Lentinus edodes and black garlic source

A technology of shiitake mushrooms and black garlic sauce, which is applied in the direction of yeast-containing food ingredients, food ingredients as taste improvers, food ingredients as odor improvers, etc., which can solve the problem of single taste, not strong enough sauce flavor, and can not meet the requirements of nutritional flavor and other problems, to achieve the effect of rich and mellow flavor, enhance antioxidant activity, and improve nutritional value

Active Publication Date: 2016-07-06
品源(随州)现代农业发展有限公司
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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 i

Method used

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  • Lentinus edodes and black garlic source
  • Lentinus edodes and black garlic source
  • Lentinus edodes and black garlic source

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1,

[0026] 1) Take garlic with skin and put it in an incubator, ferment for 19 days at a high temperature of 60°C to obtain black garlic;

[0027] 2) Peel the black garlic, wash it, add water 5 times the quality of the peeled black garlic and grind it into a black garlic slurry;

[0028] 3) After the black garlic slurry obtained in step 2) is pasteurized at 90°C, the activated mushroom broth is inoculated into the black garlic slurry, and 0.7% potassium dihydrogen phosphate by the mass of the black garlic slurry is added to the fermentation tank Cultivate for 12d;

[0029] The inoculation amount of the mushroom liquid is 5% of the volume of the black garlic slurry;

[0030] The culture conditions in the fermenter: 27°C, 160r / min;

[0031] 4) After the mushroom hyphae grow from the black garlic slurry of step 3), use a colloid mill to homogenize the black garlic slurry and add 4% salt of the black garlic slurry mass into the fermentor, and connect to the mixed bacterial l...

Example Embodiment

[0040] Example 2, same as Example 1, except that:

[0041] 1) Take garlic with skins and put it in an incubator, ferment for 15 days at a high temperature of 70°C to obtain black garlic;

[0042] 2) Take the black garlic and peel it, wash it and add water with a quality of 8 of the peeled black garlic to grind it into a black garlic slurry;

[0043] 3) After the black garlic slurry obtained in step 2) is pasteurized at 90°C, the activated mushroom broth is inoculated into the black garlic slurry, and 0.2% potassium dihydrogen phosphate of the black garlic slurry mass is added and cultured in the fermenter 15d;

[0044] The inoculation amount of the mushroom liquid is 10% of the volume of the black garlic slurry;

[0045] 4) After the mushroom mycelium grows in the black garlic slurry of step 3), use a colloid mill to homogenize the black garlic slurry and add 8% salt of the black garlic slurry mass into the fermentation tank, and connect to the 2‰ lactic acid bacteria and yeast mixed b...

Example

[0049] Comparative Example 2 is the same as Example 2, except that:

[0050] 3) The black garlic slurry is not inoculated with the activated mushroom broth, and potassium dihydrogen phosphate is not added, and it is not cultured in the fermentation tank;

[0051] 4) Add 8% salt of the black garlic slurry mass to the black garlic slurry of step 2 into the fermenter, and connect with a 2% lactic acid bacteria and yeast mixture, aerobic fermentation at 33°C for 8 hours, and anaerobic fermentation at 25°C for 15 days ;

[0052] 5) Add 13% of the mass of the fermentation broth obtained in step 4) and mix evenly, and ferment at 45°C for 5 days at high temperature;

[0053] 6) After step 5), the fermentation broth is pasteurized and bagged aseptically to obtain black garlic sauce.

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Abstract

The invention relates to a lentinus edodes and black garlic source.A preparation method of the lentinus edodes and black garlic source includes the steps that unpeeled garlic is put into a culture box and fermented at a high temperature, and black garlic is obtained; the black garlic is peeled and washed clean, water is added, and the black garlic is milled into black garlic paste with a colloid mill; activated lentinus edodes liquor is inoculated into the black garlic paste after pasteurization, monopotassium phosphate is added, and the mixture is cultured in a culture tank; salt is added after lentinus edodes hyphae emerge in the black garlic paste, lactic acid bacteria and saccharomycetes are inoculated for aerobic fermentation and anaerobic fermentation, sauce residues are added into fermentation liquor and stirred evenly, high-temperature anaerobic fermentation, pasteurization and sterile bagging are carried out, and the lentinus edodes and black garlic source is obtained.The lentinus edodes and black garlic source contains functional factors in black garlic and thus has high antioxidant activity capability; the lentinus edodes and black garlic source further contains functional factors in lentinus edodes and thus has a certain cancer resisting and cancer preventing effect; the lentinus edodes and black garlic source has the unique rich aroma of lentinus edodes, is high in nutritive value and can meet the double demands for nutritive value and flavor.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a mushroom 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 b...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/15A23V2200/30A23V2250/76
Inventor 汪超李桀骜李冬生石勇徐宁胡勇周梦舟李玮卢忠诚
Owner 品源(随州)现代农业发展有限公司
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