A fungus black garlic sauce

A technology of agaric fungus and black garlic sauce, applied in the field of food processing, can solve the problems of single taste, not strong enough sauce taste, unable to meet the requirements of nutritional flavor, etc., and achieve the effect of rich and mellow flavor and improving nutritional value.

Active Publication Date: 2018-06-08
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of the sauce is relatively single, and the taste of the sauce is not strong enough to meet people's requirements for nutritional flavor.
Haven't seen any relevant literature about agaric black garlic sauce

Method used

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  • A fungus black garlic sauce
  • A fungus black garlic sauce

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Experimental program
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Effect test

Embodiment 1

[0027] 1) Take 50KG garlic with skin and put it into an incubator, ferment at 60°C for 18 days to obtain black garlic;

[0028] 2) Peel the black garlic, wash it, add 8 times of water, and grind it into a black garlic slurry with a colloid mill;

[0029] 3) After pasteurizing the black garlic slurry obtained in step 2) at 90°C, inoculate the activated fungus solution with 5% of the volume of the black garlic slurry into the black garlic slurry, add 0.3% potassium dihydrogen phosphate, Cultivate in the fermenter for 12 days;

[0030] Culture conditions in fermenter: 25-27°C, 160r / min;

[0031] 4) After the fungus mycelium grows in the black garlic slurry in step 3), add 4% salt of the black garlic slurry that grows the black garlic mycelia, inoculate lactic acid bacteria and yeast with a volume of 2‰ of the black garlic slurry, and inoculate at 30 Aerobic fermentation of mixed bacteria at ℃ for 8 hours, and anaerobic fermentation at 25℃ for 20 days;

[0032] The volume ratio...

Embodiment 2

[0037] Embodiment 2, with embodiment 1, the difference is,

[0038] 1) Take 50KG garlic with skin and put it into an incubator, and ferment at 65°C for 15 days to obtain black garlic;

[0039] 2) Peel the black garlic, wash it, add 5 times of water, and grind it into a black garlic slurry with a colloid mill;

[0040] 3) After pasteurizing the black garlic slurry obtained in step 2) at 90° C., inoculate the activated fungus liquid with 10% of the black garlic slurry volume into the black garlic slurry, add 0.2% potassium dihydrogen phosphate, and Cultivate in the fermenter for 12 days;

[0041] 4) After the fungus mycelium grows in the black garlic slurry in step 3), add 8% salt of the black garlic slurry that grows the black garlic mycelium, inoculate lactic acid bacteria and yeast with a volume of 5‰ of the black garlic slurry, and incubate at 33°C Aerobic fermentation with mixed bacteria for 12 hours and anaerobic fermentation at 20°C for 15 days;

[0042] The volume rat...

Embodiment 3

[0048] Embodiment 3, with embodiment 1, the difference is,

[0049] 1) Take 50KG garlic with skin and put it into an incubator, ferment at 63°C for 13 days to obtain black garlic;

[0050] 2) Peel the black garlic, wash it, add 5 times of water, and grind it into a black garlic slurry with a colloid mill;

[0051] 3) After the black garlic slurry obtained in step 2) is pasteurized at 90° C., the activated fungus liquid with a volume of 8% of the black garlic slurry is inoculated into the black garlic slurry, and 0.2% potassium dihydrogen phosphate is added. Cultivate in the fermenter for 10 days;

[0052] 4) After the fungus mycelium grows in the black garlic slurry in step 3), add 6% salt of the black garlic slurry that grows the black garlic mycelium, inoculate lactic acid bacteria and yeast with a volume of 3‰ of the black garlic slurry, and incubate at 33°C Aerobic fermentation with mixed bacteria for 12 hours and anaerobic fermentation at 20°C for 15 days;

[0053] The...

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Abstract

The present invention relates to a kind of Agaricus black garlic sauce, which is prepared by the following method. Garlic with skin is placed in an incubator, and black garlic is fermented at high temperature; Garlic slurry; after pasteurization, inoculate the activated fungus solution into the black garlic slurry, add potassium dihydrogen phosphate, and cultivate it in a fermenter; after the fungus mycelium grows in the black garlic slurry, add salt, inoculate lactic acid bacteria and Aerobic fermentation and anaerobic fermentation of the yeast mixture, the fermented liquid is added with sauce residue and mixed evenly, high-temperature anaerobic fermentation at 42-45°C, pasteurized, and aseptically packed into black garlic sauce with black fungus. The present invention not only contains functional factors in black garlic, has high antioxidant activity, but also contains functional factors in agaric fungus, has richer nutritional value, improves the flavor of black garlic sauce, and makes black garlic sauce It can meet the dual needs of today's society for nutritional value and flavor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an agaric black garlic sauce. Background technique [0002] Sauce is a fermented condiment invented in China, which has a history of thousands of years. Sauce is often used in the diet of Chinese families. The food after adding the sauce condiment is delicious, and the color, smell and smell of the food are all improved, and because the sauce is formed by fermentation, it has rich nutritional value. At present, the market value of sauce condiments is huge, and there are many kinds of sauce condiments, but functional sauces are less. [0003] Black garlic, also known as fermented black garlic, is a food made of fresh raw garlic with its skin fermented in a fermentation box. Black garlic effectively solves the peculiar smell and odor of garlic, and is soft and elastic. The moisture and fat of black garlic are significantly lower than that of garlic, and the nutritional value has be...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/00
Inventor 汪超李桀骜李冬生石勇徐宁胡勇周梦舟李玮卢忠诚
Owner HUBEI UNIV OF TECH
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