Production method of black garlic rich in amino acid

A production method and amino acid technology, applied in the functions of food ingredients, bacteria used in food preparation, food freezing, etc., can solve the problems of high sales price, low nutrient content, high cost, etc. Market application value, promoting content increase, improving neuroendocrine response effect

Inactive Publication Date: 2021-02-02
江苏福多美生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the fermentation of fermented black garlic generally takes 60-90 days. Due to the long fermentation time and high energy consumption, its cost remains high. Let more people enjoy good products
Although through the unremitting efforts of researchers, the fermentation time of fermented black garlic can be shortened to 6 days by using a specific method, but this method requires the use of a specific fermentation device
Moreover, the fermented black garlic method of the existing short fermentation time (about 10 days) all exists the problem that the nutritional labeling content is on the low side

Method used

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  • Production method of black garlic rich in amino acid
  • Production method of black garlic rich in amino acid
  • Production method of black garlic rich in amino acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for producing black garlic rich in amino acids, comprising the following steps:

[0020] (1) Selection: select the whole garlic, clean it, and subtract the moss base and root;

[0021] (2) Soaking: Soak the garlic after the sorting process in step (1) in the histidine solution for 12 hours to ensure that all the garlic used is soaked in the histidine solution;

[0022] (3) Freezing pretreatment: vacuum-pack the garlic soaked in step (2), and freeze at -20°C for 30 hours;

[0023] (4) Fermentation: the garlic after freezing treatment in the step (3) is first fermented naturally for 30h-40h under the condition of 60°C of temperature and relative humidity of 70-95%, and then the garlic after natural fermentation is dropped into the fermented liquid to ensure The garlic is completely submerged in the fermentation broth, and further fermented at 42°C for 7 days;

[0024] (5) Drying: After the fermentation, wash the garlic with sterile distilled water, and then pla...

Embodiment 2

[0026] A method for producing black garlic rich in amino acids, comprising the following steps:

[0027] (1) Selection: select the whole garlic, clean it, and subtract the moss base and root;

[0028] (2) Soaking: Soak the garlic after the sorting process in step (1) in the histidine solution for 12 hours to ensure that all the garlic used is soaked in the histidine solution;

[0029] (3) Freezing pretreatment: vacuum-pack the garlic soaked in step (2), and freeze at -40°C for 30 hours;

[0030] (4) Fermentation: the garlic after freezing treatment in the step (3) is first fermented naturally for 30h-40h under the condition of 60°C of temperature and relative humidity of 70-95%, and then the garlic after natural fermentation is dropped into the fermented liquid to ensure The garlic is completely submerged in the fermentation broth, and further fermented at 42°C for 7 days;

[0031] (5) Drying: After the fermentation, wash the garlic with sterile distilled water, and then pla...

Embodiment 3

[0033] A method for producing black garlic rich in amino acids, comprising the following steps:

[0034] (1) Selection: select the whole garlic, clean it, and subtract the moss base and root;

[0035] (2) Soaking: Soak the garlic after the sorting process in step (1) in the histidine solution for 12 hours to ensure that all the garlic used is soaked in the histidine solution;

[0036] (3) Freezing pretreatment: vacuum-pack the garlic soaked in step (2), and freeze at -60°C for 30 hours;

[0037] (4) Fermentation: the garlic after freezing treatment in the step (3) is first fermented naturally for 30h-40h under the condition of 60°C of temperature and relative humidity of 70-95%, and then the garlic after natural fermentation is dropped into the fermented liquid to ensure The garlic is completely submerged in the fermentation broth, and further fermented at 42°C for 7 days;

[0038] (5) Drying: After the fermentation, wash the garlic with sterile distilled water, and then pla...

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Abstract

The invention discloses a production method of black garlic rich in amino acid. The production method comprises the following steps of: selecting; soaking; freezing pretreatment; fermentation liquor preparation; fermentation; and drying. According to the method, garlic is frozen through freezing pretreatment to destroy the cell structure, promote enzymatic reaction and promote the increase of thecontent of S-allylcysteine; Maillard reaction is influenced by histidine to promote browning; the black garlic fermented by lactobacillus bulgaricus can significantly improve the oxidation resistanceof the black garlic, can reduce the fasting blood glucose level of type 2 diabetes mellitus and improve the intestinal flora of a human body, and has the characteristic of promoting health in diabetesmellitus treatment; and therefore, the requirements of vast consumers for health can be met, and wide market application value is achieved.

Description

technical field [0001] The invention relates to the technical field of agricultural products or food processing, in particular to a method for producing black garlic rich in amino acids. Background technique [0002] Black garlic, also known as fermented 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. After a long period of fermentation and aging of black garlic, the protein contained in the garlic is decomposed into amino acids, the carbohydrates are decomposed into fructose, and the irritating allicin contained in the garlic is transformed into S-propylene, which has no garlic odor and low irritation Cysteine ​​(SAC), so eating black garlic will not produce unpleasant smell and irritate the stomach. The formation of black garlic is mainly due to enzymatic reactions and non-enzymatic browning during processing. By adjusting a suitable environ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/10A23L29/00A23L5/20
CPCA23L19/20A23L5/10A23L29/045A23L5/27A23V2002/00A23V2400/123A23V2300/10A23V2300/20A23V2200/328
Inventor 张黎明张明永韩洪庚沙如意张丽颖
Owner 江苏福多美生物科技有限公司
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