Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF7 Cites 23 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, black garlic or its extract is used as raw material to prepare various black garlic vinegar, black garlic beverages, etc., such as Chinese patent application CN101293640A discloses a preparation method of black garlic vinegar, in which garlic slices are processed , garlic is easy to oxidize, which affects its nutritional value, and the taste is single
Chinese patent application CN102240010A discloses a production method of concentrated black garlic juice. The method obtains concentrated black garlic juice through physical pressure filtration, which has low activity and short storage time.
This kind of processing method, its processing and production has caused the loss of important material components of black garlic, the utilization rate of melanin is small and the activity is low

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method and application of black garlic fermentation liquid
  • Preparation method and application of black garlic fermentation liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of black garlic fermentation liquid, comprising the following steps:

[0026] a. Add water to the peeled black garlic, make a pulp, then add 1g of compound enzyme containing 500U cellulase and 200U pectinase to every 100g pulp, hydrolyze for 1 hour at 45°C, and heat to 85°C to extinguish Enzyme for 3 minutes to obtain a slurry for later use;

[0027] The mass ratio of described black garlic, water is 1:2;

[0028] b. Add 15g of yeast and 15g of fungus powder to each 100g of the above slurry, activate at 40°C for 10h, and then ferment at 35°C for 7d;

[0029] c. After the fermentation is finished, filter through a 200-mesh gauze, centrifuge at a speed of 5000r / min, remove the lower layer of sediment, and obtain the primary fermentation liquid;

[0030] d. Add 0.45g of chitosan and 0.15g of calcium acetate to each L of primary fermentation broth, clarify the fermentation broth, filter, fill and seal, and sterilize at 100°C for 20 minutes to obtain b...

Embodiment 2

[0033] A preparation method of black garlic fermentation liquid, comprising the following steps:

[0034] a. Add water to the peeled black garlic, make a pulp, then add 1g of compound enzyme containing 500U cellulase and 200U pectinase to every 100g pulp, hydrolyze for 1 hour at 50°C, and heat to 80°C to extinguish Enzyme for 5 minutes to obtain a slurry for later use;

[0035] The mass ratio of described black garlic, water is 1:2;

[0036] b. Add 8g of yeast and 20g of fungus powder to each 100g of the above slurry, activate at 35°C for 15h, and then ferment at 35°C for 7d;

[0037] c. After the fermentation is finished, filter through a 200-mesh gauze, centrifuge at a speed of 5000r / min, remove the lower layer of sediment, and obtain the primary fermentation liquid;

[0038] d. Add 0.38g of chitosan and 0.22g of calcium acetate to each L of the above-mentioned primary fermentation broth, clarify the fermentation broth, filter, fill and seal, and sterilize at 100°C for 20 ...

Embodiment 3

[0040] Example 3 Preparation of Beverage Containing Black Garlic Ferment

[0041] The formula of the beverage containing fermented black garlic is as follows: fermented black garlic 50ml, white sugar 2g, pulp 50ml, sodium benzoate 15mg, vitamin C 30mg, vitamin B 3mg.

[0042] The production method of beverage is produced by conventional method.

[0043] The drink added with the black garlic fermented product of the present invention has a smooth entrance, delicious taste, moderate sweet and sour taste, strong fragrance and no pungent garlic smell.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

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.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method and application of black garlic fermented liquid. Background technique [0002] Black garlic is a deep-processed product of garlic formed by controlling temperature and humidity and curing at high temperature, which enhances its antioxidant physiological activity. Polyphenols, organic sulfur compounds, β-carboline alkaloids, melanoidin and a small amount of trace elements such as germanium and selenium. It is precisely because of the joint action of these functional substances that black garlic has more powerful functions than fresh garlic. After fresh garlic is processed into black garlic, the substances contained in it are more easily absorbed by the human body, and its pharmacological effects are also significantly enhanced. Black garlic has anti-oxidation, beautifies the skin, treats constipation, regulates blood sugar, and enhances the immune...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/29A23L2/02A23L2/52A23L1/22C12G3/04A23L33/00A23L27/00
CPCA23L2/02A23L2/52C12G3/04
Inventor 李宁阳乔旭光卢晓明刘鹏莉
Owner SHANDONG AGRICULTURAL UNIVERSITY
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com