CN101756131A - Additive-free ripe black garlic and paste food and making method thereof - Google Patents
Additive-free ripe black garlic and paste food and making method thereof Download PDFInfo
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- CN101756131A CN101756131A CN200910162735A CN200910162735A CN101756131A CN 101756131 A CN101756131 A CN 101756131A CN 200910162735 A CN200910162735 A CN 200910162735A CN 200910162735 A CN200910162735 A CN 200910162735A CN 101756131 A CN101756131 A CN 101756131A
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Abstract
The present invention relates to an additive-free ripe black garlic, a paste food of the additive-free ripe black garlic and a making method thereof. The present invention is characterized in that the additive-free ripe black garlic is made by the following steps: raw garlic or raw garlic rice is first cleaned and drained, then put in a place having a temperature of 60 DEG C to 75 DEG C and 75 to 90% humidity for 10 to 20 days, and finally put in a place having a temperature of 35 DEG C to 45 DEG C and 45 to 55% humidity to be quickly dried for 1 to 2 days, water accounts for 45 to 55% of the ripe black garlic, and the sugar content is from 45% to 55%; the paste food of the additive-free ripe black garlic mainly consists of additive-free ripe black garlic and fluid edible substances uniformly mixed with the additive-free ripe black garlic. The present invention has the advantages that the technical processes for making the additive-free ripe black garlic and the paste food thereof are simple and easily controlled, the making cost is low, and the stable product quality is ensured.
Description
One, technical field
The present invention relates to food and processing method thereof, relate in particular to the ripe black garlic of no additive and the ripe black garlic paste food of no additive and preparation method thereof
Two, background technology
Garlic has long applicating history at home and abroad as edible flavouring and medicinal raw material.In people's life, garlic is not only pungent tasty and refreshing because of it, can improve appetite and direct eating, and makes delicious food as the culinary art condiments; Simultaneously, because of it has outstanding medical effect, as having of describing in the Compendium of Material Medica " loose cold, change temperature, desinsection, detoxify, cure cold, nasal obstruction, the deficiency syndrome of the lung, chronic cough, antibiotic, dysentery only " function, and widely use in medical science, healthcare field.For many years, the Application and Development of garlic products has become the heat subject of association area expert, scholar's research.In the international market, also be sure to occupy the prostatitis as its sales volume of raw material of health food always.Result of study in recent years shows, edible garlic not only has antifatigue, anti-stress effect, and based on its high-efficiency antioxidant, it prevents the habits and customs disease in addition, activating immune system, antiviral, antibacterium, anti-infective, prevent artery sclerosis, hypertension and protect the anti-old effect of liver.Particularly the U.S. regards garlic as the representative food of tool antitumaous effect in designer's food plan (Designer foods program).But, the garlic that obtains favorable comment like this is because the strong impulse smell that its active ingredient allicin gives out, after particularly directly edible, cause GI irritative response easily, usually have strong, painful garlic odour flavor in the expiration, and kept someone at a respectful distance by numerous personages or limit ediblely, had a strong impact on as popularizing of the garlic of the effective food of health edible.
Contain compositions such as alliin, allinnase, allicin in the uncooked garlic, alliin in the allicin garlic forms through the effect of allinnase, be that garlic is distinctive, the reason material of sharp strongly property smell, its unstable chemcial property, ingest and afterwards under gastric acid environment, understand inactivation at once, therefore, not only can not utilize, excessive taking also can cause the human body anaemia; In addition, allicin easily produces pessimal stimulation damage stomach lining to alimentary canal.Alliin content reaches more than 3% in the uncooked garlic, and SOD activity (antioxygenic property) is approximately 150 μ g/ml, and S-pi-allyl-L-cysteine content is approximately 23 μ g/g, and plant polyphenol content is approximately 0.35%, and free aminoacid content is approximately 3%.
In order to reduce the gastrointestinal irritation of uncooked garlic effectively, clear up in the edible deutostoma residual garlic odour flavor, keep the health-care effect of garlic simultaneously as far as possible, people are seeking some effective modification methods always.For example, smell the novel species breeding of garlic by nothing; Or utilize super-pressure to make the allinnase inactivation in the uncooked garlic form odorless garlic; Or boiling garlic and refining flax mix, and makes odorless garlic processed food of pasty state or the like after adding bloom and honey again.Though the commodity of various odorless garlics are arranged on the market now, all exist the back expiration deodorizing of ingesting insufficient basically, the problems such as garlic validity reduction that odorless processing is later.In recent years, occurred the black garlic new product of maturation through ferment making at home and abroad on the market again, ripe black garlic does not contain alliin, allicin, and its characteristic component is S-pi-allyl-cysteine, non-glycosylation compound etc.; Comparing free amino acid with uncooked garlic increases by 50%, and oxidation resistance index S OD activity reaches 10 times of uncooked garlic, band acid during taste is sweet, and based on sweet, mouthfeel is good; And take the no halitosis in back, be of high nutritive value, medical effective.But the ripe black garlic of ferment making must be adopted additive and complex process at present, as publication number is middle introduction of Chinese patent application " method of ferment making black garlic " of CN101120783A, must adopt far infrared heating device and mix the fermentation inducement agent of producing by multiple material such as salinity, ethanol, amino acid, protein, carbohydrate and ester class, because band additive food can have a negative impact to the food performance, and above-mentioned technical process is complicated, technique controlling difficulty is big, production efficiency is reduced, and cost of manufacture improves.Publication number be JP2006-149325A Japanese Patent Application Publication a kind of " fermentation black garlic and preparation method thereof ", adopt the method for oneself's fermentation to make black garlic, but its black garlic yield rate of producing through one time fermentation is low, production cycle is long, simultaneously, the black garlic humidity height that its method is produced, and the drying process temperature that it provides is low and temperature range is narrower, to the environmental requirement height, be unfavorable for large batch of production.
Three, summary of the invention
Main purpose of the present invention is at the problems referred to above, a kind of any additive that need not is provided, only use the natural process of pure physics, by regulating the environment temperature and humidity, adopt four sections and add hot fermentation, allow uncooked garlic utilize self contained yeast slowly and fully fermenting-ripening ripe black garlic of no additive and preparation method thereof and contain and have or not the ripe black garlic paste food of additive.
The technical solution adopted for the present invention to solve the technical problems is:
The ripe black garlic of a kind of no additive, it is characterized in that it being to make as follows: at first uncooked garlic that wash clean and drop water purification are divided or living garlic rice are that 60～75 ℃, humidity are to place 10～20 days in 75～90% the environment in temperature, make its spontaneous fermentation become black garlic intermediate; Be that 35～45 ℃, humidity are in 45～55% the environment with described black garlic intermediate in temperature then, carry out rapid draing and handled 1～2 day, make the moisture of described black garlic intermediate be controlled at 45-55%, pol is controlled at 45-55% and obtains ripe black garlic.
A kind of preparation method of not having the ripe black garlic of additive is characterized in that comprising the steps:
With uncooked garlic or living garlic rice wash clean and drop water purification branch; Uncooked garlic or living garlic rice that the drop water purification is divided seal in the aluminum alloy container of packing into, then container is put in the fermenting cellar together with uncooked garlic, utilize the contained yeast of garlic self to make its spontaneous fermentation, described spontaneous fermentation process adopts four sections heating, four sections heating are followed successively by: 1. set fermentation indoor temperature 70 degree, humidity 90% kept 2-4 days; 2. set fermentation indoor temperature 72 degree, humidity 85% kept 3-7 days, sealing aluminium alloy container again after wherein the 3rd day in described 7 days opened aluminum alloy container and left standstill 100-120 minute; 3. set fermentation indoor temperature 75 degree, humidity 80% kept 4-6 days; 4. set fermentation indoor temperature 70 degree, humidity 75% kept 1-3 days; After making uncooked garlic or the spontaneous fermentation of living garlic rice, above-mentioned four sections heating obtain black garlic intermediate; Is that 35～45 ℃, humidity are in 45～55% the environment with black garlic intermediate in temperature, carries out rapid draing 1～2 day, makes black garlic intermediate moisture be controlled at 45-55% after dry run finishes, pol is controlled at 45-55% and obtains ripe black garlic.
A kind of paste food that has or not the ripe black garlic of additive that contains, it is characterized in that by no additive ripe deceive garlic and with it mixed uniformly mobile edible material from soybeans form.
Contain in the paste food that has or not the ripe black garlic of additive at this and also to contain food additives.
The invention has the beneficial effects as follows: the preparation method that adopts the black garlic of maturation provided by the invention, neither need to add any additive, do not need complicated process means yet, the production process that makes ripe black garlic is to allow uncooked garlic utilize self contained yeast pure natural technical process of fermenting-ripening fully, therefore can obtain to be different from the ripe black garlic of pure natural of the no additive of existing black garlic quickly; And then the ripe paste food of deceiving garlic of the pure natural that can make no additive; And preparation method is easy, product quality is controlled easily, the production efficiency height.
Four, the specific embodiment
Table 1 shows and adopts method provided by the invention to make the data of ripe black garlic embodiment 1-4 and Comparative Examples.
The present invention is described in detail below in conjunction with each embodiment and table 1.
Embodiment 1
The ripe black garlic of a kind of no additive sees Table 1 data, comprises following making step:
(a) with 100Kg uncooked garlic wash clean and drop water purification branch;
(b) uncooked garlic that the drop water purification is divided is shared in 10 aluminum alloy containers, puts into fermenting cellar and makes its spontaneous fermentation, and described spontaneous fermentation process adopts four sections heating, and four sections heating are followed successively by: 1. set fermentation indoor temperature 70 degree, humidity 90% kept 2-4 days; 2. set fermentation indoor temperature 72 degree, humidity 85% kept 3-7 days, sealing aluminium alloy container again after wherein the 3rd day in described 7 days opened aluminum alloy container and left standstill 100-120 minute; 3. set fermentation indoor temperature 75 degree, humidity 80% kept 4-6 days; 4. set fermentation indoor temperature 70 degree, humidity 75% kept 1-3 days; After making uncooked garlic or the spontaneous fermentation of living garlic rice, above-mentioned four sections heating obtain black garlic intermediate; Is that 35～45 ℃, humidity are in 45～55% the environment with black garlic intermediate in temperature, carries out rapid draing 1～2 day, makes black garlic intermediate moisture be controlled at 45-55% after dry run finishes, pol is controlled at 45-55% and obtains ripe black garlic.The temperature of maturing chamber, humidity are regulated and can be realized easily by the conventional equipment air-heater in the actual fabrication.
(c) will deceive the garlic intermediate is that 25 ℃, humidity are to place in 50% the environment to carry out drying in 2 days and handle in temperature, obtains 61Kg and is the black maturation that contains moisture 52%, pol 45% and deceives garlic, garlic shape invariance.In this step, black garlic intermediate can still be placed in the maturing chamber, and temperature, the humidity of regulating maturing chamber by air-heater get final product.Moisture and pol can be finished by the moisture teller and the pol analyzer of routine in the ripe black garlic.
The tables of data of table 1 embodiment 1-3 and Comparative Examples
| Embodiment 100Kg uncooked garlic is a raw material | Fermentation temperature ℃ | Fermentation humidity % | The fermentation time sky | Baking temperature ℃ | Dry humidity % | Drying time the sky | Ripe black garlic moisture % | Ripe black garlic pol % | Ripe black garlic weight Kg |
| ??1 | ??60 | ??79 | ??20 | ??40 | ??50％ | ??2 | ??52 | ??45 | ??61 |
| ??2 | ??72 | ??90 | ??16 | ??45 | ??48 | ??2 | ??50 | ??46 | ??59 |
| ??3 | ??75 | ??85 | ??15 | ??55 | ??53 | ??1 | ??53 | ??45 | ??61 |
| Comparative Examples 1 | ??50 | ??60 | ??20 | ||||||
| Comparative Examples 2 | ??90 | ??50 | ??20 |
Embodiment 2
In the present embodiment, operating procedure is with embodiment 1, concrete data are as shown in table 1, and the fermentation temperature of uncooked garlic is 72 ℃, and fermentation humidity is 90%, fermentation time is 16 days, 45 ℃ of baking temperatures, dry humidity 48%, 2 days drying times, the final 59Kg that obtains is the black black garlic of maturation that contains moisture 50%, pol 46%, garlic shape invariance.
Embodiment 3
In the present embodiment, operating procedure is with embodiment 1, and concrete data are as shown in table 1, and the fermentation temperature of uncooked garlic is 75 ℃, and fermentation humidity is 85%, and fermentation time is 15 days, 55 ℃ of baking temperatures,
Dry humidity 53%, finally obtains 61Kg and is the black black garlic of maturation that contains moisture 53%, pol 45%, garlic shape invariance 1 day drying time.
Comparative Examples 1
With 10Kg uncooked garlic wash clean and drop water purification branch, and spread in aluminum alloy container, then container is put into temperature and be 50 ℃, humidity and be in 60% the maturing chamber, place after 20 days, uncooked garlic takes place to rot, and the shape collapse becomes the mud shape.
Comparative Examples 2
With 10Kg uncooked garlic wash clean and drop water purification branch, and spread in aluminum alloy container, then container is put into temperature and be 90 ℃, humidity and be in 50% the maturing chamber, place after 20 days, uncooked garlic is dried to hazel hard thing shape.
The present invention also provides and contains the paste food that has or not the ripe black garlic of additive, it is characterized in that mainly by no additive ripe deceive garlic and with it mixed uniformly mobile edible material from soybeans form.Adopt conventional mixed refining method to make, in the ripe black garlic of no additive, add mobile edible material from soybeans promptly through mixed refining.During actual fabrication,, in not having the black garlic of the maturation of interpolation, add mobile edible material from soybeans such as honey, vinegar and edible oil or the like, become paste food through mixed refining according to the different taste of different people.Fluidity substance so long as edible material from soybeans just have no particular limits.According to the different taste requirement of different people, the part by weight of ripe black garlic and mobile edible material from soybeans is generally: ripe black garlic 30-70%, mobile edible material from soybeans 70-30%.The mixed refining equipment that mixed refining can use mixer etc. to know.
Also can add food additives in above-mentioned containing in the paste food that has or not the ripe black garlic of additive.During making, in the ripe black garlic of no additive, add mobile edible material from soybeans and food additives promptly through mixed refining.The amount of additive should be ripe black garlic and below 5% of mobile edible material from soybeans total amount.
Above-mentioned food additives comprise multiple organic acid, xylitol, oligosaccharides, pectin, cold sky, spermine acid etc. such as citric acid, can further improve the color, smell and taste of above-mentioned paste food like this.Below in conjunction with the example explanation.
Embodiment 4
Do not have in the black garlic of the maturation of interpolation at 1kg, add honey 0.5kg, put the decompression mixer together into and fully stir, make the paste food of thickness.
Claims (4)
1. a no additive maturation is deceived garlic, it is characterized in that it being to make as follows: at first uncooked garlic that wash clean and drop water purification are divided or living garlic rice are that 60～75 ℃, humidity are to place 10～20 days in 75～90% the environment in temperature, make its spontaneous fermentation become black garlic intermediate; Be that 35～45 ℃, humidity are in 45～55% the environment with described black garlic intermediate in temperature then, carry out drying and handled 1～2 day, make the moisture of described black garlic intermediate be controlled at 45-55%, pol is controlled at 45-55% and obtains ripe black garlic.
2. a preparation method of not having the ripe black garlic of additive is characterized in that comprising the steps:
A) with uncooked garlic or living garlic rice wash clean and drop water purification branch;
B) uncooked garlic that the drop water purification is divided or living garlic rice seal in the aluminum alloy container of packing into, then container is put in the fermenting cellar together with uncooked garlic, utilize the contained yeast of garlic self to make its spontaneous fermentation, described spontaneous fermentation process adopts four sections heating, four sections heating are followed successively by: 1. set fermentation indoor temperature 70 degree, humidity 90% kept 2-4 days; 2. set fermentation indoor temperature 72 degree, humidity 85% kept 3-7 days, sealing aluminium alloy container again after wherein the 3rd day in described 7 days opened aluminum alloy container and left standstill 100-120 minute; 3. set fermentation indoor temperature 75 degree, humidity 80% kept 4-6 days; 4. set fermentation indoor temperature 70 degree, humidity 75% kept 1-3 days; After making uncooked garlic or the spontaneous fermentation of living garlic rice, above-mentioned four sections heating obtain black garlic intermediate;
C) will deceive the garlic intermediate is that 35～45 ℃, humidity are in 45～55% the environment in temperature, carries out rapid draing 1～2 day, makes black garlic intermediate moisture be controlled at 45-55% after dry run finishes, pol is controlled at 45-55% and obtains ripe black garlic.
3. one kind contains the paste food that has or not the ripe black garlic of additive, it is characterized in that by no additive ripe deceive garlic and with it mixed uniformly mobile edible material from soybeans form.
4. the paste food that has or not the ripe black garlic of additive that contains according to claim 3 is characterized in that containing in the paste food that has or not the ripe black garlic of additive at this and also contains food additives.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940293A (en) * | 2010-07-28 | 2011-01-12 | 连云港口福食品有限公司 | Production technology of black garlic foods |
| CN102178198A (en) * | 2011-06-10 | 2011-09-14 | 济南康泽生物科技有限公司 | Black garlic and fermentation method thereof |
| CN102742802A (en) * | 2012-07-19 | 2012-10-24 | 徐州绿之野生物食品有限公司 | Processing method of garlic product |
| CN103039925A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black allium chinensis food and preparation method thereof |
| CN104305080A (en) * | 2014-10-11 | 2015-01-28 | 徐州绿之野生物食品有限公司 | Method for rapidly preparing black garlic |
| CN104770687A (en) * | 2015-04-27 | 2015-07-15 | 天津商业大学 | Processing method for preparing black garlic at ultrahigh pressure |
| CN104839585A (en) * | 2015-05-20 | 2015-08-19 | 新疆玉维鲜农业科技中心 | Black garlic processing method |
| CN104905182A (en) * | 2015-01-08 | 2015-09-16 | 青岛国农金蒜生物保健科技有限公司 | A production method of black garlic |
| CN106072544A (en) * | 2016-06-27 | 2016-11-09 | 山东晨农生物科技有限公司 | A kind of black Bulbus Allii processing method |
| CN107594425A (en) * | 2017-09-28 | 2018-01-19 | 龚晓芳 | A kind of black garlic processing technology |
| FR3106035A1 (en) * | 2020-01-14 | 2021-07-16 | Sarl Les Croquignolles | Method for coloring and stabilizing fruits and / or vegetables. |
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2009
- 2009-08-12 CN CN200910162735A patent/CN101756131A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940293A (en) * | 2010-07-28 | 2011-01-12 | 连云港口福食品有限公司 | Production technology of black garlic foods |
| CN101940293B (en) * | 2010-07-28 | 2012-05-23 | 连云港口福食品有限公司 | Production technology of black garlic foods |
| CN102178198A (en) * | 2011-06-10 | 2011-09-14 | 济南康泽生物科技有限公司 | Black garlic and fermentation method thereof |
| CN102178198B (en) * | 2011-06-10 | 2012-07-25 | 济南康泽生物科技有限公司 | Black garlic and fermentation method thereof |
| CN102742802B (en) * | 2012-07-19 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Processing method of garlic product |
| CN102742802A (en) * | 2012-07-19 | 2012-10-24 | 徐州绿之野生物食品有限公司 | Processing method of garlic product |
| CN103039925A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black allium chinensis food and preparation method thereof |
| CN104305080A (en) * | 2014-10-11 | 2015-01-28 | 徐州绿之野生物食品有限公司 | Method for rapidly preparing black garlic |
| CN104905182A (en) * | 2015-01-08 | 2015-09-16 | 青岛国农金蒜生物保健科技有限公司 | A production method of black garlic |
| CN104770687A (en) * | 2015-04-27 | 2015-07-15 | 天津商业大学 | Processing method for preparing black garlic at ultrahigh pressure |
| CN104839585A (en) * | 2015-05-20 | 2015-08-19 | 新疆玉维鲜农业科技中心 | Black garlic processing method |
| CN106072544A (en) * | 2016-06-27 | 2016-11-09 | 山东晨农生物科技有限公司 | A kind of black Bulbus Allii processing method |
| CN107594425A (en) * | 2017-09-28 | 2018-01-19 | 龚晓芳 | A kind of black garlic processing technology |
| FR3106035A1 (en) * | 2020-01-14 | 2021-07-16 | Sarl Les Croquignolles | Method for coloring and stabilizing fruits and / or vegetables. |
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Application publication date: 20100630 |