Black garlic and preparation method thereof

A black garlic, stage technology, applied in the field of black garlic and its preparation, can solve the problems of affecting the quality of black garlic, breeding bacteria or microorganisms, shortening the fermentation time, etc., and achieve the effect of moderate moisture, eliminating sub-health state, and rich nutrition

Inactive Publication Date: 2015-09-30
江苏黎明食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermentation process of the prior art either pursues production efficiency and develops towards shortening the fermentation time; or ferments at low temperature for a long time, resulting in the growth of bacteria or microorganisms in the fermentation process
These have seriously affected the quality of black garlic processing

Method used

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  • Black garlic and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] In the embodiment of the present invention, a kind of preparation method of multi-petal black garlic comprises the following steps:

[0031] (1) Raw materials are selected into the fermentation room, including the following steps:

[0032] 1) Sorting of garlic: White garlic, red garlic and purple garlic can all be used to produce black garlic, and garlic that is plump and full, without damage or scars should be selected as raw material.

[0033] 2) Garlic pretreatment, including: whole head treatment, cutting off the roots and stems; breaking the petals and peeling off the outer garlic skin, and processing them into garlic cloves; washing and drying, using an automatic cleaning machine to clean and dry, so that It's clean and ready for use.

[0034] 3) Plate fermentation: After the grades are graded, put the garlic into a fermentation plate. When placing the garlic in the fermentation tray, try to arrange it as neatly as possible. Only one layer of garlic is placed in...

Embodiment 2

[0046] In the embodiment of the present invention, a kind of preparation method of multi-petal black garlic comprises the following steps:

[0047] (1) Raw materials are selected into the fermentation room, including the following steps:

[0048] 1) Sorting of garlic: White garlic, red garlic and purple garlic can all be used to produce black garlic, and garlic that is plump and full, without damage or scars should be selected as raw material.

[0049] 2) Garlic pretreatment, including: whole head treatment, cutting off the roots and stems; breaking the petals and peeling off the outer garlic skin, and processing them into garlic cloves; cleaning and drying, using an automatic cleaning machine to clean and dry, so that It's clean and ready for use.

[0050]3) Plate fermentation: After the grades are graded, put the garlic into a fermentation plate. When placing the garlic in the fermentation tray, try to arrange it as neatly as possible. Only one layer of garlic is placed in...

Embodiment 3

[0062] In the embodiment of the present invention, a kind of preparation method of multi-petal black garlic comprises the following steps:

[0063] (1) Raw materials are selected into the fermentation room, including the following steps:

[0064] 1) Sorting of garlic: White garlic, red garlic and purple garlic can all be used to produce black garlic, and garlic that is plump and full, without damage or scars should be selected as raw material.

[0065] 2) Garlic pretreatment, including: whole head treatment, cutting off the roots and stems; breaking the petals and peeling off the outer garlic skin, and processing them into garlic cloves; cleaning and drying, using an automatic cleaning machine to clean and dry, so that It's clean and ready for use.

[0066] 3) Plate fermentation: After the grades are graded, put the garlic into a fermentation plate. When placing the garlic in the fermentation tray, try to arrange it as neatly as possible. Only one layer of garlic is placed i...

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PUM

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Abstract

The invention discloses black garlic and a preparation method of the black garlic. The preparation method comprises the following steps: (1) selecting raw materials and feeding into a fermentation room; (2) fermenting; (3) cooling semi-products; (4) performing quality detection; (5) carrying out inside packaging and outside packing; and (6) warehousing. The step (2) comprises the following procedures: (1) pretreatment; (2) curing; (3) reducing temperature and drying; (4) preprocessing; and (5) reducing temperature and drying. The black garlic is not added with any additive; the garlic is fermented and cured to form semi-products through accurate control over fermentation temperature, humidity and time in different stages in the fermentation room; after the semi-products are cooled, and qualified products are selected through quality detection, the finished products are obtained after inside packaging and outside packaging, and then warehousing is performed for storage. The prepared black garlic including cloves or garlic bulbs has the advantages of pure color, moderate moisture and sweet, sour, soft and glutinous mouthfeel and can be used for realizing health care, treating some diseases in an aided manner or eliminating the sub-health status.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to black garlic and a preparation method thereof. Background technique [0002] Black garlic, also known as black garlic, fermented black garlic, and black garlic head, is produced from green, pollution-free, fresh and high-quality garlic that has been certified by the state. Taking the lead in cooperating with Tianjin University of Science and Technology, an international scientific research institution, and on the basis of digesting and absorbing Japanese patented technology, a unique production process has been developed. Using modern bioengineering technology, the high-temperature, high-humidity, and long-term natural directional probiotics in the high-temperature fermentation workshop It is made by fermentation. No chemical additives and drugs are used in the production process. It tastes sweet and sour, has no garlic smell after eating, and does not get angry. Green h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 张黎明
Owner 江苏黎明食品集团有限公司
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