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
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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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