Black garlic processing method

A processing method and technology of black garlic, which is applied in the field of black garlic, can solve the problems of low quality black garlic and insufficient transformation of beneficial ingredients, and achieve the effects of no spicy taste, improved quality, and sweet and sour taste

Inactive Publication Date: 2015-08-19
XINJIANG YUWEIXIAN AGRI SCI & TECH CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a black garlic processing method, which overcomes the above-mentioned deficiencies in the prior art, and can effectively solve the transformation of beneficial components in the existing black garlic during the ripening process Insufficient black garlic itself leads to the problem of low quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1, the processing method of black garlic is carried out according to the following steps: the first step is to obtain clean fresh garlic after cleaning the fresh garlic; the second step is to keep one to two layers of garlic skin after the clean fresh garlic is peeled. , then dehydrate, and then freeze after dehydration; the third step, microwave the frozen garlic, and cool it to room temperature naturally after microwave treatment; the fourth step, perform low-frequency ultrasonic treatment on the garlic cooled to room temperature after microwave treatment; In the fifth step, the operation of the third step and the fourth step is repeated once or twice to obtain pretreated garlic; in the sixth step, the pretreated garlic is pre-cured and cured to obtain black garlic.

Embodiment 2

[0016] Example 2, as an optimization of the above example, the freezing temperature is -15°C to -19°C, and the freezing time is 8h to 12h.

Embodiment 3

[0017] Embodiment 3, as an optimization of the above embodiment, the power of microwave treatment is 800w to 1000w, and the time of microwave treatment is 20s to 40s.

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PUM

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Abstract

The invention relates to the technical field of black garlic, and provides a black garlic processing method. The black garlic processing method comprises the following steps of 1, cleaning the fresh garlic to obtain the clean fresh garlic; 2, peeling the clean fresh garlic, remaining one to two garlic peels, dewatering, and freezing; 3, performing microwave treatment on the frozen garlic, and then naturally cooling to the room temperature; 4, performing low-frequency ultrasonic treatment on the garlic which is cooled to the room temperature after the microwave treatment. The black garlic processing method has the advantages that compared with the fresh garlic, the content of free amino acid of the black garlic is increased by 40 to 45 percent, the superoxide dismutase activity is increased by 13 to 16 times, the hydroxyl removal rate is increased by 10 to 14 times, and the polyphenol content is increased by 7 to 10 times; compared with the prior art, the quality of the black garlic is greatly increased; the black garlic has sour and sweat taste, the pungency and garlic odor can be avoided, and the mouth feel is better.

Description

technical field [0001] The invention relates to the technical field of black garlic, and relates to a black garlic processing method. Background technique [0002] Black garlic, also known as black garlic, fermented black garlic, or black garlic head, is a deep-processed product of garlic processed in a high-temperature and high-humidity environment for a certain period of time. black garlic is made by the japanese Scott Kim Invented in 1997, the technology has been improved and perfected for 10 years, and a patent was applied for in 2007. On the basis of retaining some original components and functions of fresh garlic, the activity of superoxide dismutase (SOD) and peroxidation in black garlic Hydrogen activity scavenging ability and polyphenol content are much higher than garlic extract, which has strong physiological activity ( Morihara Netal., 1999; Emiko S. et al. ,2006; Zhou Guangyong et al., 2010). Compared with garlic, the anti-oxidation ability of black garlic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 祁岩龙冯怀章徐艳文宋芳芳张忆洁杨净蔺国仓
Owner XINJIANG YUWEIXIAN AGRI SCI & TECH CENT
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