Method for producing black garlic

A production method and technology for black garlic, applied in the field of food processing, can solve the problems of high sales price, long fermentation time and high cost, and achieve the effects of promoting Maillard reaction, shortening fermentation time and low production cost

Inactive Publication Date: 2015-08-05
SHANDONG HONGDA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the traditional black garlic fermentation process takes a long time to ferment, and it takes 30 to 90 days to ferment in the fermentation tank. The...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The production method step of this black garlic is as follows:

[0016] Step 1) Remove impurities, wash and drain the fresh garlic, and then immerse the garlic in hot water at a temperature of 30°C for 120 minutes of pretreatment;

[0017] Step 2) Put the hot water pretreated garlic into a fermentation container with a humidity of 65% quickly, and carry out three stages of variable temperature aging treatment on the garlic, the first stage: temperature 65 ℃, time 30 hours; the second stage: temperature 95 ℃, time 80 hours; three stages: temperature 40 ℃, time 30 hours; finally black garlic finished product.

Embodiment 2

[0019] The production method step of this black garlic is as follows:

[0020] Step 1) Remove impurities, wash and drain the fresh garlic, and then immerse the garlic in hot water at a temperature of 80°C for 30 minutes;

[0021] Step 2) Put the garlic pretreated by hot water into a fermentation container with a humidity of 80% quickly, and carry out three stages of variable temperature aging treatment on the garlic, the first stage: temperature 50 ℃, time 60 hours; the second stage: temperature 80 ℃, time 150 hours; three stages: temperature 25 ℃, time 70 hours; finally black garlic finished product.

Embodiment 3

[0023] The production method step of this black garlic is as follows:

[0024] Step 1) Remove impurities, wash and drain the fresh garlic, and then immerse the garlic in hot water at a temperature of 55°C for 75 minutes;

[0025] Step 2) Quickly put the garlic pretreated by hot water into a fermentation container with a humidity of 75%, and carry out three stages of variable temperature aging treatment on the garlic, the first stage: temperature 58 ℃, time 45 hours; the second stage: temperature 87 ℃, time 115 hours; three stages: temperature 33 ℃, time 50 hours; finally black garlic finished product.

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PUM

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Abstract

The invention discloses a method for producing black garlic. The method for producing the black garlic comprises the following steps: step (1), removing impurities of fresh garlic, washing, drying, and immersing the garlic into hot water at the temperature of 30-80 DEG C to preprocess the garlic for 30-120 minutes; and step (2), rapidly putting the garlic preprocessed in the hot water into a fermenting container with the humidity of 65%-80%, and performing variable temperature curing on the garlic in three stages to obtain the black garlic product. Compared with the prior art, the method for producing the black garlic has the advantages that the fermentation time of the black garlic is greatly shortened, the efficiency is high, the energy consumption is greatly reduced and the cost is saved; the technique design is simple without special equipment, the production cost is low and the method is suitable for industrial production; any additive is not added in the production period and the method is safe without pollution.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of black garlic. Background technique [0002] Black garlic is a food made from fresh raw garlic, which is fermented in a fermentation box for 30 to 90 days under high temperature and high humidity conditions. Black garlic has no garlic smell after eating. Its super high nutritional value and "sweet, soft, waxy" "The mouthfeel is gradually being recognized and recognized by people, and it has become a popular health food. The polyphenols in fermented black garlic increased by more than 5 times compared with ordinary garlic (EMIKO SATO et al, 2006). Black garlic not only contains all the amino acids in fresh garlic, but also the content of free amino acids is significantly increased after processing (Duk Ju Choi et al, 2008). The polysaccharides in garlic are gradually decomposed into monosaccharides and disaccharides, which gradually increases the sweetness of...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 李双雷吴成民肖凯
Owner SHANDONG HONGDA FOOD CO LTD
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