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A kind of production method of purple skin black garlic

A production method and technology of purple-skinned garlic, applied in food science and other fields, can solve problems such as severe spicy taste, achieve soft and smooth taste, high nutritional value, and improve binding effect

Active Publication Date: 2018-04-13
张掖市远达食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the alliin content in purple garlic is higher than that in white garlic, the spicy taste is severe when eating, and white garlic is more eaten in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] S1 selects the newly harvested purple-skinned garlic produced in Minle, Gansu, removes rotten, beard-losing, and cracked garlic heads, and then classifies them into single-clove garlic and multi-clove garlic. are processed separately.

[0039] S2 Wash the selected purple garlic in a cleaning solution, and drain after washing; the cleaning solution is a 1% sodium pyrophosphate solution; the cleaning time of the purple garlic is 10 minutes.

[0040] In S3, the cleaned purple garlic is subjected to ultraviolet disinfection and sterilization treatment; disinfection and sterilization use ultraviolet rays with a wavelength range of 200-300nm and a radiation intensity of 28mW / cm 2 , the processing time is 30s.

[0041] S4 pretreats the sterilized purple-skinned garlic with low-power-density microwaves to inactivate enzymes. The microwave power density used in microwave enzyme pretreatment is 0.2mW / cm 2 , pretreatment time 5min.

[0042] S5 Put the pretreated purple-skinned...

Embodiment 2

[0044]S1 selects the newly harvested purple-skinned garlic produced in Minle, Gansu, removes rotten, beard-losing, and cracked garlic heads, and then classifies them into single-clove garlic and multi-clove garlic. are processed separately;

[0045] S2 Wash the selected purple garlic in a cleaning solution, and drain after washing; the cleaning solution is 1% sodium pyrophosphate solution; the cleaning time is 15 minutes.

[0046] In S3, the cleaned purple garlic is subjected to ultraviolet disinfection and sterilization treatment; for disinfection and sterilization, ultraviolet light with a wavelength range of 200-300nm is used, and the radiation intensity is 30mW / cm 2 , the processing time is 40s.

[0047] S4 pretreats the sterilized purple-skinned garlic with low-power-density microwaves to inactivate enzymes. The microwave power density used in microwave enzyme pretreatment is 0.3mW / cm 2 , pretreatment time 8min.

[0048] S5 Put the pretreated purple-skinned garlic int...

Embodiment 3

[0050] S1 selects the newly harvested purple-skinned garlic produced in Minle, Gansu, removes rotten, beard-losing, and cracked garlic heads, and then classifies them into single-clove garlic and multi-clove garlic. are processed separately;

[0051] S2 Wash the selected purple-skinned garlic in a cleaning solution, and drain after washing; the cleaning solution is 1% sodium pyrophosphate solution; the cleaning time of the purple-skinned garlic is 20 minutes.

[0052] In S3, the cleaned purple garlic is subjected to ultraviolet disinfection and sterilization treatment; disinfection and sterilization use ultraviolet rays with a wavelength range of 200-300nm and a radiation intensity of 32mW / cm 2 , the processing time is 50s.

[0053] S4 pretreats the sterilized purple-skinned garlic with low-power-density microwaves to inactivate enzymes. Microwave power density of 0.5mW / cm was used in microwave enzyme pretreatment 2 , pretreatment time 10min.

[0054] S5 Put the pretreated...

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PUM

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Abstract

The invention discloses a production method of purple-skinned black garlic. According to the mechanism of Maillard reaction, purple-skinned garlic is used for a series of treatment and fermentation to produce purple-skinned black garlic with unique effect, which is more effective than black garlic produced by white-skinned garlic. It has the characteristics of high antibacterial activity, obvious anti-aging effect and high nutritional content. The microwave enzyme-inactivating treatment of the present invention better retains the alliin component, and further enhances the health care effect of the black garlic. The use of purple garlic to produce black garlic, making full use of the advantages of local raw material resources such as Shaanxi and Gansu, produces products with higher added value, and turns the direct sales of local garlic into deep processing and resale, which is of great significance to promote local economic development. In addition, the production of purple-skinned black garlic has increased the variety of black garlic series, and its more advantageous nutritional effect is also of great significance in the field of green health food.

Description

technical field [0001] The invention relates to the field of health food production, and relates to a method for producing black garlic by using purple-skinned garlic. Background technique [0002] Garlic is the bulb of Allium sativum L. in the Liliaceae family. It is a common dietary condiment and is also one of the most important. Garlic contains a variety of amino acids and garlic volatile oil, among which ajoene has strong medical effects, not only has antibacterial, antifungal, immune stress and other effects, but also has the effects of lowering blood fat and dilating blood vessels. Studies have shown that there are more than 100 compounds in garlic, including more than 40 sulfur-containing volatiles, more than 10 sulfur sulfinic acid (such as allicin) esters, more than 10 amino acids, 8 peptides, and 12 glycosides. 11 kinds of species and enzymes. Alliin is a unique component of garlic. It enters the human body to produce allicin. It is a natural antibiotic with a wi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L33/00A23L5/20A23L5/30
Inventor 谢希智吕彧王绪武谢希栋
Owner 张掖市远达食品有限责任公司
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