Preparation method and application of black garlic fermentation liquid
A technology of fermented liquid and black garlic, which is applied in the field of food processing, can solve the problems of loss of important material components of black garlic, low utilization rate of melanin, and influence on nutritional value, so as to inhibit the growth of miscellaneous bacteria, improve nutritional and medicinal value, The effect of enhancing nutritional value
Active Publication Date: 2015-06-03
SHANDONG AGRICULTURAL UNIVERSITY
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The invention belongs to the field of food processing, and relates to a preparation method and an application of a black garlic fermentation liquid. According to the black garlic fermentation liquid, cellulose and pectinase are added for enzymolysis after black garlic is pulped, then yeast and fungus powder are added for fermentation, a clarifying agent is added to a mixture for clarification after fermentation, and the mixture is filtered. The black garlic fermentation liquid has high activity, has high content of soluble nutritional substances which can be directly absorbed and used by a human body, has higher nutritive value and can be preserved for a long time; the black garlic fermentation liquid can be applied to processing of drink and wine products, can be used as seasoning directly after blended and has high nutritional and medical value.
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