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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AI-Extracted 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 CN...

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Method used

Add the white wine of the black garlic fermented product prepared by the present invention, the color is bright and clear, without suspended matter, without precipitation, and without further clarification process, improve p...

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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.

Application Domain

Alcoholic beverage preparationFood preparation

Technology Topic

PectinaseCellulose +5

Image

Examples

Experimental program(6)
Comparison scheme(3)
Effect test(1)

Example Embodiment

[0024] Example 1

[0025] A preparation method of black garlic fermentation broth includes the following steps:

[0026] a. Add water to the peeled black garlic, beaten it, and then add 1g compound enzyme containing 500U cellulase and 200U pectinase to every 100g of pulp, hydrolyze it at 45℃ for 1 h, and heat to 85℃ to kill Enzyme for 3min to obtain slurry for use;

[0027] The mass ratio of the black garlic and water is 1:2;

[0028] b. Add 15g yeast and 15g 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, filter with 200 mesh gauze, centrifuge at a speed of 5000r/min to remove the lower layer of sediment, and obtain the primary fermentation broth;

[0030] d. Add 0.45g of chitosan and 0.15g 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 minutes to obtain black garlic fermentation broth.

[0031] The light transmittance of the obtained black garlic fermentation broth was 87.5%.

Example Embodiment

[0032] Example 2

[0033] A preparation method of black garlic fermentation broth includes the following steps:

[0034] a. Add water to the peeled black garlic, beaten it, and then add 1g of compound enzyme containing 500U cellulase and 200U pectinase to every 100g of pulp, hydrolyze it at 50℃ for 1 h, and heat it to 80℃. Enzyme for 5min, get slurry for use;

[0035] The mass ratio of the black garlic to water is 1:2;

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

[0037] c. After the fermentation, filter with 200 mesh gauze, centrifuge at a speed of 5000r/min to remove the lower layer of sediment, and obtain the primary fermentation broth;

[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 minutes to obtain black garlic fermentation broth.

[0039] The light transmittance of the obtained black garlic fermentation broth was 85.7%.

Example Embodiment

[0040] Example 3 Preparation of beverage containing fermented black garlic

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

[0042] The production method of the beverage is produced according to the conventional method.

[0043] The beverage added with the fermented black garlic of the present invention has a smooth mouth, a delicious taste, moderate sour and sweetness, and a strong fragrance without a pungent garlic taste.

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Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

Increase profit
High nutritional value

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Inhibit the growth of bacteria Full of nutrition Increase viscosity Extended shelf life High activity Improve taste Fermentation broth High activity Food processing

Preparation method and application of black garlic fermentation liquid

AI-Extracted Technical Summary

Problems solved by technology

Method used

Abstract

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Description & Claims & Application Information

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