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Preparation method of antioxidant black garlic vinegar

An antioxidant, black garlic technology, applied in the preparation of vinegar, medical preparations containing active ingredients, antidote and other directions, can solve the problem of not fully exerting the excellent efficacy of garlic, irritating damage to gastrointestinal mucosa, damage to gastrointestinal and liver functions, etc. To achieve the effect of improving taste and health care function, good antioxidant effect, and improving human immune function

Inactive Publication Date: 2017-04-05
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the direct consumption of common garlic, no matter it is eaten raw or cooked, cannot fully exert the excellent efficacy of garlic.
Moreover, excessive consumption of raw garlic every day will cause irritating damage to the oral cavity, throat, and gastrointestinal mucosa, cause inflammation, and damage the gastrointestinal and liver functions.

Method used

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  • Preparation method of antioxidant black garlic vinegar
  • Preparation method of antioxidant black garlic vinegar
  • Preparation method of antioxidant black garlic vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of preparation method of antioxidant black garlic vinegar is prepared by the following steps:

[0018] 1) Crush the black garlic, cook it at 0.1MPa and 80°C for 20 minutes to obtain black garlic raw material;

[0019] 2) Add 0.3% polyethylene glycol 4000 and 0.35% sodium bicarbonate to the black garlic and stir evenly, then add water 6 times the weight of the black garlic, and microwave at 70°C After processing for 0.5h, the extract was obtained after centrifugation;

[0020] 3) inoculate acetic acid bacteria into the extract, and ferment at 38°C for 5 days; cool down to 28°C, add okra extract, and ferment for 5 days to obtain a fermentation liquid;

[0021] 4) After sterilizing the fermented liquid, place it under the condition of 5° C. and seal and age for more than 90 days, filter through a filter membrane, homogenize, and fill to obtain black garlic vinegar.

[0022] The inoculum amount of the acetic acid bacteria is 0.6% of the volume of the extract.

[0...

Embodiment 2

[0025] A kind of preparation method of antioxidant black garlic vinegar is prepared by the following steps:

[0026] 1) Crush the black garlic, cook it at 0.2MPa and 75°C for 25 minutes to obtain black garlic raw material;

[0027] 2) Add 0.3% polyethylene glycol 4000 and 0.35% sodium bicarbonate to the black garlic and stir evenly, then add water 6 times the weight of the black garlic, and microwave at 70°C After processing for 0.5h, the extract was obtained after centrifugation;

[0028] 3) inoculate acetic acid bacteria into the extract, and ferment at 37°C for 6 days; cool down to 31°C, add okra extract, and ferment for 4 days to obtain a fermentation liquid;

[0029] 4) After sterilizing the fermented liquid, put it under the condition of 6° C. and seal and age for more than 90 days, filter through a filter membrane, homogenize, and fill to obtain black garlic vinegar.

[0030] The inoculum amount of the acetic acid bacteria is 0.5% of the volume of the extract.

[003...

Embodiment 3

[0033] A kind of preparation method of antioxidant black garlic vinegar is prepared by the following steps:

[0034] 1) Crush the black garlic, cook it at 0.2MPa and 70°C for 30 minutes to obtain black garlic raw material;

[0035] 2) Add 0.3% polyethylene glycol 4000 and 0.35% sodium bicarbonate to the black garlic and stir evenly, then add water 6 times the weight of the black garlic, and microwave at 70°C After processing for 0.5h, the extract was obtained after centrifugation;

[0036] 3) inoculate acetic acid bacteria into the extract, and ferment at 35°C for 7 days; cool down to 34°C, add okra extract, and ferment for 3 days to obtain a fermentation liquid;

[0037] 4) After sterilizing the fermented liquid, place it under the condition of 7° C. and seal it for aging for more than 90 days, filter it through a filter membrane, homogenize it, and fill it to obtain black garlic vinegar.

[0038] The inoculum amount of the acetic acid bacteria is 0.6% of the volume of the ...

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Abstract

The invention discloses a preparation method of an antioxidant black garlic vinegar. The method includes the steps of: crushing black garlic and conducting cooking to obtain a black garlic raw material; adding polyethylene glycol 4000 and sodium bicarbonate, stirring the substances evenly, then adding water, conducting microwave treatment, and performing centrifugal separation to obtain an extracted liquid; inoculating vinegar acid bacteria into the extracted liquid, and performing fermentation; conducting cooling, adding an okra extract and conducting fermentation; sterilizing the fermentation liquid, then conducting sealing aging, and carrying out filter membrane filtration, homogenizing and filling, thus obtaining the black garlic vinegar. According to the black garlic vinegar provided by the invention, the black garlic is crushed and then cooked, thus significantly improving the dissolution rate of amino acids, vitamins, alkaloids and other functional components in black garlic. The separated extracted liquid is subjected to fermentation twice, and the okra extract is added in the fermentation process, thereby significantly improving the taste and health care functions of black garlic vinegar. The black garlic vinegar prepared by the method provided by the invention not only has the flavor of edible vinegar, pure and soft sour taste, and good mouthfeel, but also has very good antioxidation effect after eating for a long time, can significantly improve the human body immune function, and can reinforce kidney and consolidate body resistance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of antioxidative black garlic vinegar. 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. But edible vinegar nutrient composition is single, very limited to the health-care effect of human body. [0003] Garlic itself is a kind of food with both medicine and food, and was selected as "the best plant medicine". The 1990 research results of the National Cancer Research Center of the United States showed that among the 48 common anti-cancer foods, the anti-cancer ability of garlic ranked first. However, the direct consumption of common garlic, no matter it is eaten raw or cooked, cannot fully exert the excellent effect of garlic. Moreover, excessiv...

Claims

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Application Information

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IPC IPC(8): C12J1/00A61K36/8962A61P39/06A61P13/12A61P37/04
CPCA61K36/185A61K36/8962C12J1/00A61K2300/00
Inventor 武宇昊李宁阳邱志常卢晓明乔旭光
Owner SHANDONG AGRICULTURAL UNIVERSITY
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