CN102048129A - Manufacturing method of fermented black garlic - Google Patents

Abstract

The invention relates to a manufacturing method of fermented black garlic, which is characterized in that the temperature and the humidity in a fermentation room are controlled, so that the endogenous enzyme of the garlic infiltrated in inoculation liquid is activated, and the internal natural fermentation process of the garlic is finished in the fermentation room. The fermented black garlic produced by the manufacturing method can be stored to the utmost extent, the physiological activity of the garlic is increased, and the garlic has good mouthfeel and no strong biting taste.

Description

The fermenting black garlic preparation method

Technical field

The present invention relates to a kind of fermenting black garlic preparation method, the physiologically active of garlic is preserved and increased to the fermenting black garlic that this method is made to greatest extent, and make its good mouthfeel, non-irritating acid.

Background technology

Garlic is the Liliaceae allium, and its property and flavor of peppery and warm is returned spleen, stomach, lung, large intestine channel, has in the following hot air heating, the paddy helping digestion disappears.Detoxifcation removes the effect of evil, clear ruffian desinsection.Think that at present main bioactivator is the peculiar sulfur-containing compound of garlic in the garlic.Modern Pharmaceutical Chemistry studies have shown that nearly kind surplus in the of 30 of the interior sulfur-bearing composition of garlic, mainly contains the diallyl trithioether, i.e. allicin, diallyl disulphide, allyl sulfide, allicin and alliin.Except that above sulfur-containing compound, trace elements such as the selenium in the garlic, germanium, and vitamin B1, vitamin A, natural components such as vitamin C also have tangible pharmacological activity.Wherein selenium, germanium, garlic alkene are in anti-oxidant, anticoagulation, detoxifcation, anticancer anti-aging in organic cell-mediated immunity, and the humoral immunity adjustment process is all being brought into play crucial effect.

The complex chemical composition of garlic, the trace element that contains nutritional labelings such as abundant vitamin, amino acid, protein, carbohydrate, inorganic salts, garlic are high with phosphorus, are magnesium, iron, silicon, aluminium, zinc etc. secondly.The triumph function of garlic comprises:

1, garlic has broad-spectrum bactericidal action, is a kind of natural broad-spectrum sterilization element;

2, garlic has health-care effect to cardiovascular system;

3, the antitumaous effect of garlic; ,

4, the non-oxidizability of garlic; According to U.S. LA medical center UCLA; Garlic can effectively be removed free radical, angiocardiopathy had preventive and therapeutic effect, allicin is also by removing the lipid peroxidation that hydroxy radical two stops in the liver pulp simultaneously, and remove ultra-oxygen anion free radical and hydroxy radical effectively, and the activity of raising catalase and gst enzyme, thereby reduce MDA; The non-oxidizability of garlic is that garlic is important and have one of function of Research Significance, and for the SOD that exists in the garlic, and SOD is a kind of metal enzyme that can catalysis superoxide anion generation disproportionated reaction.Effectively remove superoxide radical in the body, thereby effectively prevent the toxic action of active oxygen, thereby have radioresistance, antitumor and delay function such as body aging article.Superoxide dismutase (SOD) plays crucial effects to the oxidation and the anti-oxidant balance of body; this enzyme can be removed superoxide anion; the protection cell is avoided damage, thereby the height of SOD vigor has this confidential relation with aging, tumour, inflammation, autoimmunity disease, blood, cardiovascular disease, kidney trouble, disease of digestive system, radiation, drug effect etc.

Many studies show that, SOD can catalytic disproportionation ultra-oxygen anion free radical O2 generate H2O2 and water, make cell avoid the oxidative damage of O2-, the oxidation and the anti-oxidant balance of body played crucial effects; And the various extracts of garlic can improve each autonomous organ SOD level of body effectively, in the toxicity, Antiradiation injury of defence oxygen, pre-anti-aging and prevent that aspects such as tumour and inflammation from playing an important role.SOD has the MN2SOD performance anti-inflammatory factor and cytokine mediated oxidative stress; And garlic can be improved the activity of body MN2SOD, the oxidative damage that effectively prevents superoxide anion to cause.

The height of SOD vigor has directly reacted the ability of body removing oxygen radical, the amount of MDA usually can reflect the order of severity that body cell is attacked by free radical, the level that the level of MDA can directly be shown LPO in the body promptly shows the extent of damage that body lipid receptor 1 activity free radical is attacked.

Because China's planting garlic area and output rapid growth, sale of garlic and processing have become the problem of needing solution badly.The garlic health-care product of exploitation storage tolerance, not brown stain, no stink, high nutrition, high curative effect, instant, delicious flavour has become the emphasis that garlic resource develops.

As everyone knows, garlic has the function of a lot of useful healths, but owing to itself exist the shortcoming with stink, thereby can not be accepted extensively by people.The garlic deodorizing technology comprises vegetable oil deodorized method, sour deodorization method, amino acid and reduced sugar projection product deodorization method, battery ripple deodorization method, boils deodorization method, freezing deodorization method, pepper powder deodorization method etc. at present, but these processing methods exist problems such as the physiological function of processing cost height, garlic is destroyed, garlic can not be used at any time.

At present, the method for development garlic product also has a lot, as pickle, sugar system etc., but wherein exist a lot of defectives, can't remove or be added with as stink and be unfavorable for that human body is destroyed etc. with anti-reagent or physiological function.

Summary of the invention

Technical problem to be solved by this invention is: preserve and increase the physiologically active of garlic to greatest extent, and make its good mouthfeel, non-irritating acid.

The technical solution used in the present invention is: the present invention mainly is by the temperature and humidity of control in the fermenting house, makes to soak into the interior of garlic be activated at enzyme in inoculation liquid, finishes the process of the spontaneous fermentation of garlic inside.

The fermenting black garlic preparation method, its procedure of processing is:

(1) selection:, and deduct Tai Ji and foundation with the complete garlic of garlic picker selection by winnowing φ 6-7cm.

(2) infiltration is inoculated: individual hour of selection garlic infiltration 0.5-10 in inoculating solution well, preferably 0.5-5 hour, solution temperature remained on 40-120 ℃, preferably 60-80 ℃.

(3) drain: what postvaccinal garlic was neat is placed in the fermentation dish, is encased in the fermentation frame, shifts onto in the fermenting house, drains.

(4) fermentation: close the fermentation door, fermentation parameter is set, general fermentation temperature is 40-160 ℃, preferably 60-120 ℃.Humidity is controlled at 35-98%, preferably 55-95%.Fermentation time is 10-60 days, preferably 20-40 days.This moment, garlic became fermenting black garlic (Fermentation Black Garlic).

(5) dry: garlic by fermentation, indoorly dry naturally drying.

Inoculation solution of the present invention is mainly one or more water or alcoholic solution of saccharomycete, bifidobacterium longum, bifidobacterium breve, avette Bifidobacterium, bifidobacterium thermophilum, lactobacillus acidophilus, galactococcus, intermediary streptococcus, Lactobacillus casei, Lactobacillus Jensenii, Raman lactobacillus etc.

The control of the temperature and humidity that is adopted that the present invention adopts is controlled fermentation temperature and humidity by heating tube and spray system in the microcomputer control fermenting house.

The specific embodiment

Embodiment one

Fermenting black garlic

(1) selection:, and deduct Tai Ji and foundation with the complete garlic of garlic picker selection by winnowing φ 6.5cm.

(2) soak into inoculation: the garlic that selection is good was soaked in containing 0.5% saccharomycetic inoculation solution 4 hours, and solution temperature remains on 60 ℃.

(3) drain: what postvaccinal garlic was neat is placed in the fermentation dish, is encased in the fermentation frame, shifts onto in the fermenting house, drains.

(4) fermentation: close the fermentation door, fermentation parameter is set, fermentation temperature is 80-100 ℃.Humidity is controlled at 65-75%.Fermentation time is 40 days.

This moment, garlic became fermenting black garlic (Fermentation Black Garlic).

(5) dry: garlic by fermentation, indoorly dry naturally drying.

Press the fermenting black garlic that embodiment one makes, its substance about 45g, moisture about 45%, total amino acid content is about 11%, polyphenol content is about 20%.

Embodiment two

Fermenting black garlic

(1) selection:, and deduct Tai Ji and foundation with the complete garlic of garlic picker selection by winnowing φ 6.0cm.

(2) soak into inoculation: the garlic that selection is good was soaked in the saccharomycetic inoculation solution that contains 0.2% galactococcus and 0.3% 8 hours, and solution temperature remains on 50 ℃.

(3) drain: what postvaccinal garlic was neat is placed in the fermentation dish, is encased in the fermentation frame, shifts onto in the fermenting house, drains.

(4) fermentation: close the fermentation door, fermentation parameter is set, fermentation temperature is 60-80 ℃.Humidity is controlled at 55-75%.Fermentation time is 30 days.

This moment, garlic became fermenting black garlic (Fermentation Black Garlic).

(5) dry: garlic by fermentation, indoorly dry naturally drying.

Press the fermenting black garlic that embodiment two makes, its substance about 40g, moisture about 48%, total amino acid content is about 10%, polyphenol content is about 18%.

Claims (3)

1. fermenting black garlic preparation method, it is characterized in that: described preparation method has:

(1) selection:, and deduct Tai Ji and foundation with the complete garlic of garlic picker selection by winnowing φ 6-7cm.

(2) infiltration is inoculated: individual hour of selection garlic infiltration 0.5-10 in inoculating solution well, preferably 0.5-5 hour, solution temperature remained on 40-120 ℃, preferably 60-80 ℃.

(3) drain: what postvaccinal garlic was neat is placed in the fermentation dish, is encased in the fermentation frame, shifts onto in the fermenting house, drains.

(4) fermentation: close the fermentation door, fermentation parameter is set, general fermentation temperature is 40-160 ℃, preferably 60-120 ℃.Humidity is controlled at 35-98%, preferably 55-95%.Fermentation time is 10-60 days, preferably 20-40 days.This moment, garlic became fermenting black garlic (Fermentation Black Garlic).

(5) dry: garlic by fermentation, indoorly dry naturally drying.

2. mode according to claim 1, the inoculation solution that it is characterized in that step (2) are mainly one or more water or alcoholic solution of saccharomycete, bifidobacterium longum, bifidobacterium breve, avette Bifidobacterium, bifidobacterium thermophilum, lactobacillus acidophilus, galactococcus, intermediary streptococcus, Lactobacillus casei, Lactobacillus Jensenii, Raman lactobacillus etc.

3. mode according to claim 1 is characterized in that controlling fermentation temperature and humidity by heating tube and spray system in the microcomputer control fermenting house in the step (4).