Energy-saving production process for fermenting black garlics

Abstract

The invention discloses an energy-saving production process for fermenting black garlics. The production process comprises the steps of raw material selecting, raw material treatment, packaging and sealing, refrigerating treatment, fermenting, sterilizing and disinfecting, quality inspection and packaging and storage, wherein raw material treatment comprises surface treatment, soaking, washing anddraining; fermentation is divided into three stages; in the step of refrigerating treatment, a glass bottle filled with raw garlics is put into a refrigerating chamber for 6-8 hours at the refrigerating temperature of zero DEG C, so that the raw garlics are in a sleeping state; the fermenting cycle in the fermenting step is 2000 hours, the fermented black garlics are disinfected by adopting ultraviolet ray for 2 hours or sterilized with microwave sterilization equipment for 10 minutes, the black garlics which are qualified in inspection are packaged and stored, and the preservation period atnormal temperature can be 8 months. According to the method, the step of refrigeration treatment is designed in preparation of black garlic pre-production, so that garlics cannot be easily dehydratedor withered; and no mixed enzyme is required in the producing process to promote garlic fermentation, so that cost is reduced, and resources are saved.

Description

technical field [0001] The invention relates to a production process, in particular to an energy-saving black garlic fermentation production process. Background technique [0002] Black garlic has extremely high nutritional value. Compared with garlic, black garlic has significantly lower moisture and fat, and significantly increased trace elements, while protein, sugar, vitamins, etc. are at least twice as much as garlic. Therefore, black garlic has Rich in nutrients that are necessary for the human body and can improve functions. [0003] In the prior art, there are many traditional black garlic production methods, but many methods are prone to dehydration and wilting due to lack of refrigeration treatment in the early stage of screening, and the growth and reproduction of microorganisms are relatively fast, resulting in easy deterioration. When it is necessary to add mixed enzymes to promote the fermentation of garlic, the cost is increased. In the current technology, t...

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Problems solved by technology

[0003] In the prior art, there are many traditional black garlic production methods, but many methods are prone to dehydration and wilting due to lack of refrigeration treatment in the early stage of screening, and the growth and reproduction of microorganisms are relatively fast, resulting in easy deterioration. Sometimes it is necessary to add mixed enzymes to promote the fermentation of garlic, which increases the cost

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