A kind of preparation method of black garlic wine

Abstract

The present invention belongs to the field of food processing technology and specifically relates to a method for preparing black garlic wine. The method uses black garlic as raw material and employs a mixed strain of CM yeast and Lactobacillus plantarum for fermentation. By optimizing the hot extraction conditions of the black garlic, adjusting the sugar content of the black garlic liquid, and researching and exploring key parameters such as the type of mixed strain, the inoculation amount, and the inoculation sequence, a black garlic wine with a rich aroma, a distinctive fragrance, no garlic pungent odor, a mellow taste, and a long aftertaste has been developed. Furthermore, the black garlic wine produced by the present invention has excellent antioxidant effects and can delay aging. The method for preparing black garlic wine provided by the present invention not only expands the application technology of deep-processed black garlic products, but also promotes the development of black garlic food products in my country.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a preparation method of black garlic wine. Background Art

[0002] Black garlic is a new, high-end garlic product derived from refined processing. Made from fresh, skinned garlic, it's fermented in a high-temperature, high-humidity environment for 90 to 120 days. Black garlic boasts a sweet and sour flavor and a soft, glutinous texture. More importantly, it lacks the pungent odor and spicy flavor of fresh raw garlic, resulting in a superior taste. Black garlic also boasts high nutritional value, containing 11 times more polyphenols than fresh garlic, 10 times more reducing power, and 3 times more hydroxyl radical scavenging capacity than fresh garlic. Its antioxidant properties can delay aging, lower blood pressure and blood sugar, prevent thrombosis, reduce cholesterol, treat constipation, enhance beauty, and combat fatigue.

[0003] Black garlic processing often produces a high volume of defective products, but these products also possess high nutritional value and hold great development potential. Currently, numerous deep-processed black garlic products exist. For example, patent document CN101475892A discloses a method for preparing garlic wine. This method involves crushing fresh, clean, and impurity-free garlic into rice-sized pieces; placing the garlic in a container, adding a saccharifying agent, and fermenting with active dry yeast at a temperature of 15-30°C for 20-25 days; then performing conventional distillation in a batch still at atmospheric pressure; and then placing the distilled garlic wine into sealed containers of ceramic or glassware, storing it for at least six months according to the alcohol content. The resulting garlic wines are blended as needed to produce the desired product. The resulting garlic wines have an alcohol content of 30-50°C (v / v). This method is simple and environmentally friendly, maximizing the preservation of garlic's effective health-promoting ingredients without the addition of any preservatives. The resulting garlic wine is clear, transparent, and light yellow in color, with a rich garlic aroma and a mellow taste. Long-term consumption can regulate blood lipids and enhance immune function.

[0004] Patent document CN105647737A discloses a black garlic wine made with black garlic. The process involves placing garlic peeled and washed in an incubator and fermenting it at high temperature to produce black garlic. The black garlic is then peeled, washed, and ground with water using a colloid grinder to produce a black garlic slurry. After pasteurization, the activated black garlic slurry is inoculated into the black garlic slurry, magnesium sulfate is added, and the slurry is incubated in a fermenter. After black garlic mycelium grows in the slurry, it is homogenized and added to a fermenter. Sugar is added to adjust the sugar content, and sweet wine koji is added to ferment until no bubbles appear on the fermenter surface. The wine is filtered, then fermented again with fragrant yellow water, filtered, sealed, and stored for 3-4 months to produce the black garlic wine. This wine contains a variety of essential amino acids, trace elements, and antioxidant activity factors, resulting in high nutritional value and strong antioxidant activity. It also boasts a refreshing, fragrant flavor and a rich, mellow taste.

[0005] Patent document CN105695224A discloses a shiitake mushroom black garlic wine, which comprises the following steps: placing garlic with skin in an incubator and fermenting at high temperature to produce black garlic; peeling the black garlic, washing it, adding water, and grinding it with a colloid grinder to produce a black garlic slurry; inoculating the activated shiitake mushroom liquid into the black garlic slurry after pasteurization, adding potassium dihydrogen phosphate, and culturing it in a fermenter; after shiitake mushroom mycelium grows in the black garlic slurry, homogenizing it, adding it to the fermenter, adding sucrose to adjust the sugar content, adding sweet wine yeast, stirring, and fermenting for 72 hours; adding fragrant yellow water to the fermented liquid for secondary fermentation, sealing it, and storing it at 4-8°C for 3-4 months to obtain aged wine, filtering it with a filter membrane, sterilizing, and filling it to obtain the shiitake mushroom black garlic wine. This shiitake mushroom and black garlic wine contains a variety of essential amino acids for the human body, high content of trace elements, and shiitake mushroom polysaccharides, which are unique to shiitake mushrooms and have certain effects in fighting and preventing cancer. Black garlic is also rich in alliin, with high antioxidant activity, refreshing flavor, and rich and mellow taste.

[0006] However, current black garlic wine is basically fermented with a single strain, resulting in a weak aroma and insufficiently rich flavor. Therefore, researching and exploring a black garlic wine with a strong aroma, rich flavor, high nutritional value, and significant health benefits is a difficult problem in current research. Summary of the Invention

[0007] To address the shortcomings of the prior art, the present invention provides a method for preparing black garlic wine fermented with a mixed strain. Using black garlic as the raw material, the method utilizes CM yeast and Lactobacillus plantarum as the mixed strains for fermentation. By optimizing the hot extraction conditions of the black garlic, adjusting the sugar content of the black garlic liquid, and researching and exploring key parameters such as the type of mixed strains, inoculation amount, and inoculation sequence, the method develops a black garlic wine with a rich aroma, a distinctive fragrance, no garlic pungent odor, a mellow taste, and a long aftertaste.

[0008] The preparation method of black garlic wine provided by the present invention comprises the following steps:

[0009] S1. Wash and chop the black garlic to obtain a black garlic raw material. Add water to the black garlic raw material and extract at 75 to 85 ° C for 2 to 3 hours, filter, and cool to obtain a black garlic liquid.

[0010] S2. Potassium metabisulfite was added to the black garlic solution obtained in step S1, allowed to stand for 25 to 35 minutes, and sugar was added to adjust the sugar content of the black garlic solution to 18 to 26 ° Brix to obtain a mixed solution;

[0011] S3. The mixture obtained in step S2 was allowed to stand for 24 hours, and then the fermentation broth was inoculated and fermented at a temperature of 23 to 28°C for 8 to 12 days to obtain a fermentation broth;

[0012] S4. Add the stabilizer to the fermentation broth obtained in step S3, stir evenly, let stand for 5 to 10 minutes, then sterilize in a water bath at a temperature of 65 to 70°C for 25 to 35 minutes, cool, and bottle.

[0013] Furthermore, the material-liquid ratio of the black garlic raw material to water in step S1 is 1 g:12 mL.

[0014] Furthermore, the filtration process in step S1 is: filtering using a 200-mesh filter.

[0015] Furthermore, in step S2, the mass concentration of potassium metabisulfite in the black garlic liquid is 100 mg / L.

[0016] Furthermore, the fermentation liquid in step S3 is CM yeast liquid and Lactobacillus plantarum liquid, and the number of viable bacteria in the CM yeast liquid is 5*10 6 cfu / mL, the viable count of the Lactobacillus plantarum liquid is 5*10 6 cfu / mL.

[0017] Furthermore, the processing step of inoculating the fermentation liquid in step S3 is as follows: first inoculating 0.8% of the volume of the mixed liquid with CM yeast liquid, letting it stand for 24 hours, then inoculating 1.6% of the volume of the mixed liquid with Lactobacillus plantarum liquid, and fermenting at a temperature of 23-28° C. for 8-12 days.

[0018] Furthermore, the amount of the stabilizer added in step S4 is 0.05-0.06% (m / v) of the volume of the fermentation broth.

[0019] Furthermore, the stabilizer in step S4 is composed of sodium carboxymethyl cellulose and chitosan oligosaccharide in a mass ratio of 1:(2-3).

[0020] Furthermore, the stabilizer in step S4 is composed of sodium carboxymethyl cellulose and chitosan oligosaccharide in a mass ratio of 1:2.5.

[0021] The CM yeast provided by the present invention is UVAFERM CM, an active dry yeast for brewing, purchased from Hanjiujiang Brewery, product name: Uvaferm CM (abbreviated as CM). The plantarum Lactobacillus provided by the present invention was purchased from Shandong Zhongke Jiayi Bioengineering Co., Ltd., brand: Zhongke Jiayi Bioengineering, product name: Lactobacillus plantarum, item number: ZKJY-Plantarum Lactobacillus.

[0022] The inventors have discovered that, compared to black garlic wine produced by fermenting with a single strain, fermenting black garlic with mixed strains can significantly reduce the production of higher alcohols in black garlic wine, while also imparting more nutrients and functional ingredients, as well as a unique flavor and taste. Yeast and lactic acid bacteria synergize during the fermentation process. Metabolites produced by the yeast stimulate the synthesis of aminopeptidases in the lactic acid bacteria, thereby increasing the amino acid content. Simultaneously, the lactic acid bacteria utilize the metabolites produced by yeast fermentation to promote their own growth.

[0023] To enhance the taste and nutritional value of black garlic wine, the inventors first proposed using yeast and lactic acid bacteria as fermentation strains, hoping to produce a black garlic wine with a high content of active ingredients, significant health benefits, and a rich taste. However, during their research and exploration, the inventors discovered that the types of yeast and lactic acid bacteria, inoculation amount, inoculation order, and ratio all have a significant impact on the fermentation effect of black garlic. After extensive trial and error, the inventors unexpectedly discovered that combining CM yeast with Lactobacillus plantarum in the fermentation of black garlic can significantly increase the content of active ingredients such as polyphenols and flavonoids in black garlic wine, thereby enhancing the antioxidant effect of black garlic wine.

[0024] Furthermore, the inventors used the effective ingredients such as polyphenols and flavonoids in black garlic wine as indicators to explore and optimize key parameters such as the hot extraction conditions of black garlic, the sugar content of the black garlic liquid, the inoculation order of the strains and the inoculation amount of the strains. They researched and developed a preparation process for black garlic wine with a rich aroma, a special fragrance, no pungent smell of garlic, a mellow taste, a long aftertaste, a high content of effective ingredients and a significant antioxidant effect.

[0025] Furthermore, during in-depth research, the inventors discovered that while adding potassium metabisulfite to the preparation of black garlic wine can inhibit the growth of undesirable microorganisms and slow the oxidation of the wine, it does not ideally stabilize the content of the active ingredients in the wine. To further improve the stability of black garlic wine, the inventors added sodium carboxymethylcellulose and chitosan oligosaccharides as stabilizers. Unexpectedly, these stabilizers not only effectively reduce the degradation of active ingredients such as polyphenols, improving the stability of the wine, but also synergistically maintain the antioxidant properties of the wine, ensuring its health benefits.

[0026] The inventor speculates that its principle is: sodium carboxymethyl cellulose and chitosan oligosaccharide are combined as stabilizers. The negatively charged sodium carboxymethyl cellulose and the positively charged chitosan oligosaccharide interact in the black garlic wine system and can better promote the sodium carboxymethyl cellulose and chitosan oligosaccharide to be more closely connected, thereby better preventing the precipitation and stratification of the components in the wine body, maintaining the stability of the wine body. Moreover, the reinforced structure of sodium carboxymethyl cellulose and chitosan oligosaccharide can form a denser protective film in the wine body, not only better maintaining the stability of the wine body, but also better preventing the oxidation of active ingredients such as polyphenols, thereby improving the stability of black garlic wine. In addition, chitosan oligosaccharide can also work in conjunction with active ingredients such as polyphenols in the wine body to enhance the effect of scavenging DPPH free radicals. When the wine body is diluted, its antioxidant effect remains substantially unchanged, which can effectively ensure the antioxidant effect of black garlic wine.

[0027] In summary, compared with the prior art, the black garlic wine prepared by the preparation method of the black garlic wine provided by the present invention has the advantages of rich wine aroma, special fragrance, no pungent smell of garlic, mellow taste, long aftertaste, high content of effective ingredients, significant antioxidant effect and good stability, and is a relatively ideal black garlic fermented wine. DETAILED DESCRIPTION

[0028] The present invention is further described below by way of specific examples, but the present invention is not limited to the following examples. Within the scope of the present invention or without departing from the content, spirit and scope of the present invention, changes, combinations or substitutions of the present invention will be obvious to those skilled in the art and are included within the scope of the present invention.

[0029] Example 1, a method for preparing black garlic wine

[0030] S1. Wash and chop the black garlic to obtain a black garlic raw material. Add water to the black garlic raw material and extract at 75 ° C for 3h. The solid-liquid ratio of the black garlic raw material to water is 1g: 12mL, filtered through a 200-mesh filter, and cooled to obtain a black garlic liquid.

[0031] S2. Add potassium metabisulfite to the black garlic solution obtained in step S1 until the mass concentration of potassium metabisulfite is 100 mg / L, let stand for 28 min, add sugar to adjust the sugar content of the black garlic solution to 20 ° Brix to obtain a mixed solution;

[0032] S3. After the mixture obtained in step S2 was allowed to stand for 24h, the fermentation solution was inoculated, wherein the fermentation solution was CM yeast solution and Lactobacillus plantarum solution, and the number of viable bacteria in the CM yeast solution was 5*10 6 cfu / mL, the viable count of the Lactobacillus plantarum liquid is 5*10 6cfu / mL, the processing steps of the inoculated fermentation liquid are as follows: first inoculating CM yeast liquid with a volume of 0.8% of the mixed liquid, letting it stand for 24 hours, then inoculating Lactobacillus plantarum liquid with a volume of 1.6% of the mixed liquid, and fermenting it at a temperature of 25°C for 10 days to obtain a fermentation liquid;

[0033] S4. Add a stabilizer to the fermentation broth prepared in step S3, wherein the amount of the stabilizer added is 0.06% (m / v) of the fermentation broth volume, and the stabilizer is composed of sodium carboxymethyl cellulose and chitosan oligosaccharide in a mass ratio of 1:2. Stir evenly, let it stand for 6 minutes, and then sterilize it in a constant temperature water bath at 70°C for 30 minutes, cool it, and bottle it.

[0034] Example 2: A method for preparing black garlic wine

[0035] S1. Wash and chop the black garlic to obtain a black garlic raw material. Add water to the black garlic raw material and extract at 80 ° C for 2h. The solid-liquid ratio of the black garlic raw material to water is 1g: 12mL, filtered through a 200-mesh filter, and cooled to obtain a black garlic liquid.

[0036] S2. Add potassium metabisulfite to the black garlic solution obtained in step S1 until the mass concentration of potassium metabisulfite is 100 mg / L, let stand for 30 min, add sugar to adjust the sugar content of the black garlic solution to 22 ° Brix to obtain a mixed solution;

[0037] S3. After the mixture obtained in step S2 was allowed to stand for 24h, the fermentation solution was inoculated, wherein the fermentation solution was CM yeast solution and Lactobacillus plantarum solution, and the number of viable bacteria in the CM yeast solution was 5*10 6 cfu / mL, the viable count of the Lactobacillus plantarum liquid is 5*10 6 cfu / mL, the processing steps of the inoculated fermentation liquid are as follows: first inoculating CM yeast liquid with a volume of 0.8% of the mixed liquid, letting it stand for 24 hours, then inoculating Lactobacillus plantarum liquid with a volume of 1.6% of the mixed liquid, and fermenting at a temperature of 25°C for 11 days to obtain a fermentation liquid;

[0038] S4. Add a stabilizer to the fermentation broth prepared in step S3, wherein the amount of the stabilizer added is 0.05% (m / v) of the fermentation broth volume, and the stabilizer is composed of sodium carboxymethyl cellulose and chitosan oligosaccharide in a mass ratio of 1:2.5. Stir evenly, let it stand for 7 minutes, and then sterilize it in a constant temperature water bath at 70°C for 30 minutes, cool it, and bottle it.

[0039] Example 3, a method for preparing black garlic wine

[0040] S1. Wash and chop the black garlic to obtain a black garlic raw material. Add water to the black garlic raw material and extract at 85 ° C for 2h. The solid-liquid ratio of the black garlic raw material to water is 1g: 12mL, filtered through a 200-mesh filter, and cooled to obtain a black garlic liquid.

[0041] S2. Add potassium metabisulfite to the black garlic solution obtained in step S1 until the mass concentration of potassium metabisulfite is 100 mg / L, let stand for 33 min, add sugar to adjust the sugar content of the black garlic solution to 24 ° Brix to obtain a mixed solution;

[0042] S3. After the mixture obtained in step S2 was allowed to stand for 24h, the fermentation solution was inoculated, wherein the fermentation solution was CM yeast solution and Lactobacillus plantarum solution, and the number of viable bacteria in the CM yeast solution was 5*10 6 cfu / mL, the viable count of the Lactobacillus plantarum liquid is 5*10 6 cfu / mL, the processing steps of the inoculated fermentation liquid are as follows: first inoculating CM yeast liquid with a volume of 0.8% of the mixed liquid, letting it stand for 24 hours, then inoculating Lactobacillus plantarum liquid with a volume of 1.6% of the mixed liquid, and fermenting at a temperature of 26°C for 9 days to obtain a fermentation liquid;

[0043] S4. Add a stabilizer to the fermentation broth prepared in step S3, wherein the amount of the stabilizer added is 0.05% (m / v) of the fermentation broth volume, and the stabilizer is composed of sodium carboxymethyl cellulose and chitosan oligosaccharide in a mass ratio of 1:3. Stir evenly, let it stand for 8 minutes, and then sterilize it in a constant temperature water bath at 65°C for 35 minutes, cool it, and bottle it.

[0044] Comparative Example 1: A method for preparing black garlic wine

[0045] The difference from Example 2 is that the fermentation bacteria liquid in step S3 is Lactobacillus plantarum liquid with a volume of 2.4% of the mixed liquid, and the remaining steps are similar to those in Example 2.

[0046] Comparative Example 2: A method for preparing black garlic wine

[0047] The difference from Example 2 is that the Lactobacillus plantarum solution in step S3 is replaced by Lactobacillus acidophilus solution, and the remaining steps are similar to those in Example 2.

[0048] Comparative Example 3: A method for preparing black garlic wine

[0049] The difference from Example 2 is that the processing step of inoculating the fermentation liquid in step S3 is: CM yeast liquid with a volume of 0.8% of the mixed liquid and Lactobacillus plantarum liquid with a volume of 1.6% of the mixed liquid are inoculated into the mixed liquid for fermentation. The remaining steps are similar to those in Example 2.

[0050] Comparative Example 4: Preparation Method of Black Garlic Wine

[0051] The difference from Example 2 is that the stabilizer in step S4 is sodium carboxymethyl cellulose, and the remaining steps are similar to those in Example 2.

[0052] Comparative Example 5: Preparation Method of Black Garlic Wine

[0053] The difference from Example 2 is that the stabilizer in step S4 is chitosan oligosaccharide, and the remaining steps are similar to those in Example 2.

[0054] Comparative Example 6: Preparation Method of Black Garlic Wine

[0055] The difference from Example 2 is that the stabilizer in step S4 is composed of sodium carboxymethyl cellulose and chitosan oligosaccharide in a mass ratio of 1:1, and the remaining steps are similar to Example 2.

[0056] Test Example 1: Detection of the active ingredient content of black garlic wine

[0057] 1. Test materials:

[0058] Black garlic wine prepared in Example 2, Comparative Example 1, Comparative Example 2 and Comparative Example 3.

[0059] 2. Test method:

[0060] The flavonoid and total phenol contents of the black garlic wines prepared in Example 2, Comparative Example 1, Comparative Example 2, and Comparative Example 3 were detected. The flavonoid content was determined by spectrophotometry according to SN / T 4592-2016 "Determination of total flavonoids in exported foods," and the fitted regression equation was y=1.2996x+0.1032, R2=0.999. The total phenol content was determined by spectrophotometry according to T / AHFIA 005-2018 "Determination of total polyphenol content in plant extracts and their products," and the fitted regression equation was y=0.0492x-0.0915, R2=0.9993.

[0061] 3. Test results

[0062] The test results are shown in Table 1.

[0063] Table 1 Determination data of the effective ingredient content of black garlic wine

[0064] Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Flavonoid content (μg / mL) 98 80 90 85 Total phenol content (μg / mL) 580.22 520.36 542.68 534.45

[0065] As shown in Table 1, the preparation method of the black garlic wine provided by the present invention can effectively increase the content of flavonoids and total phenols in the black garlic wine, and the fermentation strains, the order of adding the strains, and the time of adding the strains all have a great influence on the content of flavonoids and total phenols in the black garlic wine.

[0066] In addition, flavor analysis of the black garlic wine prepared in Example 2 was conducted. Sensory evaluation criteria for black garlic wine were established based on the characteristics of black garlic wine, in accordance with GB / T 15038-2006, "General Methods for the Analysis of Grape and Fruit Wine." A panel of ten food professionals observed and tasted the wines, evaluating their appearance, aroma, flavor, and typicality. The results showed that the black garlic wine prepared in Example 2 exhibited a rich aroma, a distinctive fragrance, and no pungent garlic odor. It exhibited a mellow taste and a long aftertaste. With an alcohol content of 10.1% vol, the wine exhibited a rich flavor and high nutritional value.

[0067] Test Example 2: Stability Test of Black Garlic Wine

[0068] 1. Test materials:

[0069] Black garlic wine prepared in Example 2, Comparative Example 4, Comparative Example 5 and Comparative Example 6.

[0070] 2. Test method:

[0071] The black garlic wines prepared in Example 2, Comparative Example 4, Comparative Example 5, and Comparative Example 6 were stored at room temperature for 6 months. The total phenol content of the black garlic wines was measured at 0, 1, 2, 3, and 6 months. The stability of the black garlic wines was measured using the total phenol content in the black garlic wines as an indicator. The total phenol content was determined using the spectrophotometric method according to T / AHFIA 005-2018, "Determination of Total Polyphenols in Plant Extracts and Their Products." The fitted regression equation was y = 0.0492x - 0.0915, with an R² = 0.9993.

[0072] 3. Test results:

[0073] The test results are shown in Table 2.

[0074] Table 2 Stability test data of black garlic wine

[0075]

[0076] As shown in Table 2, the total phenol content of the black garlic wine prepared by the present invention remains substantially unchanged after being stored at room temperature for 6 months, and the wine has good stability, which can effectively ensure the antioxidant health effects of the black garlic wine.

[0077] Test Example 3: Antioxidant Test of Black Garlic Wine

[0078] 1. Test materials:

[0079] Black garlic wine prepared in Example 2, Comparative Example 4, Comparative Example 5 and Comparative Example 6.

[0080] 2. Test method:

[0081] The DPPH free radical scavenging ability of the black garlic wine prepared in Example 2, Comparative Example 4, Comparative Example 5 and Comparative Example 6 was determined, and the DPPH free radical scavenging ability of the black garlic wine was determined with reference to the method of the paper published by Zheng Lan et al. entitled "Analysis of the composition and antioxidant activity of single-petal and multi-petal black garlic before and after fermentation [J]. Food and Fermentation Industries, 2022, 48(16): 95-102."

[0082] 3. Test results:

[0083] The test results are shown in Table 3.

[0084] Table 3 Antioxidant test data of black garlic wine

[0085]

[0086]

[0087] As shown in Table 3, the black garlic wine prepared by the present invention has a good antioxidant effect. Even if it is diluted 100 times, the scavenging effect on DPPH free radicals remains basically unchanged, which can effectively ensure the antioxidant effect of the black garlic wine.

Claims

1. A method for preparing black garlic wine, characterized in that: The following steps are involved: S1. Wash and chop the black garlic to obtain a black garlic raw material. Add water to the black garlic raw material and extract at 75 to 85 ° C for 2 to 3 hours, filter, and cool to obtain a black garlic liquid. S2. Potassium metabisulfite was added to the black garlic solution obtained in step S1, allowed to stand for 25 to 35 minutes, and sugar was added to adjust the sugar content of the black garlic solution to 18 to 26 ° Brix to obtain a mixed solution; S3. The mixture obtained in step S2 was allowed to stand for 24 hours, and then the fermentation broth was inoculated and fermented at a temperature of 23 to 28°C for 8 to 12 days to obtain a fermentation broth; S4. The stabilizer is added to the fermentation broth obtained in step S3, stirred, allowed to stand for 5 to 10 minutes, and then sterilized in a water bath at a temperature of 65 to 70 degrees Celsius for 25 to 35 minutes, cooled, and bottled. The fermentation liquid in step S3 is CM yeast liquid and Lactobacillus plantarum liquid, and the number of viable bacteria in the CM yeast liquid is 5*10 6 cfu / mL, the viable count of the Lactobacillus plantarum liquid is 5*10 6 cfu / mL; The step S3 of inoculating the fermentation liquid comprises the following steps: first inoculating 0.8% of the volume of the mixed liquid with CM yeast liquid, letting it stand for 24 hours, then inoculating 1.6% of the volume of the mixed liquid with Lactobacillus plantarum liquid, and fermenting at a temperature of 23-28° C. for 8-12 days; The amount of the stabilizer added in step S4 is 0.05-0.06% (m / v) of the fermentation broth volume; The stabilizer in step S4 is composed of sodium carboxymethyl cellulose and chitosan oligosaccharide in a mass ratio of 1: (2-3); The CM yeast is Uvaferm CM yeast.

2. The preparation method of black garlic wine as claimed in claim 1, wherein The material-liquid ratio of the black garlic raw material to water in step S1 is 1 g:12 mL.

3. The preparation method of black garlic wine as claimed in claim 1, wherein The filtration process in step S1 is: filtering using a 200-mesh filter.

4. The preparation method of black garlic wine as claimed in claim 1, wherein The mass concentration of potassium metabisulfite in the black garlic liquid in step S2 is 100 mg / L.

5. The preparation method of black garlic wine as claimed in claim 1, wherein The stabilizer in step S4 is composed of sodium carboxymethyl cellulose and chitosan oligosaccharide in a mass ratio of 1:2.5.

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