Black garlic health sauce and preparation method thereof

Abstract

This application provides a black garlic health sauce and a preparation method thereof. The black garlic health sauce is prepared using black garlic, soybeans, flour, soy sauce koji extract or Aspergillus oryzae, seaweed polysaccharides, and seasonings. The sauce can maintain high levels of alliin, deoxyalliin, and γ-glutamylcysteine, as well as antioxidant effects, during long-term storage.

Description

Technical Field

[0001] The present application relates to the field of food and agricultural product processing. Specifically, the present application provides a black garlic health sauce and a preparation method thereof. Background Art

[0002] Black garlic, a processed food made from garlic, has become increasingly popular in recent years. It reduces garlic's pungent flavor and odor while enhancing its taste and nutritional value. Black garlic is rich in protein, amino acids, polysaccharides, and trace elements. Its polyphenols and superoxide dismutase provide significant antioxidant benefits. Its alliin compounds, such as alliin and deoxyalliin, have demonstrated anti-tumor and immune-modulating effects.

[0003] Preparing black garlic into black garlic sauce can further optimize the adaptability of black garlic to the tastes of a wide range of people and provide more diverse usage methods. It is a feasible direction for the development of black garlic food. Summary of the Invention

[0004] In order to develop new black garlic food and maintain its nutritional value and health effects during the longest possible storage time, on the one hand, the present application provides a black garlic health sauce, which is prepared using black garlic, soybeans, flour, soy sauce koji or Aspergillus oryzae, seaweed polysaccharides and seasonings.

[0005] Furthermore, the black garlic health sauce is prepared using a method comprising the following steps:

[0006] (1) Koji making: using soybeans, flour and soy sauce koji essence or Aspergillus oryzae to prepare soy sauce koji;

[0007] (2) Fermentation: mixing black garlic with fermented koji and seaweed polysaccharide and then fermenting;

[0008] (3) Sauce making: crush the fermented product into a paste, add seasonings and mix evenly to obtain black garlic sauce.

[0009] Furthermore, the black garlic health sauce is prepared using a method comprising the following steps:

[0010] (1) Koji making: soak 8-15 parts by weight of dry soybeans for 4-8 hours, drain the water, and steam at normal pressure for 1-2 hours; after cooling the steamed soybeans, mix them evenly with 3-6 parts by weight of flour and 0.3-0.6 parts by weight of soy sauce koji essence; flatten and place at 25-30° C. and 60-70% humidity for 2-3 days to obtain the sauce koji;

[0011] (2) Fermentation: Peeling and clove the black garlic, mixing it with the sauce koji obtained in step (1) and seaweed polysaccharide in a weight ratio of 1.5-2:1:0.2; fermenting at 45-55° C. for 5-10 days to obtain a fermentation product;

[0012] (3) Sauce making: crush the fermented product into a paste, add seasonings and mix evenly to obtain black garlic sauce.

[0013] Furthermore, the seaweed polysaccharide is laminarin or undaria pinnatifida polysaccharide.

[0014] The seaweed polysaccharide in this application is also called seaweed extract when sold on the market. Its main component (generally accounting for more than 65% by weight) is polysaccharide, which is mostly prepared by water extraction and alcohol precipitation.

[0015] Furthermore, the seaweed polysaccharide is prepared according to the following method: the kelp polysaccharide is prepared into a 4-6% w / v aqueous solution, and ultrasonically treated at 25-30° C. for 15-30 minutes; during the ultrasonic treatment, the ultrasonic intensity is 150-200 W / cm2, the frequency is 15-20 kHz, the pulse time is 3-4 seconds, and the interval is 2-3 seconds.

[0016] Furthermore, the black garlic is prepared by a high-temperature and high-humidity solid fermentation method.

[0017] Furthermore, the seasoning includes salt and sugar.

[0018] Furthermore, the method for preparing the black garlic health sauce further includes (4) sterilization and packaging steps.

[0019] On the other hand, the present application also provides the use of the above-mentioned black garlic health sauce in the preparation of health products with antioxidant effects.

[0020] On the other hand, the present application also provides the use of the above-mentioned black garlic health sauce in the preparation of a health product with the function of regulating immunity.

[0021] On the other hand, the present application also provides a method for preparing the above-mentioned black garlic health sauce.

[0022] In addition to salt and sugar, seasonings may also include various known natural or artificial spices, various edible plants or Chinese medicinal materials with both medicinal and edible properties and their extracts. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 Showing the changes in alliin, deoxyalliin, and γ-glutamylcysteine ​​contents in black garlic sauce with storage time.

[0024] Figure 2 Showing the effect of modified laminarin.

[0025] Figure 3 Showing the effect of modified kelp polysaccharide. DETAILED DESCRIPTION

[0026] Example 1 Materials and Basic Methods

[0027] Black garlic ingredients:

[0028] The black garlic material is made by the applicant using a high-temperature and high-humidity solid fermentation method. The raw materials are Cangshan garlic harvested from the same planting enterprise in Shandong during the same period and have the same quality grade.

[0029] Bacteria:

[0030] In the experiment, "Haixing" brand soy sauce koji (Aspergillus oryzae) and "Angel" brand yeast were used uniformly:

[0031] Seaweed polysaccharides:

[0032] Laminaria polysaccharide (nominal polysaccharide content 75 wt %), Spirulina polysaccharide (nominal polysaccharide content 80 wt %), Undaria pinnatifida polysaccharide (nominal polysaccharide content 70 wt %), Carrageenan oleracea polysaccharide (nominal polysaccharide content 80 wt %), and Sargassum fusiforme polysaccharide (nominal polysaccharide content 70 wt %) were purchased from Xi'an Tianrui or Qingdao Mingyue.

[0033] Detection of alliin, deoxyalliin and γ-glutamylcysteine:

[0034] Accurately weigh 10 g of black garlic sauce sample and add it to 100 mL of water containing 10 v / v% methanol; crush it in a food processor; ultrasonically extract it at room temperature for 30 minutes; filter it, and collect the filtrate; centrifuge it, and dilute it to 200 mL as the test sample;

[0035] Analyses were performed on an LC-20A chromatograph (Shimadzu) using a C18 column (Venusil MP C18). The mobile phase consisted of methanol and 0.1% phosphoric acid in a 1:9 volume ratio, with detection at 220 nm. Standard solutions were prepared using alliin, deoxyalliin, and γ-glutamylcysteine ​​standards purchased from Shanghai Shidande, and a calibration curve was plotted. The average value of three replicate samples was used.

[0036] Antioxidant test:

[0037] Accurately weigh 10g of black garlic sauce sample, add it to 250mL of water, mix thoroughly, and filter as a liquid sample; use a commercially available kit to detect the DPPH free radical scavenging rate:

[0038] (1) 2.5 mL of liquid sample was mixed with 2.5 mL of DPPH anhydrous ethanol solution (reaction solution) or 2.5 mL of anhydrous ethanol (control reaction solution);

[0039] (2) Incubate in the dark at 25°C for 30 min;

[0040] (3) Measure the absorbance of the reaction solution, control reaction solution, and reference solution (2.5 mL of anhydrous ethanol plus 2.5 mL of DPPH anhydrous ethanol solution) at 519 nm using a spectrophotometer;

[0041] (4) DPPH free radical scavenging rate = (1-(A reaction solution-A control reaction solution) / A reference solution) × 100%; the average value of three experiments was taken.

[0042] The basic production technology of embodiment 2 black garlic sauce

[0043] Koji making: soak 10 parts by weight of dry soybeans for 8 hours, drain and steam at normal pressure for 2 hours; after cooling the steamed soybeans, mix them evenly with 5 parts by weight of flour and 0.5 parts by weight of soy sauce koji essence; flatten and place at 30°C and 65% humidity for 2 days to obtain the sauce koji (the koji material should be uniform, elastic, with abundant mycelium and yellow-green spores; if the growth condition is poor, the incubation time can be appropriately extended);

[0044] Fermentation: Peel and clove the black garlic and mix it with the fermented soy sauce in a weight ratio of 2:1; ferment at 50°C for 7 days to obtain a fermented product;

[0045] Making the sauce: crush the fermented material into a paste, add appropriate amounts of salt, sugar and other seasonings (in the experiment, the sugar was 3% by weight of the fermented material and the salt was 7% by weight), mix well, and obtain black garlic sauce.

[0046] Example 3 Changes in alliin, deoxyalliin, γ-glutamylcysteine ​​content and antioxidant effect in stored black garlic sauce

[0047] The alliin, deoxyalliin, and γ-glutamylcysteine ​​content and antioxidant activity of freshly prepared black garlic sauce samples were determined using the method described in Example 1. The total content of alliin, deoxyalliin, and γ-glutamylcysteine ​​was approximately 20‰, and the DPPH free radical scavenging rate of the corresponding sample solution was approximately 58%.

[0048] The black garlic sauce samples were sterilized, sealed and stored at room temperature. The changes in the contents of alliin, deoxyalliin and γ-glutamylcysteine ​​and the changes in antioxidant properties were detected within 3 months.

[0049] The antioxidant performance test results showed that the antioxidant performance of the product did not change significantly within 3 months (the DPPH free radical scavenging rate of the sample solution was still above 55%).

[0050] Changes of alliin, deoxyalliin, and γ-glutamylcysteine Figure 1As shown, unlike the slow change in the content of alliin, deoxyalliin, and γ-glutamylcysteine ​​in black garlic (according to the applicant's research and other prior art records, the loss is only about 20% within a year), the alliin, deoxyalliin, and γ-glutamylcysteine ​​decrease rapidly after the black garlic sauce is made, with a loss of 40% in about 3 months (the content of alliin, the lowest content, does not change much, deoxyalliin decreases by about 30%, and γ-glutamylcysteine ​​decreases by about 45%). This situation seriously affects the nutritional value and health effects of the product.

[0051] Example 4 Effect of adding seaweed polysaccharides

[0052] The applicant tried to add laminarin, kelp polysaccharide, undaria pinnatifida polysaccharide, carrageenan polysaccharide, and hijiki polysaccharide in the fermentation step of Example 2 (the weight ratio of black garlic cloves, sauce koji, and seaweed polysaccharide was 2:1:0.2, and there was no obvious effect on the viscosity and flavor of the product).

[0053] After sterilization, the black garlic sauce samples were sealed and stored at room temperature. Changes in alliin, deoxyalliin, and γ-glutamylcysteine ​​content, as well as changes in antioxidant activity, were measured over a three-month period. The results are shown in Table 1.

[0054] Table 1 Effect of adding seaweed polysaccharides on black garlic sauce

[0055]

[0056]

[0057] The results showed that the addition of seaweed polysaccharides had little effect on the changes in the DPPH free radical scavenging rate; the addition of fucoidan had a relatively obvious effect on the retention of alliin, deoxyalliin, and γ-glutamylcysteine, with the total amount of the three decreasing by about 25% within three months, while other seaweed polysaccharides had basically no effect.

[0058] Example 5 Ultrasonic modification of polysaccharides

[0059] Ultrasonic modification of laminarin and undaria pinnatifida polysaccharides was attempted: seaweed polysaccharides were prepared into a 5% w / v aqueous solution, placed in a 1 L beaker, and ultrasonically treated at 30 ° C for 20 minutes (ultrasonic sound intensity 200 W / cm 2 , frequency 15kHz, pulse time 4 seconds, interval 2 seconds).

[0060] Black garlic sauce was prepared using ultrasonically modified polysaccharides. The black garlic sauce samples were sterilized, sealed, and stored at room temperature. The changes in the contents of alliin, deoxyalliin, and γ-glutamylcysteine ​​and the changes in antioxidant properties were detected within 3 months.

[0061] Changes in the contents of alliin, deoxyalliin, and γ-glutamylcysteine Figure 2 、 3 As shown in the results, the effect of modified laminarin was slightly worse than that of unmodified laminarin (the total amount decreased by about 28% in 3 months), while the modified kelp polysaccharide provided a significant protective effect on alliin, deoxyalliin and γ-glutamylcysteine ​​(the total amount decreased by only about 11% in 3 months).

[0062] The changes in antioxidant properties are shown in Table 2:

[0063]

[0064] The antioxidant properties of polysaccharides were improved after modification.

[0065] The applicant selected the kelp polysaccharide technology solution to conduct long-term room temperature storage research. Within half a year, the total amount of alliin, deoxyalliin, and γ-glutamylcysteine ​​could be reduced to around 15%-17%, and the DPPH free radical scavenging rate was maintained at around 60%. It can provide good health effects within the normal shelf life of the product.

Claims

1. A black garlic health sauce, characterized in that: The black garlic health-care sauce is prepared using the following method: (1) Koji making: Soak 8-15 parts by weight of dry soybeans for 4-8 hours, drain the water, and steam at normal pressure for 1-2 hours. hours; after the steamed soybeans are cooled, 3-6 parts by weight of flour and 0.3-0.6 parts by weight of soy sauce koji are mixed evenly; flattened and placed at 25-30 ℃, 60-70% humidity for 2-3 days to obtain sauce koji; (2) Fermentation: Peeling and clove the black garlic, mixing it with the sauce koji obtained in step (1) and seaweed polysaccharide in a weight ratio of 1.5-2:1:0.2; fermenting at 45-55° C. for 5-10 days to obtain a fermentation product; (3) Sauce making: mashing the fermented product into a paste, adding seasonings and mixing evenly to obtain black garlic sauce; The seaweed polysaccharide is prepared according to the following method: the seaweed polysaccharide is prepared into a 4-6% w / v aqueous solution, and ultrasonically treated at 25-30° C. for 15-30 minutes; the ultrasonic intensity during the ultrasonic treatment is 150-200 W / cm 2 , frequency 15-20kHz, Pulse time 3-4 seconds, interval 2-3 seconds; The black garlic is prepared by a high-temperature and high-humidity solid fermentation method.

2. black garlic health sauce according to claim 1, described seasoning comprises salt and sugar.

3. The black garlic health sauce according to claim 1, wherein the method for preparing the black garlic health sauce further comprises (4) sterilization and packaging steps.

4. Use of the black garlic health sauce according to any one of claims 1 to 3 in preparing a health product with auxiliary antioxidant effect.

Images