CN102224917B - Production methods of fermented black garlic - Google Patents
Production methods of fermented black garlic Download PDFInfo
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- CN102224917B CN102224917B CN201110111538A CN201110111538A CN102224917B CN 102224917 B CN102224917 B CN 102224917B CN 201110111538 A CN201110111538 A CN 201110111538A CN 201110111538 A CN201110111538 A CN 201110111538A CN 102224917 B CN102224917 B CN 102224917B
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Abstract
The invention discloses production methods of fermented black garlic, relates to production methods of black garlic, and solves the problems that the current fermented black garlic requires long fermentation time, and the black garlic fermentation method with relatively short fermentation time needs a specific fermentation device, or the content of nutrient components is low. The methods disclosed by the invention respectively comprise the following steps: method one, mechanically peeling the garlic, washing and putting in a closed fermentation container; and method two, performing continuous variable-temperature fermentation. The fermentation time of both production methods of fermented black garlic provided by the invention is 5.92-8.04 days and is very short, while the high content of nutrient components in the fermented black garlic are guaranteed at the same time. The two production methods of fermented black garlic provided by the invention do not need a specific fermentation device and can produce the fermented black garlic by use of the existing device, thereby saving resources and funds. The methods disclosed by the invention are applied to the fermentation production of the fermented black garlic.
Description
Technical field
The present invention relates to the production method of black garlic.
Background technology
Fermenting black garlic is to use fresh uncooked garlic, the food that belt leather is processed after fermentation in the fermenting case, and the micronutrient levels in the black garlic is higher, and taste is sour-sweet, and is no garlicky; Have effect anti-oxidant, antiacidization, be particularly suitable for three high crowds, and the cancer patient.Because the every 100g of black garlic that present prepared goes out contains moisture 43.6g, heat 1100KJ, sugared 41.4g, protein 10.4g, fatty 5.1g, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg, Cobastab
610.726mg, Cobastab
20.126mg, nicotinic acid 10.048mg, moisture, fat etc. significantly is lower than fresh uncooked garlic, and trace element, protein, sugar part, vitamin etc. significantly improve, so be considered to a kind of health food of excellence.
Fermenting black garlic fermentation at present generally needs 60～90 days, and long because of fermentation time, energy consumption is high, causes its cost high, is difficult to popularize and promote.Though through researcher's unremitting effort, adopt specific method can the fermentation time of fermenting black garlic be shortened to 6 days, this method need be used specific installation for fermenting.And all there is the nutrient composition content problem of lower in the fermenting black garlic method of existing bob ferment time (sending out about about 10 days).
Summary of the invention
It is long that the present invention will solve present fermenting black garlic fermentation time, and the short black garlic fermentation process of fermentation time need adopt the specifically fermentation device, perhaps has the nutrient composition content problem of lower, and the production method of the fermenting black garlic that provides.
First kind of fermenting black garlic carries out according to the following steps:
One, in garlic machinery decortication, the sealed fermenting container of packing into after cleaning; Two, continuous temperature-variable fermentation: humidity is controlled to be 60%～80% all the time in the round; Fermentation temperature at the uniform velocity is warming up to 60 ℃ by 28 ℃, at the uniform velocity is warming up to 95 ℃ by 60 ℃ again, at the uniform velocity is cooled to 78 ℃ by 95 ℃ then; At the uniform velocity be cooled to 70 ℃ by 78 ℃ again, promptly obtain fermenting black garlic; Wherein, At the uniform velocity be warming up to 60 ℃ of time spent 2～3h by 28 ℃ in the step 2; At the uniform velocity be warming up to 95 ℃ of time spent 3～4h by 60 ℃ in the step 2, at the uniform velocity be cooled to 78 ℃ of time spent 17～18h by 95 ℃ in the step 2, at the uniform velocity be cooled to 70 ℃ of time spent 120～168h by 78 ℃ in the step 2.
Second kind of fermenting black garlic carries out according to the following steps:
One, in garlic machinery decortication, the sealed fermenting container of packing into after cleaning; Two, continuous temperature-variable fermentation: humidity is controlled to be 60%～80% all the time in the round, and fermentation temperature at the uniform velocity is warming up to 60 ℃ by 28 ℃, at the uniform velocity is warming up to 95 ℃ by 60 ℃ again, at the uniform velocity is cooled to 78 ℃ by 95 ℃ then, at the uniform velocity is cooled to 70 ℃ by 78 ℃ again; Three, air dry is 2～3 days, changes temperature then over to for low temperature after-ripening in-1～4 ℃ the environment 5～7 days, promptly obtains fermenting black garlic; Wherein, At the uniform velocity be warming up to 60 ℃ of time spent 2～3h by 28 ℃ in the step 2; At the uniform velocity be warming up to 95 ℃ of time spent 3～4h by 60 ℃ in the step 2, at the uniform velocity be cooled to 78 ℃ of time spent 17～18h by 95 ℃ in the step 2, at the uniform velocity be cooled to 70 ℃ of time spent 120～168h by 78 ℃ in the step 2.
All with the continuous temperature-variable fermentation in garlic machinery decortication back, the fermentation temperature of temperature-variable fermentation divides gradient to raise to two kinds of fermenting black garlic production methods of the present invention gradually continuously, and gradient reduces gradually again.The continuous temperature-variable fermentation of the present invention can be with the activation as much as possible of the enzyme in the garlic; And according to the characteristics of contained enzyme in the garlic; Select the sublevel alternating temperature speed that relents, significantly promote enzyme activity when more multienzyme is activated in guaranteeing garlic, and the sufficient enzyme reaction time is provided.Be continuous linear change owing to temperature in the continuous temperature-variable fermentation process of the present invention; Enzyme in the garlic has taken place in the period to continue and enzymolysis slowly at the lower temperature of earlier fermentation; Make nutriment, flavor substance and active functional material in the black garlic obtain transforming more fully and accumulating, the health care of this black garlic has been strengthened more.
Compare with fixing fermentation temperature, the present invention has low energy consumption, low cost, advantage and characteristics convenient for production, can produce better product appearance form, better mouthfeel and the more excellent effect of remarkable health care functions.
Two kinds of fermenting black garlic production method fermentation times of the present invention are 5.92～8.04 days all, and fermentation time is shorter, but have guaranteed the high-load of nutritional labeling in the fermenting black garlic simultaneously.Two kinds of fermenting black garlic production methods of the present invention do not need specific installation for fermenting, utilize existing apparatus to realize, save resource and fund.
The specific embodiment
Technical scheme of the present invention is not limited to the following cited specific embodiment, also comprises the combination in any between each specific embodiment.
The specific embodiment one: this embodiment fermenting black garlic carries out according to the following steps:
One, in garlic machinery decortication, the sealed fermenting container of packing into after cleaning; Two, continuous temperature-variable fermentation: humidity is controlled to be 60%～80% all the time in the round; Fermentation temperature at the uniform velocity is warming up to 60 ℃ by 28 ℃, at the uniform velocity is warming up to 95 ℃ by 60 ℃ again, at the uniform velocity is cooled to 78 ℃ by 95 ℃ then; At the uniform velocity be cooled to 70 ℃ by 78 ℃ again, promptly obtain fermenting black garlic; Wherein, At the uniform velocity be warming up to 60 ℃ of time spent 2～3h by 28 ℃ in the step 2; At the uniform velocity be warming up to 95 ℃ of time spent 3～4h by 60 ℃ in the step 2, at the uniform velocity be cooled to 78 ℃ of time spent 17～18h by 95 ℃ in the step 2, at the uniform velocity be cooled to 70 ℃ of time spent 120～168h by 78 ℃ in the step 2.
Because garlic decortication has been avoided being prone to mouldy problem under the hot and humid condition, and the fermenting black garlic of producing need not peeling when eating, and is convenient and healthy; The garlic of peeling has simultaneously reduced energy consumption, shortens fermentation time, saves production cost.
Contain heat 1000～1100KJ, moisture 35～40g, ash content 1.3～3g, protein 12～15g, fat 4.8～5.1g, carbohydrate 40～60g, Cobastab in per 100 gram fermenting black garlics that this embodiment is prepared
28.0～10mg, Cobastab
60.1～0.5mg, calcium 13～15mg, iron 10～12mg, sodium 36～37mg, zinc 1.8～2.0mg; The sulphur content of amino acids rises to 30～100mg in wherein per 100 gram fermenting black garlics; Arginic content rises to 901～1300.23mg, and the content of glutamic acid rises to 717～986.00mg, and the content of cystine rises to 100～400.46mg; The content of serine rises to 129～400.48mg; Tyrosine contents rises to 106～160.17mg, and the content of threonine rises to 109～1600.51mg, and the content of histidine rises to 63～120.45mg; The content of alanine rises to 121～205.32mg; The content of N acid rises to 390～2000.26mg, and the content of glycine rises to 118～500.81mg, and the content of isoleucine rises to 106～300.96mg.
In the garlic plant cell 2,4-dioxy tetrahydropteridine synthase (lumazinesynthase, LS) and riboflavin synthase (riboflavin synthase, under catalysis RS), the nuclear alcohol in the garlic is with 7, the different slightly piperazine of 8-dimethyl can progressively be condensed into Cobastab
2, make Cobastab in the fermenting black garlic of this embodiment preparation
2Content significantly promote.
The specific embodiment two: this embodiment with the difference of the specific embodiment one is: collect the gas in the step 2 sealed fermenting container, reclaim garlic oil.Other step and parameter are identical with embodiment one.
The gas that condensation is collected in the step 2 sealed fermenting container promptly obtains garlic oil.
The specific embodiment three: this embodiment fermenting black garlic carries out according to the following steps:
One, in garlic machinery decortication, the sealed fermenting container of packing into after cleaning; Two, continuous temperature-variable fermentation: humidity is controlled to be 70% all the time in the round; Fermentation temperature at the uniform velocity is warming up to 60 ℃ by 28 ℃, at the uniform velocity is warming up to 95 ℃ by 60 ℃ again, at the uniform velocity is cooled to 78 ℃ by 95 ℃ then; At the uniform velocity be cooled to 70 ℃ by 78 ℃ again, promptly obtain fermenting black garlic; Wherein, at the uniform velocity be warming up to 60 ℃ of time spent 2.5h by 28 ℃ in the step 2, at the uniform velocity be warming up to 95 ℃ of time spent 3.5h by 60 ℃ in the step 2, at the uniform velocity be cooled to 78 ℃ of time spent 17.5h by 95 ℃ in the step 2, at the uniform velocity be cooled to 70 ℃ of time spent 167h by 78 ℃ in the step 2.
Contain heat 1062KJ, moisture 37g, ash content 2.4g, protein 13g, fatty 4.9g, carbohydrate 49g, Cobastab in per 100 gram fermenting black garlics that this embodiment is prepared
29.1mg, Cobastab
60.3mg, calcium 15mg, iron 11mg, sodium 37mg, zinc 1.8mg; The sulphur content of amino acids rises to 64mg in wherein per 100 gram fermenting black garlics, and arginic content rises to 1109.5mg, and the content of glutamic acid rises to 821.7mg; The content of cystine rises to 240.8mg, and the content of serine rises to 258.7mg, and tyrosine contents rises to 134.1mg; The content of threonine rises to 806.5mg; The content of histidine rises to 91.8mg, and the content of alanine rises to 160.7mg, and the content of N acid rises to 1098.8mg; The content of glycine rises to 319.4mg, and the content of isoleucine rises to 267.4mg.
The specific embodiment four: this embodiment fermenting black garlic carries out according to the following steps:
One, in garlic machinery decortication, the sealed fermenting container of packing into after cleaning; Two, continuous temperature-variable fermentation: humidity is controlled to be 60% all the time in the round; Fermentation temperature at the uniform velocity is warming up to 60 ℃ by 28 ℃, at the uniform velocity is warming up to 95 ℃ by 60 ℃ again, at the uniform velocity is cooled to 78 ℃ by 95 ℃ then; At the uniform velocity be cooled to 70 ℃ by 78 ℃ again, promptly obtain fermenting black garlic; Wherein, at the uniform velocity be warming up to 60 ℃ of time spent 3h by 28 ℃ in the step 2, at the uniform velocity be warming up to 95 ℃ of time spent 3h by 60 ℃ in the step 2, at the uniform velocity be cooled to 78 ℃ of time spent 17h by 95 ℃ in the step 2, at the uniform velocity be cooled to 70 ℃ of time spent 193h by 78 ℃ in the step 2.
Contain heat 1029KJ, moisture 39g, ash content 1.5g, protein 14g, fatty 4.8g, carbohydrate 42g, Cobastab in per 100 gram fermenting black garlics that this embodiment is prepared
29.7mg, Cobastab
60.2mg, calcium 13mg, iron 10.4mg, sodium 36mg, zinc 2.0mg; The sulphur content of amino acids rises to 80.7mg in wherein per 100 gram fermenting black garlics, and arginic content rises to 1153mg, and the content of glutamic acid rises to 925mg; The content of cystine rises to 358.7mg, and the content of serine rises to 320.9mg, and tyrosine contents rises to 149.4mg; The content of threonine rises to 1480.4mg; The content of histidine rises to 106.4mg, and the content of alanine rises to 175.5mg, and the content of N acid rises to 1800.4mg; The content of glycine rises to 420.8mg, and the content of isoleucine rises to 254.8mg.
The specific embodiment five: this embodiment fermenting black garlic carries out according to the following steps:
One, in garlic machinery decortication, the sealed fermenting container of packing into after cleaning; Two, continuous temperature-variable fermentation: humidity is controlled to be 80% all the time in the round; Fermentation temperature at the uniform velocity is warming up to 60 ℃ by 28 ℃, at the uniform velocity is warming up to 95 ℃ by 60 ℃ again, at the uniform velocity is cooled to 78 ℃ by 95 ℃ then; At the uniform velocity be cooled to 70 ℃ by 78 ℃ again, promptly obtain fermenting black garlic; Wherein, at the uniform velocity be warming up to 60 ℃ of time spent 2h by 28 ℃ in the step 2, at the uniform velocity be warming up to 95 ℃ of time spent 4h by 60 ℃ in the step 2, at the uniform velocity be cooled to 78 ℃ of time spent 18h by 95 ℃ in the step 2, at the uniform velocity be cooled to 70 ℃ of time spent 142h by 78 ℃ in the step 2.
Contain heat 1087KJ, moisture 35g, ash content 2.8g, protein 14g, fatty 5.0g, carbohydrate 57g, Cobastab in per 100 gram fermenting black garlics that this embodiment is prepared
29.3mg, Cobastab
60.3mg, calcium 14mg, iron 11.4mg, sodium 36mg, zinc 1.8mg; The sulphur content of amino acids rises to 90.4mg in wherein per 100 gram fermenting black garlics, and arginic content rises to 1202mg, and the content of glutamic acid rises to 956.2mg; The content of cystine rises to 371.6mg, and the content of serine rises to 364.5mg, and tyrosine contents rises to 142.1mg; The content of threonine rises to 1300.9mg; The content of histidine rises to 90.7mg, and the content of alanine rises to 149.8mg, and the content of N acid rises to 1765.8mg; The content of glycine rises to 290.8mg, and the content of isoleucine rises to 163.7mg.
The specific embodiment six: this embodiment fermenting black garlic carries out according to the following steps:
One, in garlic machinery decortication, the sealed fermenting container of packing into after cleaning; Two, continuous temperature-variable fermentation: humidity is controlled to be 60%～80% all the time in the round, and fermentation temperature at the uniform velocity is warming up to 60 ℃ by 28 ℃, at the uniform velocity is warming up to 95 ℃ by 60 ℃ again, at the uniform velocity is cooled to 78 ℃ by 95 ℃ then, at the uniform velocity is cooled to 70 ℃ by 78 ℃ again; Three, air dry is 2～3 days, changes temperature then over to for low temperature after-ripening in-1～4 ℃ the environment 5～7 days, promptly obtains fermenting black garlic; Wherein, At the uniform velocity be warming up to 60 ℃ of time spent 2～3h by 28 ℃ in the step 2; At the uniform velocity be warming up to 95 ℃ of time spent 3～4h by 60 ℃ in the step 2, at the uniform velocity be cooled to 78 ℃ of time spent 17～18h by 95 ℃ in the step 2, at the uniform velocity be cooled to 70 ℃ of time spent 120～168h by 78 ℃ in the step 2.
The waste heat of the continuous temperature-variable fermentation garlic of this embodiment step 3 air dry utilization can be dry faster.And change the fermentation garlic after the air dry over to temperature again and can suppress the excessive Maillard reaction of black garlic generation in 5～7 days for low temperature after-ripening in-1～4 ℃ the environment, control hot brown stain.So the color of this embodiment fermenting black garlic is pitch-dark glossy, the sweet acid of mouthfeel is moderate, and (content of reducing sugar is 19.707%, and pH=4.6), edible safety and palatability are better.
Because this embodiment has adopted the low temperature after-ripening to suppress black garlic excessive Maillard reaction taking place, so effectively controlled amino acid and sugared conjugation, has reduced loss of nutritive components; And, because of having reduced the bond of amino acid (protein) and sugar, make fermenting black garlic that this embodiment prepares more easily by the enzyme utilization in the human body, and digest and assimilate.
Because garlic decortication has been avoided being prone to mouldy problem under the hot and humid condition, and the fermenting black garlic of producing need not peeling when eating, and is convenient and healthy; The garlic of peeling has simultaneously reduced energy consumption, shortens fermentation time, saves production cost.
Contain heat 1000～1100KJ, moisture 35～40g, ash content 1.3～3g, protein 13.1～15.4g, fat 4.8～5.1g, carbohydrate 40～60g, Cobastab in per 100 gram fermenting black garlics that this embodiment is prepared
28.0～10mg, Cobastab
60.1～0.5mg, calcium 13～15mg, iron 10～12mg, sodium 36～37mg, zinc 1.8～2.0mg; The sulphur content of amino acids rises to 32～120mg in wherein per 100 gram fermenting black garlics; Arginic content rises to 910～1321mg, and the content of glutamic acid rises to 720.4～1000.8mg, and the content of cystine rises to 112.4～422.79mg; The content of serine rises to 140.2～415.85mg; Tyrosine contents rises to 121.8～183.20mg, and the content of threonine rises to 130.8～1620.45mg, and the content of histidine rises to 82.3～150.38mg; The content of alanine rises to 140.8～228.97mg; The content of N acid rises to 400～2018.50mg, and the content of glycine rises to 130.5～520.5mg, and the content of isoleucine rises to 128.1～320.4mg.
In the garlic plant cell 2,4-dioxy tetrahydropteridine synthase (lumazinesynthase, LS) and riboflavin synthase (riboflavin synthase, under catalysis RS), the nuclear alcohol in the garlic is with 7, the different slightly piperazine of 8-dimethyl can progressively be condensed into Cobastab
2, make Cobastab in the fermenting black garlic of this embodiment preparation
2Content significantly promote.
The specific embodiment seven: this embodiment with the difference of the specific embodiment six is: collect the gas in the step 2 sealed fermenting container, reclaim garlic oil.Other step and parameter and embodiment six phase are together.
The gas that condensation is collected in the step 2 sealed fermenting container promptly obtains garlic oil.
The specific embodiment eight: this embodiment fermenting black garlic carries out according to the following steps:
One, in garlic machinery decortication, the sealed fermenting container of packing into after cleaning; Two, continuous temperature-variable fermentation: humidity is controlled to be 70% all the time in the round, and fermentation temperature at the uniform velocity is warming up to 60 ℃ by 28 ℃, at the uniform velocity is warming up to 95 ℃ by 60 ℃ again, at the uniform velocity is cooled to 78 ℃ by 95 ℃ then, at the uniform velocity is cooled to 70 ℃ by 78 ℃ again; Three, air dry is 2.5 days, changes temperature then over to and be in 0 ℃ the environment low temperature after-ripening 11 days, promptly obtains fermenting black garlic; Wherein, at the uniform velocity be warming up to 60 ℃ of time spent 2.5h by 28 ℃ in the step 2, at the uniform velocity be warming up to 95 ℃ of time spent 3.5h by 60 ℃ in the step 2, at the uniform velocity be cooled to 78 ℃ of time spent 17.5h by 95 ℃ in the step 2, at the uniform velocity be cooled to 70 ℃ of time spent 165h by 78 ℃ in the step 2.
Contain heat 1063KJ, moisture 38g, ash content 2.4g, protein 14.8g, fatty 5.0g, carbohydrate 42g, Cobastab in per 100 gram fermenting black garlics that this embodiment is prepared
28.6mg, Cobastab
60.4mg, calcium 15mg, iron 12mg, sodium 37mg, zinc 2.0mg; The sulphur content of amino acids rises to 108.4mg in wherein per 100 gram fermenting black garlics, and arginic content rises to 1290.8mg, and the content of glutamic acid rises to 953.4mg; The content of cystine rises to 364.8mg, and the content of serine rises to 160.5mg, and tyrosine contents rises to 164.7mg; The content of threonine rises to 1438.4mg; The content of histidine rises to 90.7mg, and the content of alanine rises to 201.6mg, and the content of N acid rises to 886.7mg; The content of glycine rises to 503.4mg, and the content of isoleucine rises to 305.5mg.
The specific embodiment nine: this embodiment fermenting black garlic carries out according to the following steps:
One, in garlic machinery decortication, the sealed fermenting container of packing into after cleaning; Two, continuous temperature-variable fermentation: humidity is controlled to be 60 all the time in the round, and fermentation temperature at the uniform velocity is warming up to 60 ℃ by 28 ℃, at the uniform velocity is warming up to 95 ℃ by 60 ℃ again, at the uniform velocity is cooled to 78 ℃ by 95 ℃ then, at the uniform velocity is cooled to 70 ℃ by 78 ℃ again; Three, air dry is 2 days, changes temperature then over to for low temperature after-ripening in-1 ℃ the environment 8 days, promptly obtains fermenting black garlic; Wherein, at the uniform velocity be warming up to 60 ℃ of time spent 2h by 28 ℃ in the step 2, at the uniform velocity be warming up to 95 ℃ of time spent 4h by 60 ℃ in the step 2, at the uniform velocity be cooled to 78 ℃ of time spent 17h by 95 ℃ in the step 2, at the uniform velocity be cooled to 70 ℃ of time spent 142h by 78 ℃ in the step 2.
Contain heat 1083KJ, moisture 35g, ash content 2.9g, protein 14.7g, fatty 4.8g, carbohydrate 57g, Cobastab in per 100 gram fermenting black garlics that this embodiment is prepared
29.3mg, Cobastab
60.4mg, calcium 14mg, iron 11mg, sodium 37mg, zinc 2.0mg; The sulphur content of amino acids rises to 79.5mg in wherein per 100 gram fermenting black garlics, and arginic content rises to 1316.7mg, and the content of glutamic acid rises to 895.6mg; The content of cystine rises to 364.8mg, and the content of serine rises to 406.7mg, and tyrosine contents rises to 171.5mg; The content of threonine rises to 1566.3mg; The content of histidine rises to 90.4mg, and the content of alanine rises to 217.4mg, and the content of N acid rises to 1834.6mg; The content of glycine rises to 397.6mg, and the content of isoleucine rises to 297.5mg.
The specific embodiment ten: this embodiment fermenting black garlic carries out according to the following steps:
One, in garlic machinery decortication, the sealed fermenting container of packing into after cleaning; Two, continuous temperature-variable fermentation: humidity is controlled to be 80% all the time in the round, and fermentation temperature at the uniform velocity is warming up to 60 ℃ by 28 ℃, at the uniform velocity is warming up to 95 ℃ by 60 ℃ again, at the uniform velocity is cooled to 78 ℃ by 95 ℃ then, at the uniform velocity is cooled to 70 ℃ by 78 ℃ again; Three, air dry is 3 days, changes temperature then over to and be in 4 ℃ the environment low temperature after-ripening 14 days, promptly obtains fermenting black garlic; Wherein, at the uniform velocity be warming up to 60 ℃ of time spent 3h by 28 ℃ in the step 2, at the uniform velocity be warming up to 95 ℃ of time spent 3h by 60 ℃ in the step 2, at the uniform velocity be cooled to 78 ℃ of time spent 17h by 95 ℃ in the step 2, at the uniform velocity be cooled to 70 ℃ of time spent 193h by 78 ℃ in the step 2.
Contain heat 1067KJ, moisture 36g, ash content 2.2g, protein 14.8g, fatty 4.8g, carbohydrate 52g, Cobastab in per 100 gram fermenting black garlics that this embodiment is prepared
29.3mg, Cobastab
60.3mg, calcium 13mg, iron 10mg, sodium 36mg, zinc 2.0mg; The sulphur content of amino acids rises to 111.2mg in wherein per 100 gram fermenting black garlics, and arginic content rises to 1198.2mg, and the content of glutamic acid rises to 806.6mg; The content of cystine rises to 387.8mg, and the content of serine rises to 390.4mg, and tyrosine contents rises to 152.5mg; The content of threonine rises to 1420.8mg; The content of histidine rises to 100.8mg, and the content of alanine rises to 203.2mg, and the content of N acid rises to 1752.3mg; The content of glycine rises to 490.3mg, and the content of isoleucine rises to 311.8mg.
The specific embodiment 11: this embodiment with the difference of one of specific embodiment one to five is: the decortication of step 1 garlic machinery, the first plastic packaging in cleaning back are put into the food grade plastic bag, reinstall in the sealed fermenting container.Other step and parameter are identical with one of embodiment one to five.
This embodiment garlic carries out higher than without plastic packaging of contained nutritional labeling in the fermenting black garlic of continuous its acquisition of temperature-variable fermentation again behind plastic packaging.
The specific embodiment 12: this embodiment with the difference of one of specific embodiment six to ten is: the decortication of step 1 garlic machinery, the first plastic packaging in cleaning back are put into the food grade plastic bag, reinstall in the sealed fermenting container.Other step and parameter are identical with one of embodiment six to ten.
This embodiment garlic carries out higher than without plastic packaging of contained nutritional labeling in the fermenting black garlic of continuous its acquisition of temperature-variable fermentation again behind plastic packaging.
Claims (3)
1. the production method of fermenting black garlic is characterized in that fermenting black garlic carries out according to the following steps:
One, in garlic machinery decortication, the sealed fermenting container of packing into after cleaning; Two, continuous temperature-variable fermentation: humidity is controlled to be 60%～80% all the time in the round; Fermentation temperature at the uniform velocity is warming up to 60 ℃ by 28 ℃, at the uniform velocity is warming up to 95 ℃ by 60 ℃ again, at the uniform velocity is cooled to 78 ℃ by 95 ℃ then; At the uniform velocity be cooled to 70 ℃ by 78 ℃ again, promptly obtain fermenting black garlic; Wherein, At the uniform velocity be warming up to 60 ℃ of time spent 2～3h by 28 ℃ in the step 2; At the uniform velocity be warming up to 95 ℃ of time spent 3～4h by 60 ℃ in the step 2, at the uniform velocity be cooled to 78 ℃ of time spent 17～18h by 95 ℃ in the step 2, at the uniform velocity be cooled to 70 ℃ of time spent 120～168h by 78 ℃ in the step 2.
2. the production method of fermenting black garlic according to claim 1 is characterized in that collecting the gas in the step 2 sealed fermenting container, reclaims garlic oil.
3. the production method of fermenting black garlic is characterized in that fermenting black garlic carries out according to the following steps:
One, in garlic machinery decortication, the sealed fermenting container of packing into after cleaning; Two, continuous temperature-variable fermentation: humidity is controlled to be 60%～80% all the time in the round, and fermentation temperature at the uniform velocity is warming up to 60 ℃ by 28 ℃, at the uniform velocity is warming up to 95 ℃ by 60 ℃ again, at the uniform velocity is cooled to 78 ℃ by 95 ℃ then, at the uniform velocity is cooled to 70 ℃ by 78 ℃ again; Three, air dry is 2～3 days, changes temperature then over to for low temperature after-ripening in-1～4 ℃ the environment 5～7 days, promptly obtains fermenting black garlic; Wherein, At the uniform velocity be warming up to 60 ℃ of time spent 2～3h by 28 ℃ in the step 2; At the uniform velocity be warming up to 95 ℃ of time spent 3～4h by 60 ℃ in the step 2, at the uniform velocity be cooled to 78 ℃ of time spent 17～18h by 95 ℃ in the step 2, at the uniform velocity be cooled to 70 ℃ of time spent 120～168h by 78 ℃ in the step 2.
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| CN103156135A (en) * | 2011-12-13 | 2013-06-19 | 郑州固元堂医药科技有限公司 | Preparation method of peeled black garlic |
| CN102599453A (en) * | 2012-04-18 | 2012-07-25 | 潘敏 | Production method for simply and quickly fermenting black garlic |
| CN102919747A (en) * | 2012-11-05 | 2013-02-13 | 陕西科技大学 | Method for preparing black garlic by liquid state fermentation |
| CN103053960B (en) * | 2013-01-23 | 2014-02-12 | 金乡县宏泰冷藏加工有限责任公司 | Production method for black garlic with high amino acid content |
| CN103169044B (en) * | 2013-03-27 | 2014-05-07 | 陈功 | Production method of black garlic and black garlic solution |
| CN103169046B (en) * | 2013-03-27 | 2014-05-07 | 陈功 | Technology for fermenting black garlic |
| CN103564374B (en) * | 2013-10-28 | 2015-06-17 | 青岛农业大学 | Black garlic as well as fermentation process thereof |
| CN104783096A (en) * | 2014-01-17 | 2015-07-22 | 河南省淼雨饮品股份有限公司 | Quick fermentation method of black garlic by enzymatic reaction |
| CN103892220B (en) * | 2014-03-12 | 2016-01-13 | 菏泽天鸿果蔬有限公司 | The production technology of black garlic |
| CN104305043A (en) * | 2014-10-11 | 2015-01-28 | 徐州绿之野生物食品有限公司 | Method for producing bio-fermented black garlic food |
| 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 |
| CN104757479A (en) * | 2015-03-19 | 2015-07-08 | 黑龙江金都绿色食品有限公司 | Method for producing black garlic through music fermentation |
| CN104770687A (en) * | 2015-04-27 | 2015-07-15 | 天津商业大学 | Processing method for preparing black garlic at ultrahigh pressure |
| CN104905188A (en) * | 2015-05-19 | 2015-09-16 | 金乡县大蒜研究所 | A production method of black garlic |
| CN105076500A (en) * | 2015-08-11 | 2015-11-25 | 河南科技大学 | Preparation method of black garlic sesame oil |
| CN105475922B (en) * | 2015-09-23 | 2021-03-30 | 黑龙江省科学院 | Black potato and preparation method thereof |
| CN105146603B (en) * | 2015-09-23 | 2021-03-30 | 黑龙江省科学院 | Black chestnut and preparation method thereof |
| CN105495481A (en) * | 2015-12-21 | 2016-04-20 | 贵州大学 | Manufacturing method of fermented 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 |
| CN106174200A (en) * | 2016-07-20 | 2016-12-07 | 江南大学 | The fruit and vegetable product of a kind of useful cardiovascular system health and preparation method |
| CN106954823B (en) * | 2017-04-01 | 2020-06-30 | 黑龙江省科学院大庆分院 | Black water chestnut and preparation method thereof |
| CN110074370A (en) * | 2019-05-24 | 2019-08-02 | 辽宁大学 | A kind of preparation process of black garlic and its preparation method of inspissated juice |
| CN112674197A (en) * | 2020-12-16 | 2021-04-20 | 哈尔滨天一生态农副产品有限公司 | Preparation method of preserved plum-leaf crab with function of dispelling effects of alcohol |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100904307B1 (en) * | 2007-05-03 | 2009-06-25 | 주식회사 명세당 | Method for manufacturing of fermented garlic |
| CN101120783A (en) * | 2007-09-10 | 2008-02-13 | 北村清彦 | Ferment making black garlic method |
| TW200939967A (en) * | 2008-03-17 | 2009-10-01 | Shui-Long Hsu | A process of black garlic |
| 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 |
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