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Black garlic vinegar and preparing method thereof

A technology of black garlic vinegar and black garlic, which is applied in the field of food processing, can solve the problems of complex production process of black garlic, difficulty in popularization and promotion, high cost, etc., achieves improved anti-cancer effect, simple operation method, and reduced fermentation time Effect

Inactive Publication Date: 2015-12-16
HEILONGJIANG ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, ordinary fermented black garlic generally takes 60 to 90 days. Due to the long fermentation time and high energy consumption, its cost remains high and it is difficult to popularize and promote it.
[0005] Regular consumption of black garlic can benefit qi, nourish essence, and enhance immunity. However, due to the complexity of the production process of black garlic, a series of black garlic products are even rarer. Combining garlic and vinegar to make garlic vinegar even less technology
[0006] After retrieval, the patent of "Black Garlic Vinegar and Its Preparation Method" with publication number 102226144A was obtained. The method is prepared by mixing garlic vinegar and concentrated black garlic juice. The garlic vinegar and concentrated black garlic juice need to be prepared separately, and the process is complicated. time consuming and inefficient

Method used

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  • Black garlic vinegar and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] A kind of black garlic vinegar is made from the following raw materials in parts by weight: 5 parts of vinegar and 1 part of black garlic;

[0062] Step 1: Put the garlic in a closed fermentation container;

[0063] Step 2: Perform variable temperature fermentation to obtain black garlic. Variable temperature fermentation includes five stages, which are:

[0064] The first stage: the fermentation temperature is raised from 30°C to 65°C at a constant speed, the fermentation humidity is 50% to 70%, and the fermentation time is 2 hours;

[0065] The second stage: the fermentation temperature is raised from 65°C to 92°C at a constant speed, the fermentation humidity is 60%-72%, and the fermentation time is 4 hours;

[0066] The third stage: the fermentation temperature is uniformly lowered from 92°C to 78°C, the fermentation humidity is 72% to 80%, and the fermentation time is 16 hours;

[0067] The fourth stage: the fermentation temperature is uniformly cooled from 78°C ...

Embodiment 2

[0074] A kind of black garlic vinegar is made from the following raw materials in parts by weight: 12 parts of vinegar and 1 part of black garlic;

[0075] Step 1: Mechanically peel the garlic, wash it and put it into a closed fermentation container;

[0076] Step 2: Perform variable temperature fermentation to obtain black garlic. Variable temperature fermentation includes five stages, which are:

[0077] The first stage: the fermentation temperature is raised from 30°C to 65°C at a constant speed, the fermentation humidity is 50% to 70%, and the fermentation time is 2 hours;

[0078] The second stage: the fermentation temperature is raised from 65°C to 92°C at a constant speed, the fermentation humidity is 60%-72%, and the fermentation time is 3 hours;

[0079] The third stage: the fermentation temperature is uniformly cooled from 92°C to 78°C, the fermentation humidity is 72%-80%, and the fermentation time is 17.5h;

[0080] The fourth stage: the fermentation temperature ...

Embodiment 3

[0087] A kind of black garlic vinegar is made from the following raw materials in parts by weight: 20 parts of vinegar and 1 part of black garlic;

[0088] Step 1: Put the garlic in a closed fermentation container;

[0089] Step 2: Perform variable temperature fermentation to obtain black garlic. Variable temperature fermentation includes five stages, which are:

[0090] The first stage: the fermentation temperature is raised from 30°C to 65°C at a constant speed, the fermentation humidity is 50% to 70%, and the fermentation time is 4 hours;

[0091] The second stage: the fermentation temperature is raised from 65°C to 92°C at a constant speed, the fermentation humidity is 60%-72%, and the fermentation time is 4 hours;

[0092] The third stage: the fermentation temperature is uniformly lowered from 92°C to 78°C, the fermentation humidity is 72%-80%, and the fermentation time is 18 hours;

[0093] The fourth stage: the fermentation temperature is uniformly cooled from 78°C to...

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Abstract

The invention discloses black garlic vinegar and a preparing method thereof and belongs to the field of food processing. The black garlic vinegar is prepared from, by weight, 5-30 parts of vinegar and 1-3 parts of black garlic. The method comprises the steps of peeling garlic mechanically, cleaning the peeled garlic, and placing the garlic in an airtight fermentation container; conducting temperature-change fermentation to obtain the black garlic; smashing the black garlic and placing the smashed black garlic in the vinegar in proportion to be soaked for 6-9 h, so that black garlic extract liquid is obtained; conducting centrifugal separation on the black garlic extract liquid to obtain supernate, wherein centrifugal speed is 3000-3500 rpm; filtering the supernate to obtain black garlic vinegar clear juice, and conducting vacuum concentration on the black garlic vinegar clear juice at 55 - 65 DEG C and -0.065 - -0.09 MPa to 40-degree Brix - 70-degree Brix so that the black garlic vinegar finished product is obtained, wherein the mass concentration of acetic acid in the black garlic vinegar finished product is 6-9%. The preparing method is simple, nutrient content is high, and resistance to oxidation is high.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to black garlic vinegar with strong oxidation resistance and a preparation method thereof. Background technique [0002] Edible vinegar made by traditional brewing technology has a long history in my country as a condiment. Edible vinegar mainly contains acetic acid, and as a condiment, edible vinegar is very popular among consumers. Vinegar is not only a favorite seasoning product, but also has a variety of nutritional, health and medicinal effects. Vinegar can prevent and relieve fatigue, has a strong killing effect on pathogenic bacteria, and can prevent and treat various infectious diseases; regular consumption of vinegar can prevent body fluids from becoming acidic, lower blood pressure, and prevent arteriosclerosis; vinegar can enhance liver function and Kidney function, prevention and treatment of constipation and diseases such as kidney, gallbladder, bladder and urinary trac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00A23L1/212A23L19/00
Inventor 唐焕伟郭春景张兴张冬青董艳王卉于革刘新杰曲彦婷杨雪冰
Owner HEILONGJIANG ACADEMY OF SCI