Process for preparing black garlic by ultrasonic pretreatment

An ultrasonic and pretreatment technology, applied in the field of ultrasonic pretreatment to prepare black garlic, can solve the problems of difficult control of product quality and long fermentation time, and achieve the effects of reducing fermentation time, simple operation and easy to master.

Inactive Publication Date: 2019-08-27
ANKANG UNIV
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also many records of pretreatment of garlic before fermentation in the prior art, such as soaking treatment and far-infrared pretreatment, and the technology of adding certain ingredients to promote fermentation appears, but the existing black garlic preparation technol

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Process for preparing black garlic by ultrasonic pretreatment
  • Process for preparing black garlic by ultrasonic pretreatment
  • Process for preparing black garlic by ultrasonic pretreatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A process for preparing black garlic includes the following steps:

[0028] Single-head garlic treatment: select fresh, full and undamaged single-head garlic, remove the outer skin and only retain the innermost layer;

[0029] High-temperature and high-humidity fermentation: Place the treated single-head garlic in a black garlic fermentation pot and ferment for 6 days at 70-80°C and 60%-80%; power failure should not exceed 5 hours.

[0030] The beneficial effects of this embodiment are: fermenting at 70-80°C and 60%-80% for 6 days, the reducing sugar content in black garlic measured by the GB / T5009.7-2008 method is 27.4g / 100g; The total phenol content in black garlic measured by the standard curve method is 4.2 mg / g.

Embodiment 2

[0032] A process for preparing black garlic includes the following steps:

[0033] Single-head garlic treatment: select fresh, full and undamaged single-head garlic, remove the outer skin and only retain the innermost layer;

[0034] High-temperature and high-humidity fermentation: Put the treated single-head garlic in a black garlic fermentation pot and ferment for 8 days at 70-80°C and 60%-80%; power failure should not exceed 5 hours.

[0035] The beneficial effects of this embodiment are: fermenting for 8 days under the conditions of 70-80°C and 60%-80%, and the reducing sugar content in black garlic measured by the GB / T5009.7-2008 method is 28.5g / 100g; The total phenol content in black garlic measured by the standard curve method is 4.3 mg / g.

Embodiment 3

[0037] A process for preparing black garlic includes the following steps:

[0038] Single-head garlic treatment: select fresh, full and undamaged single-head garlic, remove the outer skin and only retain the innermost layer;

[0039] High-temperature and high-humidity fermentation: Put the treated single-head garlic in a black garlic fermentation pot and ferment for 10 days at 70-80°C and 60%-80%; power failure should not exceed 5 hours.

[0040] The beneficial effects of this embodiment are: fermented for 10 days at 70-80°C and 60%-80%, and the reducing sugar content in black garlic measured by the GB / T5009.7-2008 method is 28.8g / 100g; The total phenol content in black garlic measured by the standard curve method is 5.5 mg / g.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a process for preparing black garlic by ultrasonic pretreatment. The process comprises the following steps: treatment of one-clove garlic: selecting fresh, full and undamaged one-clove garlic and removing the skin; ultrasonic pretreatment: treating the treated one-clove garlic with an ultrasonic processor for a certain period of time; high-temperature and high-humidity fermentation: placing the one-clove garlic subjected to the ultrasonic pretreatment in a black garlic fermentation pot for fermentation; obtaining of a black garlic finished product: after fermentation, cooling to room temperature and taking out to obtain the black garlic. The process disclosed by the invention has the advantages that the preparation process is simple, and is easy to grasp, and no additives are added; blackening and functional components of the garlic are regulated and controlled by controlling temperature and humidity after pretreatment; the prepared black garlic is sweet and sour in taste, has no irritating odor, and has a chewing taste of preserved fruits; through the step of the ultrasonic pretreatment, the content of total phenol, total acid and reducing sugar of the prepared black garlic are relatively improved, the color is uniform, no visible impurities exist, no odor exist, the fragrance of the black garlic is obvious, and the black garlic is sweet and sour and palatable, and is delicate in taste.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a process for preparing black garlic by ultrasonic pretreatment. Background technique [0002] Garlic is a long-standing medicinal and edible plant. It not only has a good broad-spectrum bactericidal function, but also has certain functions in anti-tumor, anti-oxidation, immunity improvement, cardiovascular disease prevention, blood lipid reduction, liver protection, etc. effect. [0003] Black garlic is a deep-processed product of garlic that is formed by high-temperature maturation under high-temperature and high-humidity conditions with fresh garlic as raw material, which removes the odor of garlic and enhances its antioxidant physiological activity. The inspection report of the inspection agency shows: per 100g fresh garlic contains 63.8g moisture, 7.2g sugar, 5.2g protein, 10.2g fat, 10mg calcium, 12.5mg phosphorus, 1.3mg iron, and vitamin B 1 0.29mg, vitamin B 2 0.06mg, niacin 0.8m...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L19/20A23L5/30
CPCA23L19/20A23L5/32
Inventor 朱新鹏王莹华俊朝王金梦
Owner ANKANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap