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Preparation method of sugar-free sweetened garlic based on probiotic fermentation

A technology of probiotics and sugar garlic, applied in chemical instruments and methods, solid separation, grading, etc., can solve problems affecting the quality of sugar garlic, low quality sugar garlic, garlic grading, etc., to improve the body's immunity and shorten production time , the effect of inhibiting harmful bacteria

Pending Publication Date: 2020-12-08
安徽省徽菜园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the sugar content in the existing sugar garlic is high, and long-term consumption is harmful to the body. At the same time, the diameter of the garlic is an important indicator for measuring the quality of the garlic, but the existing sugar garlic is not accurately graded in the production process. , so that the quality of the prepared sugar garlic is low
[0005] Therefore, how to improve the problem that the sugar content in the existing candied garlic is high, and long-term consumption is harmful to the body, and how to improve the existing candied garlic that does not accurately grade the garlic in the production, which affects the quality of the candied garlic

Method used

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  • Preparation method of sugar-free sweetened garlic based on probiotic fermentation
  • Preparation method of sugar-free sweetened garlic based on probiotic fermentation
  • Preparation method of sugar-free sweetened garlic based on probiotic fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] see Figure 1-6 As shown, the present embodiment is a method for preparing sugar-free sugar garlic based on probiotic fermentation, comprising the following steps:

[0037] Step 1: Take the fresh fresh garlic of the year, place it in the feeding tray 103 of the garlic sorting equipment, start the vibration motor 104, the vibration motor 104 runs to drive the feeding tray 103 to vibrate, and put the fresh garlic from the discharge hopper 105 The discharge falls onto the conveyor 106;

[0038] Step 2: start the driving motor 125, the driving motor 125 runs through the driving pulley 126 to drive the first driven pulley 127 and the second driven pulley 128 to rotate, and realizes the rotation of all conveying rollers 113 by the drive sprocket 129, while The second driven pulley 128 drives the conveyor 106 to rotate through the transmission pulley 109, and the conveyor 106 transports fresh garlic to the material receiving track 114;

[0039] Step 3: The fresh garlic is di...

Embodiment 2

[0049] The difference between this embodiment and embodiment 1 is that the water described in step 7 is pure water, sterile water or cold boiled water; mixture.

[0050] The weight ratio of xylitol and salt to garlic cloves in step 8 is 0.5:0.004:1.

[0051] The sugar-free sugar garlic based on probiotic fermentation of Example 2 is detected, and the test results: through human experiments, it is found that after eating the sugar-free sugar garlic based on probiotic fermentation for 2 consecutive months, serum total cholesterol (TC), low density Cholesterol (LDL-C), triglyceride (TG) and other indicators are reduced by more than 23%. After diabetics eat sugared garlic, there is no abnormal change in blood sugar indicators.

Embodiment 3

[0053] The difference between this embodiment and embodiment 1 is that the water described in step 7 is pure water, sterile water or cold boiled water; mixture.

[0054] The weight ratio of xylitol and salt to garlic cloves in step 8 is 0.6:0.005:1.

[0055] The sugar-free sugar garlic based on probiotic fermentation of Example 3 is detected, and the test results: through human experiments, it is found that after eating the sugar-free sugar garlic based on probiotic fermentation for 2 consecutive months, serum total cholesterol (TC), low density Cholesterol (LDL-C), triglyceride (TG) and other indicators are reduced by more than 25%. After diabetics eat sugar garlic, there is no abnormal change in blood sugar indicators.

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Abstract

The invention discloses a preparation method of sugar-free sweetened garlic based on probiotic fermentation. The preparation method comprises the steps of placing garlic cloves into a clear water tank, performing soaking, performing washing, performing scooping, performing draining, placing the drained garlic cloves into a container, adding mixed bacterial powder, adding water to submerge the garlic cloves, performing fermenting, adding xylitol and salt into the container, completely dissolving the xylitol and the salt, then performing pickling to obtain sweetened garlic, and performing vacuumpackaging so as to obtain the sugar-free sweetened garlic based on probiotic fermentation. According to the preparation method of the sugar-free sweetened garlic, probiotic fermentation production isadopted, so that the production time is shortened; besides, probiotics can achieve the functions of inhibiting harmful bacteria, diminishing inflammation, resisting allergy and improving the body immunity; and the xylitol is adopted to replace other sugar, so that the sweetened garlic has sweetness but does not contain sugar, does not cause rise of a blood sugar value, and is high in safety. Garlic sorting equipment used in the preparation method is used for screening and grading the garlic according to the weight, so that the quality of obtained fresh garlic raw materials is high, and the quality of the sugar-free sweetened garlic is high.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing sugar-free sugar garlic based on probiotic fermentation. Background technique [0002] Garlic is one of the most common foods, which can be eaten raw or seasoned. And garlic has the following effects: 1. Regulating insulin: Garlic contains more selenium, which can regulate the decline of insulin synthesis in the human body, so eating more garlic in diabetic patients can help alleviate the disease; 2. Anti-cancer and anti-cancer: garlic can protect the liver , inducing the activity of liver cell detoxification enzymes, can block the synthesis of nitrosamine carcinogens, thereby preventing the occurrence of cancer, and allicin can also activate the phagocytic ability of macrophages, enhance human immune function, and prevent the occurrence of cancer; 3. Anti-inflammatory and sterilization: Allicin contained in garlic volatile oil has obvious anti-inflammatory ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20B07B13/08
CPCA23L19/20B07B13/08
Inventor 胡朝振胡朝伟王晓超李干张庆
Owner 安徽省徽菜园食品有限公司
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