 days until the color of the garlic turns black to obtain black garlic;

[0023] (3) Mix black garlic and sauce koji at a weight ratio of 5:5, cover the black garlic with sauce koji, put it in a constant temperature and humidity box, set the temperature at 90°C, and last for 5 days; adjust the temperature to 50°C, ...

Embodiment 2

[0026] A preparation method of black garlic sauce, comprising the following steps:

[0027] (1) Mix soybean flour and wheat flour at a weight ratio of 1:1, add 0.15wt% of yeast and dough, ferment at 25°C for 1.5 hours, cut into pieces, steam, cool thoroughly, cut into slices, inoculate Aspergillus oryzae spores, The inoculum amount was 5 lgCFU / g, and it was placed in a wooden box for air-permeable culture at a temperature of 30°C and a humidity of 70%. When the total number of colonies was 7-7.2 lgCFU / g, sauce koji was obtained.

[0028] (2) Put the garlic in a constant temperature and humidity chamber at a temperature of 90°C and a humidity of 70% for 18 days until the color of the garlic turns black to obtain black garlic;

[0029] (3) Mix black garlic and sauce koji at a weight ratio of 5:5, cover the black garlic with sauce koji, put it in a constant temperature and humidity box, set the temperature at 95°C, and last for 7 days; adjust the temperature to 55°C, Continue fo...

Embodiment 3

[0032] A preparation method of black garlic sauce, comprising the following steps:

[0033] (1) Mix soybean flour and wheat flour at a weight ratio of 1:1, add 0.15wt% of yeast and dough, ferment at 25°C for 1.5 hours, cut into pieces, steam, cool thoroughly, cut into slices, inoculate Aspergillus oryzae spores, The inoculum amount was 5 lgCFU / g, and it was placed in a wooden box for air-permeable culture under the conditions of temperature 38°C and humidity 75%. When the total number of colonies was 7-7.2 lgCFU / g, sauce koji was obtained.

[0034] (2) Put the garlic in a constant temperature and humidity chamber at a temperature of 90°C and a humidity of 80% for 20 days until the color of the garlic turns black to obtain black garlic;

[0035] (3) Mix black garlic and sauce koji at a weight ratio of 5:5, cover the black garlic with sauce koji, put it in a constant temperature and humidity chamber, set the temperature at 98°C for 9 days; adjust the temperature to 58°C, Contin...

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Abstract

The invention relates to the technical field of edible sauce, in particular to a preparation method of black garlic sauce: soybean flour and wheat flour are prepared into sauce koji; garlic is processed to obtain black garlic; black garlic is mixed with sauce koji, and sauce koji is blackened. Cover the garlic, put it in a constant temperature and humidity box, and ferment to obtain a fermented product; take out the fermented product and mash it into a puree, add salt, mix well, and ferment at 45°C for 5 days to obtain black garlic sauce. The made black garlic sauce is bright purple and lustrous, delicate and smooth in taste, unique in flavor and rich in nutrition. It can be eaten directly or added as a condiment when cooking meals; the fermentation of black garlic and the fermentation of soy sauce are carried out at the same time , and interact with each other to make the sauce more intense, outstanding umami, rich in nutrition, save fermentation time and shorten the production cycle.

Description

technical field [0001] The invention relates to the technical field of edible sauce, in particular to a preparation method of black garlic fermented sauce. Background technique [0002] Black garlic is a deep-processed product of fresh garlic that is cured at high temperature by controlling the temperature and humidity, which removes the odor of garlic and enhances its antioxidant physiological activity. On the basis of retaining the original ingredients and functions of fresh garlic, the activity of superoxide dismutase (SOD), hydrogen peroxide activity scavenging ability, and polyphenol content in black garlic products are at least 13 times and 10 times higher than those of garlic extracts. , 7 times, has a strong physiological function activity. Compared with garlic, the anti-oxidation ability of black garlic has increased dozens of times, and a large amount of protein in garlic itself has been converted into 18 kinds of amino acids necessary for the human body, which is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60
Inventor 武宇昊李宁阳乔旭光卢晓明刘鸿旭
Owner SHANDONG AGRICULTURAL UNIVERSITY