CN102178198A - Black garlic and fermentation method thereof - Google Patents

Abstract

The invention relates to a fermentation method of black garlic, which comprises the following: (1) a step of low-temperature fermentation, which is to place the garlic at 2 to 8 DEG C for 4 to 6 days; (2) a step of high-temperature and high-humidity fermentation, which is to seal the garlic treated by the step (1) in a closed container, fill saturated NaCl solution at the bottom of the container and at a position where the saturated NaCl solution is not contacted with garlic, raise the temperature in the container to 70 to 80 DEG C, and keep the temperature for 7 to 15 days; and (3) a step of normal-temperature fermentation, which is to cool the closed container to room temperature after 7 to 15 days of high-temperature and high-humidity fermentation, keep the temperature continuously for 2 to 6 days, and take out the fermented product to obtain the black garlic. When the method is used for producing the black garlic, the fermentation time is greatly shortened, all needed processes can be accomplished in 13 to 27 days, additives are not added in the fermentation period, the cost is greatly reduced and the making process is simple. And the method is suitable for industrial production.

Description

A kind of black garlic and fermentation process thereof

Technical field

The invention belongs to garlic deep process technology field, is a kind of black garlic and fermentation process thereof.

Background technology

Black garlic has another name called black garlic, fermenting black garlic, it is on the basis that keeps the original composition of uncooked garlic, make anti-oxidant, the antiacidization effect of uncooked garlic improve tens of times, to strengthening body immunity, recovering human-body fatigue, keep health to play huge positive role, and taste is sour-sweet, the food back is no garlicky, not getting angry, is the health food of quick-acting.

Experimental studies have found that, after garlic passes through the spontaneous fermentation of short-term, its oxidation resistance, promptly the removing ability to hydroperoxides increases, and other has experiment that garlic 80% ethanol extract basic antioxygenic property is in the short period of time studied.Superoxide dismutase (SOD) activity, removing hydrogen peroxide ability and polyphenol content are compared with the control group of garlic P.E in the garlic P.E of processing back, improve 13 times respectively, 10 times and 7 times.Experimental result shows, fresh garlic is by the spontaneous fermentation of relative short-term, the oxidation resistance of garlic strengthens, wherein a part is the raising that comes from the polyphenols level, because peroxide is the primary product at active oxygen radical chain reaction initial stage, hydrogen peroxide derives from the scavenging action of superoxide dismutase, so the garlic of fermenting has the good oxidization resistance energy.

In state-owned abundant garlic resource, be garlic producing country and exported country the biggest in the world, annual production accounts for 1/3 of world's total amount.China garlic and various fabricated product are except that the supply domestic consumption, also export to foreign countries in a large number, product main exit Germany, Denmark, Finland, Greece, Sweden, Italy, France, the U.S., Canada, Japan, country such as Russia and Southeast Asia, be subjected to global consumer's favor deeply, the garlic of these countries and regions 80% is from China's import, but mainly based on outlet raw produce and primary product, as bright garlic, mashed garlic series, fragrant peppery garlic leisure food series, sour-sweet garlic leisure food series, green onion flavouring series, seasoning garlic salt, fresh-keeping garlic grain, garlic dehydrating prods etc., deep processed product is also less, as high alliin garlic products and high-purity medicinal alliin, have the immune system of enhancing vigor garlic polysaccharide goods, allicin, garlic oil, products such as galic essential oil, value-added content of product is low.

By retrieval, find five pieces of patent documentations related to the present invention, wherein CN101507484 discloses a kind of enzymatic reaction black garlic fermentation method and special equipment, mainly may further comprise the steps: the enzymatic fermentation is carried out in segmentation continuously in airtight container, first section is to inspire ferment 30-50 hour at 85-95 ℃ of temperature range endoenzyme; Carrying out second section then is to continue enzymatic fermentation 60-110 hour in 65-75 ℃ of temperature range; Last the 3rd section is to continue in 55 ℃ of-65 ℃ of temperature ranges the enzymatic 60-110 hour stage of fermentation, must deceive garlic product.CN101518319 discloses a kind of black garlic and zymotechnique and installation for fermenting, comprise the steps: that whole garlic makes raw material-clear water previous cleaning-saline sook-swing in pallet-fermentation to scorch-Ageing Treatment-sterilization-vacuum or nitrogen-filled packaging, adopt mineral water steam, overall process air draft, installation for fermenting is heated, is added the damp steam pipe arrangement by steam boiler, uses complete wooden fermentation frame and container.CN101731605A discloses a kind of production and processing method of black garlic, comprises the steps: to be placed in after selected high-quality garlic is cleaned to put into fermentation plant in the fermentation box, and heat 50-80 ℃, humidification 50-80% became black garlic in one month to the garlic fermentation.CN101884413A discloses a kind of zymotechnique of high-activity black garlic, comprises the steps: the fresh garlic heat resistant plastice food bag of packing into, and adds galic essential oil and seal its spontaneous fermentation of relief; The dry processing of fermentation ends final vacuum obtains the high-activity black garlic product.CN101940293A discloses a kind of production technology of black garlic food, comprises the steps: that with lactobacillus the raw material garlic being carried out a lactic fermentation at normal temperatures earlier handles; Garlic after will handling is then packed in the closed container, closed container is placed to adopt syllogic to heat fermentation process continuously in the far infrared heating device to carry out secondary fermentation and handle again; The garlic that secondary fermentation is handled is placed on and carries out the ripe processing of later stage ferment in the thermostatic chamber at last, promptly gets and deceives garlic food; The ambient humidity that a lactic fermentation processing, secondary fermentation are handled and the later stage ferment is ripe when handling is 60-80%.

Above-mentioned five pieces of patent documentations mostly are to improve to some extent on process conditions in the forming process of black garlic and the process units, but with the technical scheme of present patent application in essence different are arranged.

Summary of the invention

The objective of the invention is to overcome the deficiencies in the prior art part, a kind of preparation method is simple, fermentation period is short, cost is low black garlic and fermentation process thereof are provided.

The present invention realizes that the technical scheme of purpose is as follows:

A kind of fermentation process of black garlic, step is as follows:

(1) cold fermentation: garlic was placed 4-6 days down in 2-8 ℃;

(2) hot and humid fermentation: the garlic after step (1) placement is encapsulated in the closed container, and not contacting in the bottom of container and with garlic is placed with saturated NaCl solution, and container is heated to 70-80 ℃, keeps this temperature to place 7-15 days;

(3) normal temperature fermentation: after 7-15 days, closed container is reduced to room temperature through hot and humid fermentation, continue to keep 2-6 days, take out, promptly get and deceive garlic.

And, described between hot and humid yeast phase NaCl solution be in saturation state all the time.

A kind of black garlic adopts above-mentioned fermentation process fermentation to obtain.

Advantage of the present invention and beneficial effect are:

1, the present invention is raw material with the garlic, garlic was placed 4-6 days down through 2-8 ℃ successively, to improve the alliin content in the garlic, then garlic is placed the bottom placing on the pallet in the closed container of the open-top receptacle that saturated NaCl solution is housed, through the technical method of high-temperature process and reduction Temperature Treatment, the black garlic quality that fermentation obtains is soft, and mouthfeel is fragrant and sweet, aromatic flavour, other nutritional labelings such as protein content obtain conspicuousness and improve.

2, the fermentation time of the black garlic of the method acquisition of the present invention's employing shortens greatly, only just can finish required whole technology in 13-27 days, during the formation

Do not add any additives, cost reduces greatly, and manufacture craft is simple, is fit to suitability for industrialized production.

The specific embodiment

The invention will be further described below by specific embodiment, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.

Embodiment 1

A kind of black garlic and fermentation process thereof, step is as follows:

(1) selects materials: do not choose germination, the good garlic of outward appearance;

(2) cold fermentation: garlic was placed 4 days down in 2-8 ℃;

(3) hot and humid fermentation: the garlic after step (2) placement is encapsulated in the closed container, do not contact in the bottom of container and with garlic and to be placed with saturated NaCl solution, container slowly is heated to 70-80 ℃, keep this temperature to place 7 days, should guarantee that during this period NaCl solution is in saturation state all the time, and the container that holds saturated NaCl solution is uncovered, solution freely volatilize in closed container (following examples are identical);

This step utilizes the assurance of saturated NaCl solution to form the interior humidity level of closed container, guarantees humidity environment required when garlic is fermented.

(4) normal temperature fermentation: after 7 days, closed container is reduced to room temperature through hot and humid processing, continue to keep 2 days, take out, black garlic gets product.

Embodiment 2

A kind of black garlic and fermentation process thereof, step is as follows:

(1) selects materials: do not choose germination, the good garlic of outward appearance;

(2) cold fermentation: garlic was placed 6 days down in 2-8 ℃;

(3) hot and humid fermentation: the garlic after step (2) placement is encapsulated in the closed container, do not contact in the bottom of container and with garlic and to be placed with saturated NaCl solution, container slowly is heated to 70-80 ℃, keep this temperature to place 15 days, should guarantee that during this period NaCl solution is in saturation state all the time;

This step utilizes the assurance of saturated NaCl solution to form the interior humidity level of closed container, guarantees humidity environment required when garlic is fermented.

(4) normal temperature fermentation: after 15 days, closed container is reduced to room temperature through hot and humid processing, continue to keep 6 days, take out, black garlic gets product.

Embodiment 3

A kind of black garlic and fermentation process thereof, step is as follows:

(1) selects materials: do not choose germination, the good garlic of outward appearance;

(2) cold fermentation: garlic was placed 5 days down in 2-8 ℃;

(3) hot and humid fermentation: the garlic after step (2) placement is encapsulated in the closed container, do not contact in the bottom of container and with garlic and to be placed with saturated NaCl solution, container slowly is heated to 70-80 ℃, keep this temperature to place 10 days, should guarantee that during this period NaCl solution is in saturation state all the time;

This step utilizes the assurance of saturated NaCl solution to form the interior humidity level of closed container, guarantees humidity environment required when garlic is fermented.

(4) normal temperature fermentation: after 10 days, closed container is reduced to room temperature through hot and humid processing, continue to keep 4 days, take out, black garlic gets product.

By analyzing, the black garlic quality that obtains with this technology is soft, mouthfeel is fragrant and sweet, and aromatic flavour, other nutritional labelings such as protein content obtain conspicuousness and improve, Production Time shortens greatly, only just can finish required whole technology in 13-27 days, and not need to add any additives, manufacture craft is simple, cost is lower, is fit to suitability for industrialized production.

Claims (3)

1. the fermentation process of a black garlic, it is characterized in that: step is as follows:

(1) cold fermentation: garlic was placed 4-6 days down in 2-8 ℃;

(2) hot and humid fermentation: the garlic after step (1) placement is encapsulated in the closed container, and not contacting in the bottom of closed container and with garlic is placed with saturated NaCl solution, and container is heated to 70-80 ℃, keeps this temperature to place 7-15 days;

(3) normal temperature fermentation: after 7-15 days, closed container is reduced to room temperature through hot and humid fermentation, continue to keep 2-6 days, take out, promptly get and deceive garlic.

2. the fermentation process of black garlic according to claim 1 is characterized in that: described between hot and humid yeast phase NaCl solution be in saturation state all the time.

3. a black garlic is characterized in that: adopt claim 1 or 2 described fermentation process fermentations to obtain.