Making method of monascus sweet and sour garlic

A production method and technology of red yeast sugar, applied in food preparation, application, food science, etc., can solve problems that have not been reported yet, and achieve the effect of improving nutritional value, crisp and tender taste, and improving health care functions

Inactive Publication Date: 2015-06-10
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the field of food and medicine, there are many kinds of products related to red yeast rice, but the method of preparing sweet and sour garlic from red yeast rice by fermentation of garlic has not yet been reported.

Method used

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  • Making method of monascus sweet and sour garlic

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of making method of red yeast rice sweet and sour garlic, its making method comprises the steps:

[0042] (1) Select 200g of fresh garlic from the current year, and remove garlic roots, whiskers and old skin.

[0043] (2) Add 1000g of boiled water cooled to room temperature in a certain proportion and soak for 36 hours, and replace the boiled water cooled to room temperature every 6 hours.

[0044] (3) Dry the soaked new garlic, and then put it into an airtight container with certain pressure resistance.

[0045] (4) Take 50g of salt, 400mL of white vinegar, and 100g of white sugar to prepare a sweet and sour mixture.

[0046] (5) Add the sweet and sour mixture into a closed container with new garlic, vacuumize to keep the vacuum at -0.06MPa, and marinate for 4 days.

[0047] (6) Preparation of Monascus liquid culture medium:

[0048] Glucose 25g, peptone 15g, sodium nitrate 5g, potassium dihydrogen phosphate 5g, magnesium sulfate 2.5g, distilled water 500mL, ...

Embodiment 2

[0054] A kind of making method of red yeast rice sweet and sour garlic, its making method comprises the steps:

[0055] (1) Select 1000g of fresh garlic from the current year, and remove garlic roots, whiskers and old skin.

[0056] (2) Add 5000g of boiled water cooled to room temperature in a certain proportion and soak for 36 hours, and replace the boiled water cooled to room temperature every 6 hours.

[0057] (3) Dry the soaked new garlic, and then put it into an airtight container with certain pressure resistance.

[0058] (4) Take 250g of salt, 2000mL of white vinegar, and 500g of white sugar to prepare a sweet and sour mixture.

[0059] (5) Add the sweet and sour mixture into a closed container with new garlic, vacuumize to keep the vacuum at -0.08MPa, and marinate for 6 days.

[0060] (6) Preparation of Monascus liquid culture medium:

[0061] Glucose 125g, peptone 75g, sodium nitrate 25g, potassium dihydrogen phosphate 25g, magnesium sulfate 12.5g, distilled water ...

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Abstract

The invention relates to a making method of monascus sweet and sour garlic. The method mainly includes the steps of adding sugar and vinegar mixed liquor in appropriate proportion into a closed container with fresh garlic, making sweet and sour garlic through a depressurization vacuumizing method, removing the sugar and vinegar mixed liquor, adding a monascus fluid medium in certain proportion, adding monascus spore liquid in appropriate proportion, fermenting for a certain period of time at a certain temperature, conducting depressurization vacuumizing, removing the fermenting liquid, and obtaining the monascus sweet and sour garlic. The monascus sweet and sour garlic made through the method is red and bright in color and luster, unique in flavor and crisp and tender in taste and has functional components of monascus. The making method is short in cycle and simple and easy to implement and has good economic value.

Description

technical field [0001] The invention belongs to the technical field of functional food processing, and relates to a production method of garlic, in particular to a production method of red yeast rice sweet and sour garlic. Background technique [0002] Garlic is the bulb of Allium Sativum L., a monocotyledonous Liliaceae plant. Whether it is white garlic or purple garlic, it has a pungent and fragrant smell and is rich in protein, sugar, vitamins and minerals etc. And garlic also has a wide range of pharmacological effects, such as: sterilization, inhibition of platelet aggregation, lower blood pressure, lower blood sugar, regulation of blood lipids, prevention and treatment of atherosclerosis, prevention and control of colon cancer, anti-skin cancer, prevention and treatment of rectal cancer, prevention and treatment of prostate cancer And so on. [0003] Now a large number of studies have shown that garlic contains more than 100 kinds of useful ingredients for the human ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 李贞景李志奚星平武淑芬陈勉华王昌禄
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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