Method for preparing black garlic

A technology for black garlic and garlic, applied in the field of preparing black garlic, can solve the problems of high nutritional value of black garlic, long fermentation time and short fermentation time of black garlic, and achieve the effects of speeding up the fermentation cycle, excellent health care effect and short fermentation time.

Pending Publication Date: 2020-09-04
河南九秋居食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for preparing black garlic in order to overcome the defects of long fermentation time and high energy consumption of black garlic in the prior art. The fermentation time of the method is short and the energy consumption is relatively low. The prepared Black garlic has high nutritional value, especially zinc, iron and calcium content

Method used

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  • Method for preparing black garlic

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Experimental program
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Embodiment approach

[0042] According to a kind of preferred embodiment of the present invention, described method for preparing black garlic, this method comprises the following steps:

[0043] (1) pick out the garlic without damage, no scar, and no mildew, and clean and dry it to obtain the garlic to be processed;

[0044] (2) Mix the garlic to be processed with the black garlic solution obtained from step (5), and then perform pretreatment. The pretreatment conditions include: the pretreatment temperature is 10-15°C, and the pretreatment pressure is 50°C. -80MPa, pretreatment time is 5-20min;

[0045] (3) The product obtained in step (2) is subjected to primary fermentation for 1.5-2.5 days at an air humidity of 60-70% RH and 40-55° C., and then incubated for 1-2 days;

[0046] The amount by weight ratio of the garlic to be processed to the black garlic solution obtained from step (5) is 1.5-6:1;

[0047] (4) Under the conditions of air humidity of 60-70% RH and 50-65°C, the product obtained ...

Embodiment 1

[0053] (1) pick out the garlic without damage, no scar, and no mildew, and clean and dry it to obtain the garlic to be processed;

[0054] (2) Mix the garlic to be processed with the black garlic solution obtained from step (5), and then perform pretreatment. The conditions of the pretreatment include: the pretreatment temperature is 15°C, the pretreatment pressure is 70MPa, the pretreatment The processing time is 10min; the amount by weight ratio of the garlic to be processed to the black garlic solution obtained from step (5) is 3:1;

[0055] (3) The product obtained in step (2) is subjected to primary fermentation for 2 days at an air humidity of 60% RH and 50° C., and then heat-preserved and fermented for 1.5 days;

[0056] (4) Under the condition of air humidity of 60%RH and 55°C, the product obtained in step (3) was subjected to secondary fermentation for 2 days, followed by heat preservation and fermentation for 1.5 days;

[0057] (5) Under the conditions of air humidi...

Embodiment 2

[0060] (1) pick out the garlic without damage, no scar, and no mildew, and clean and dry it to obtain the garlic to be processed;

[0061] (2) Mix the garlic to be processed with the black garlic solution obtained from step (5), and then perform pretreatment. The conditions of the pretreatment include: the pretreatment temperature is 12°C, the pretreatment pressure is 60MPa, the pretreatment The processing time is 13min; the amount by weight ratio of the garlic to be processed to the black garlic solution obtained from step (5) is 1.5:1;

[0062] (3) The product obtained in step (2) is subjected to primary fermentation for 1 day at an air humidity of 60% RH and 40° C., and then heat-preserved and fermented for 2 days;

[0063] (4) Under the conditions of air humidity of 60% RH and 60°C, the product obtained in step (3) was subjected to secondary fermentation for 1.5 days, and then incubated for 2 days;

[0064] (5) Under the condition of air humidity of 60% RH and 68° C., the...

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Abstract

The invention relates to the technical field of black garlic production, in particular to a method for preparing black garlic. The method is characterized by comprising the following steps: (1) garlicto be processed is selected; (2) the garlic to be processed is mixed with a black garlic solution obtained in step (5), and then, pretreatment is performed, wherein pre-treatment temperature is 10-15DEG C, and pre-treatment pressure is 50-80MPa; (3) a product obtained in the step (2) undergoes primary fermentation under the conditions of air humidity of 60-70%RH and 40-50 DEG C, and heat-preservation fermentation lasts for another 1-2 days; (4) a product obtained in the step (3) undergoes secondary fermentation under the condition of air humidity of 60-70%RH, and heat-preservation fermentation lasts for another 1-2 days; and (5) under the condition of air humidity of 60-70%RH, a product obtained in the step (4) undergoes tertiary fermentation, and heat-preservation fermentation lasts foranother 1-2 days, and separation is performed to obtain the black garlic and the black garlic solution, wherein the temperature of the primary fermentation is lower than that of the secondary fermentation, and the temperature of the secondary fermentation is lower than that of the tertiary fermentation.

Description

technical field [0001] The invention relates to the technical field of black garlic production, in particular to a method for preparing black garlic. Background technique [0002] In addition to its important nutritional function in people's daily diet, garlic also has anti-oxidation, anti-acidification, anti-disease, sterilization, and therapeutic effects. However, after the dormant period of 60-80 days, when the conditions are suitable, garlic will germinate rapidly and consume the stored nutrients, and the quality will deteriorate sharply and cannot be eaten; An unpleasant smell is more taboo in daily communication. [0003] Black garlic is a food made from fresh raw garlic with its skin fermented in a high-temperature and high-humidity fermentation box for 60-90 days, and allowed to ferment naturally. On the basis of retaining the original ingredients and functions of raw garlic, it makes The anti-oxidation and anti-acidification effects of raw garlic have been increas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00
CPCA23L19/00A23L33/00A23V2002/00A23V2200/30
Inventor 杜江永
Owner 河南九秋居食品有限公司
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