CN101120783A - Ferment making black garlic method - Google Patents
Ferment making black garlic method Download PDFInfo
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Abstract
The present invention relates to a black garlic manufacturing method through fermentation, which can effectively solve the problem of peculiar smell or discomfort of garlic. The technical proposal is as following. Firstly, far infrared heating device is used to produce anion. Secondly, garlic is marinated in the garlic fermentation inducing medium. Thirdly, after the garlic is fished out, the garlic is put into the far infrared heating device. Fourthly, the garlic is heated and fermented step by step. And lastly, the black garlic is made. The garlic fermentation inducing medium is made by the following components based on weight-volume percent: salt 8.6 percent, ethanol 4.1 percent, amino acids 3.1 percent, protein 0.6 percent, sugar 12.4 percent, ash content 7.9 percent, lipid 0.02 percent and water for the rest. The present invention has simple method, good garlic processing effect. After procession, the garlic has no peculiar smell, is convenient to eat, has high nutritive value, is used widely, and has great economic and social benefits.
Description
One, technical field
The present invention relates to food processing, particularly a kind of method of ferment making black garlic.
Two, background technology
The said garlic of the present invention belongs to Liliaceae, and the green onion garlic is otherwise known as.Garlic with a long history, since ancient times, medicinal, the edibility of garlic generally acknowledged by people, and wide and use it.Record reportedly, garlic are the nutraceutical of ancient Egypt's preciousness that people carry when repairing pyramid.Subsequently, garlic promotes rapidly in European, China.Garlic is kept fit the food of function and is adopted by countries in the world as having to nourish, and along with being identified of edibility, its medical value also highlights, and is generally acknowledged by common people, gives birth to usefulness or prepared food and all can.Practice fully proves, edible garlic can whet the appetite, make healthy health healthy more, promptly improve health, strengthen muscle power, promote human body metabolism, reduce illly, delay senility, as the medicinal function that detumescence, detoxifcation, desinsection is arranged, end dysentery, it is excessive or the like to be widely used in anti-curing cancers, artery sclerosis, diabetes, hepatopathy, excessive drinking.Particularly nearest, along with the research of garlic eating effect deeply develops, anti-oxidant, the antifatigue of garlic, effect such as antiviral, antibiotic, anti-infective, anti-ageing are confirmed by common people.American National prevention ICR is in the begin one's study anticancer problem of vegetable food of nineteen ninety, and through the research in 10 years, wherein garlic was listed in the best vegetable food product of pre-anti-cancer effect.But, because uncooked garlic has peculiar smell, and pungent overweight, edible first back expiratory air smells foul, and many people abstain from, disagreeable this smell, thereby disagreeable edible uncooked garlic, second if amount is too much, has unhappy sensation in the ambition, thereby influenced Application and Development widely garlic, make its medical value and edibility be difficult to give full play to, be difficult to effectively, bring benefit to the mankind fully.Therefore, are the needs that how to allow garlic fully satisfy people also liked by people?
Three, summary of the invention
At above-mentioned situation, the present invention's purpose just provides a kind of method of ferment making black garlic, can effectively solve peculiar smell or the uncomfortable problem of garlic, the technical scheme of its solution is, utilize far infrared heating device, produce anion, then garlic is soaked in fermentation inducement liquid, after pulling out, insert in the far infrared heating device, add step by step hot fermentation required black garlic, the inventive method is simple, good to the garlic treatment effect, garlic free from extraneous odour after the processing, instant is of high nutritive value, purposes is wide, and economic and social benefit is huge.
Four, the specific embodiment
Below in conjunction with actual conditions the specific embodiment of the present invention is elaborated.
The present invention in force, its method specifically is to adopt far infrared heating device (as infrared furnace), produce anion, it is to soak (1-3 minute) in 15-35 ℃ the garlic fermentation inducement liquid that uncooked garlic is placed temperature, place again after pulling out and add hot fermentation in the Far-infrared Heating device step by step: step 1, uncooked garlic is put into temperature 20-50 ℃, in the heater container of humidity 60-80%, makes it manage fermentation 8-10 hour; Step 2, design temperature are 50-70 ℃, and humidity is 65-90%, and the time remains in 20-30 hour scope, and slowly fermentation makes its maturation; Step 3, design temperature are 70-85 ℃, and humidity is 75-95%, and the further fermentation through 170-190 hour fully is improved the garlic effect, has reduced the pungent and intrinsic peculiar smell of garlic simultaneously; Step 4, after uncooked garlic complete fermentation maturation, heating again under 90-100 ℃, black garlic generates, and operation is finished.
Said fermentation inducement liquid is by in percent weight in volume: salinity 8.6%, ethanol 4.1%, amino acid 3.1%, protein 0.6%, sugar 12.4%, ash content 7.9%, lipid 0.02%, surplus is that water is formed, pH value is 3.5, wherein solid constituent is in gram (g), and liquid component is in milliliter (mL).Said salt is divided into salt (NaCl), and ethanol (being alcohol) mass concentration is ethanol or 50-70 ° of food drink liquor of 95%, and amino acid is 20 kinds of common amino acid, and its general formula of molecular structure is:
Include glycine, alanine, valine, leucine, isoleucine, phenylalanine, cysteine, threonine, paddy acyl ammonia, N, methionine, serine, proline, tyrosine, tryptophan, aspartic acid, glutamic acid, lysine, arginine, histidine, can be wherein a kind of, also can be two or more mixtures, preferably adopt the mixture (weight ratio can be mixing in 1: 1: 1) of methionine, glutamic acid or lysine or its 2 kinds or 3 kinds; Protein claims protein again, be meant the protein that contains nutritional labeling, comprise phytoprotein, animal protein, synthetic protein, preferably adopt the complete protein or the grain protein of casein, ovalbumin or glycinin, as the protein that extract in the rice; Sugar (class) is meant monose, disaccharides, the polysaccharide that is made of carbohydrate, as starch sugar, glucose, sucrose, beet sugar etc., preferably Shi Yong sucrose, beet sugar; Ash content is the ash after animal and plant burn, and preferably the ash of plant straw as the ash of sorghum straw, wheat straw, corn stalk or various trees, can be a kind of, also can be two or more mixtures; Lipid comprises the lipid of animal and plant, and as animal tallow, plant fat, promptly animal oil, vegetable oil are generally used vegetable oil, any as in Oleum Sesami, peanut oil, the soya-bean oil, preferably Oleum Sesami.
Aborning, the present invention also can adopt the FAR INFRARED HEATING stove, produce anion, it is to soak 1 minute in 25 ℃ the garlic fermentation inducement liquid that uncooked garlic is placed temperature, place the Far-infrared Heating container to add hot fermentation step by step after pulling out again: step 1, uncooked garlic is put into 35 ℃ of temperature, in the container of humidity 70%, makes it keep fermentation 9 hours; Step 2 is 60 ℃ in temperature, and humidity is 75%, and the time kept 25 hours, and slowly fermentation makes its maturation; Step 3 is 80 ℃ in temperature, and humidity is 85%, through 180 hours further fermentation, the garlic effect fully is improved, and has reduced the pungent and intrinsic peculiar smell of garlic simultaneously; Step 4, after uncooked garlic complete fermentation maturation, heating again under 95 ℃, generate black garlic, said fermentation inducement liquid is by in percent weight in volume: salt (NaCl) 8.6%, 50-70 ° liquor, glutamic acid or lysine 3.1%, glycinin 0.6%, edible sucrose 12.4%, corn stalk ash 7.9%, Oleum Sesami 0.02%, surplus is that water is formed, and wherein solid constituent is in gram (g), and liquid component is in milliliter (mL).
The present invention adopts step by step uncooked garlic complete fermentation maturation, when the effect of original uncooked garlic is brought into play to the best extent, removed the distinctive pungent and peculiar smell of garlic again, both be convenient to eat, help health again, when edible, can be the original shape of garlic, also can be pasty state, further improved the medicinal and edibility of garlic, be that one in the garlic deep processing created greatly, social effect and economic implications are huge, and especially the black garlic of the present invention's preparation is effective to the production of following product:
1, do main raw material by black garlic, make beverage, this beverage is to make black Garlic beverage by the black garlic 60% of weight percent meter, date 15%, xylitol 3.7%, honey 6%, citric acid 0.3%, hawthorn 5%, apple 5%, banana 5%.
2, do main raw material by black garlic, make jam, this jam is to make black garlic jam by the black garlic 30% of weight percent meter, date 10%, oranges and tangerines 5%, sesame 15%, grape 5%, pears 5%, strawberry 5%, hawthorn 5%, mango 5%, peach 5%, honey 10%.
3, do main raw material by black garlic, make chocolate, this chocolate is to make black garlic chocolate by the black garlic 30% of weight percent meter, chocolate 40%, honey 2%, cocoa power 10%, shelled peanut 2%, almond 2%, cashew nut 2%, granulated sugar 6%, sesame 2%, walnut kernel 2%, soybean 2%.
4, do main raw material by black garlic, make bread, this bread is to make black garlic bread by the black garlic 10% of weight percent meter, milk 2.5%, granulated sugar 2%, salt 0.5%, wheat flour 70%, chocolate powder 1%, cocoa power 1%, sesame 2%, walnut kernel 2%, soybean 2%, almond 2%, cashew nut 2%, honey 2%, edible yeast powder 1%.
5, do main raw material by black garlic, make dessert, this dessert is to make black garlic dessert by the black garlic 10% of weight percent meter, wheat flour 60%, milk 17%, vegetable oil or butter 5%, cassia bark 3%, granulated sugar 5%.
6, do main raw material by black garlic, make jelly, this jelly is to make black garlic jelly by the black garlic 20% of weight percent meter, tremella 10%, thickener (flour) 5%, honey 5%, granulated sugar 5%, peach 5%, apple 10%, grape 10%, pears 10%, mango 5%, orange 5%, hawthorn 5%, almond 5% (fruit that all refers to stoning).
7, do main raw material by black garlic, make vinegar, this vinegar is to make black garlic vinegar by the black garlic 40% of weight percent meter, apple 10%, persimmon 10%, ginger 5% water 35%.
Black made its production method of product of garlic of above-mentioned 1-7 all adopts the conventional production method of like product, so no longer repeat.The invention reside in the product that protection is made with black garlic, the black garlic product of promptly protecting the prescription of product and component and making by this prescription.
8, black garlic also can be added in the medicine, makes medicine, and prevention and treatment disease comprise following aspects:
Improve the health, delay senility: edible garlic can promote the metabolism in the human body, make health healthy more, be difficult for ill; The main component allicin of garlic has delaying cell aging, strengthens bodily fuctions's effect; And allicin promotes protein and organic sugar combination in addition, purifies the blood, and promotes the effect that red blood cell increases in the blood; Simultaneously, allicin also can be strengthened brain and adrenal gland etc. and produce hormonal organ, thereby promotes hormone secretion, because that hormonal deficiency can cause is ill easily, aggravation is old and feeble;
Anti-cancer: the allicin in the garlic is kept the growth of normal cell on the one hand, can prevent from the other hand to cause to wear out, the arch-criminal-oxygen production of cancer.Therefore, it can effectively suppress generation, growth, the breeding of cancer cell.In addition, the germanium of one of garlic composition has antitumaous effect, because a large amount of extraction Ge element is a danger close, picked-up germanium is desirable method from food such as garlic;
Prevent artery sclerosis: allicin can decompose and causes arteriosclerotic arch-criminal-cholesterol;
The curative effect of diabetes: the composition allicin of garlic combines with vitamin B1 and generates the garlic vitamin B1, and it more can promote the metabolism of saccharic than common vitamin B1, and simultaneously, allicin can also actively promote the pancreas excreting insulin.Frequent edible garlic is for the functional rehabilitation of pancreas, the normalization of blood sugar and the remarkable result that set up.These improvement to diabetes have very big help;
The curative effect of hepatopathy: garlic has the ability of the comprehensive effect of raising, reinforcement, maintenance liver, has more the effect of sterilization, detoxifcation, and then improves the function of detoxification of liver, and prevention hepatitis, healing excessive drinking are excessively had remarkable result.
Claims (10)
1. the method for a ferment making black garlic, it is characterized in that, be to adopt far infrared heating device, produce anion, it is to soak 1-3 minute in 15-35 ℃ the garlic fermentation inducement liquid that uncooked garlic is placed temperature, and place after pulling out to add hot fermentation in the Far-infrared Heating device step by step: step 1 is put into temperature 20-50 ℃ to uncooked garlic again, in the heater container of humidity 60-80%, make it manage fermentation 8-10 hour; Step 2, design temperature are 50-70 ℃, and humidity is 65-90%, and the time remains in 20-30 hour scope, and slowly fermentation makes its maturation; Step 3, design temperature are 70-85 ℃, and humidity is 75-95%, and the further fermentation through 170-190 hour fully is improved the garlic effect, has reduced the pungent and intrinsic peculiar smell of garlic simultaneously; Step 4, after uncooked garlic complete fermentation maturation, heating again under 90-100 ℃, black garlic generates, operation is finished, said garlic fermentation inducement liquid is by in percent weight in volume: salinity 8.6%, ethanol 4.1%, total amino acid 3.1%, protein 0.6%, sugar 12.4%, ash content 7.9%, lipid 0.02%, surplus are that water is formed, and pH value is 3.5.
2. the method for ferment making black garlic according to claim 1 is characterized in that, said salt is divided into salt, and ethanol is for being that the food of 95% ethanol or 50-70 ° is drunk liquor for mass concentration; Amino acid is any or its mixture in methionine, glutamic acid, the lysine; Protein is the protein that refines in casein, glycinin or the rice; Sugar is that sucrose, beet sugar are any; Ash content is the ash of plant straw, comprises the ash of sorghum straw, wheat straw, corn stalk or trees, can be one or more mixture; Lipid includes any vegetable oil, particularly Oleum Sesami in Oleum Sesami, peanut oil, the soya-bean oil.
3. the method for ferment making black garlic according to claim 1, it is characterized in that, adopt the FAR INFRARED HEATING stove, produce anion, it is to soak 1 minute in 25 ℃ the garlic fermentation inducement liquid that uncooked garlic is placed temperature, and place the Far-infrared Heating container to add hot fermentation step by step after pulling out again: step 1 is put into 35 ℃ of temperature to uncooked garlic, in the container of humidity 70%, make it keep fermentation 9 hours; Step 2 is 60 ℃ in temperature, and humidity is 75%, and the time kept 25 hours, and slowly fermentation makes its maturation; Step 3 is 80 ℃ in temperature, and humidity is 85%, through 180 hours further fermentation, the garlic effect fully is improved, and has reduced the pungent and intrinsic peculiar smell of garlic simultaneously; Step 4, after uncooked garlic complete fermentation maturation, heating again under 95 ℃, generate black garlic, said fermentation inducement liquid is by in percent weight in volume: salt (NaCl) 8.6%, 50-70 ° liquor, glutamic acid or lysine 3.1%, glycinin 0.6%, edible sucrose 12.4%, corn stalk ash 7.9%, Oleum Sesami 0.02%, surplus are that water is formed.
4. one kind includes the beverage that black garlic prepares, it is characterized in that this beverage is to make black Garlic beverage by the black garlic 60% of weight percent meter, date 15%, xylitol 3.7%, honey 6%, citric acid 0.3%, hawthorn 5%, apple 5%, banana 5%.
5. one kind includes the jam that black garlic prepares, it is characterized in that this jam is to make black garlic jam by the black garlic 30% of weight percent meter, date 10%, oranges and tangerines 5%, sesame 15%, grape 5%, pears 5%, strawberry 5%, hawthorn 5%, mango 5%, peach 5%, honey 10%.
6. one kind includes the chocolate that black garlic prepares, it is characterized in that this chocolate is to make black garlic chocolate by the black garlic 30% of weight percent meter, chocolate 40%, honey 2%, cocoa power 10%, shelled peanut 2%, almond 2%, cashew nut 2%, granulated sugar 6%, sesame 2%, walnut kernel 2%, soybean 2%.
7. one kind includes the bread that black garlic prepares, it is characterized in that this bread is to make black garlic bread by the black garlic 10% of weight percent meter, milk 2.5%, granulated sugar 2%, salt 0.5%, wheat flour 70%, chocolate powder 1%, cocoa power 1%, sesame 2%, walnut kernel 2%, soybean 2%, almond 2%, cashew nut 2%, honey 2%, edible yeast powder 1%.
8. a dessert that includes black garlic preparation is characterized in that, this dessert is to make black garlic dessert by the black garlic 10% of weight percent meter, wheat flour 60%, milk 17%, vegetable oil or butter 5%, cassia bark 3%, granulated sugar 5%.
9. one kind includes the jelly that black garlic prepares, it is characterized in that this jelly is to make black garlic jelly by the black garlic 20% of weight percent meter, tremella 10%, thickener 5%, honey 5%, granulated sugar 5%, peach 5%, apple 10%, grape 10%, pears 10%, mango 5%, orange 5%, hawthorn 5%, almond 5%.
10. a vinegar that includes black garlic preparation is characterized in that, this vinegar is to make black garlic vinegar by the black garlic 40% of weight percent meter, apple 10%, persimmon 10%, ginger 5% water 35%.
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