CN102226144B - Black garlic vinegar and preparation method thereof - Google Patents

Black garlic vinegar and preparation method thereof Download PDF

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Publication number
CN102226144B
CN102226144B CN 201110134628 CN201110134628A CN102226144B CN 102226144 B CN102226144 B CN 102226144B CN 201110134628 CN201110134628 CN 201110134628 CN 201110134628 A CN201110134628 A CN 201110134628A CN 102226144 B CN102226144 B CN 102226144B
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China
Prior art keywords
garlic
juice
vinegar
black garlic
black
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CN 201110134628
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CN102226144A (en
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刘福锦
薛乃峰
何军
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Shandong Juye Chennong Yongxing Food Co., Ltd.
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SHANDONG JUYE CHENNONG YONGXING FOOD CO Ltd
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Abstract

The invention belongs to the field of food processing, and particularly discloses black garlic vinegar and a preparation method thereof. The black garlic vinegar is characterized by being prepared by mixing and blending garlic vinegar and black garlic condensed juice, wherein the volume percent of the garlic vinegar is 65-95%, and the volume percent of the black garlic condensed juice is 15-35%. The black garlic vinegar product retains the flavor of table vinegar, has pure and soft sourness and appropriate sweetness, is rich in nutrients, and can be directly used for drinking after being diluted or used as a food seasoning for vegetables, chicken, fish and other foods. Besides, the black garlic vinegar can improve the blood circulation of a human body, and improve and regulate the bowel function, thereby achieving the effect of health care.

Description

Black garlic vinegar and preparation method thereof
(1) technical field
The invention belongs to food processing field, particularly a kind of black garlic vinegar and preparation method thereof.
(2) background technology
The edible vinegar made from traditional making method is as seasonings, in the existing long history of China.Edible vinegar mainly contains acetic acid, and as seasonings, edible vinegar is subjected to liking of consumers in general deeply.But the edible vinegar nutritive ingredient is single, and is very limited to the health-care effect of human body.
Garlic itself is exactly a kind of food of medicine-food two-purpose, is chosen as " plant amedica ".American National DKFZ nineteen ninety result of study shows, high the ranking first of anti-cancer ability of garlic in 48 kinds of common anti-carcinogenic foodss.But, to directly eating of general garlic, no matter eat something rare or prepared food, all can not bring into play the superior efficacy of garlic fully.And every day, excessive edible living garlic can cause to people's oral cavity, throat, stomach mucous membrane the pungency damage, caused inflammation, also can damage stomach, liver function.
At present, the various useful composition of garlic is fully absorbed by human body, classified as important subject by numerous scientific research institutions in the world.In the prevention area of cancer, thinking does not have the garlic of sharp flavor not have anticancer effect, still, without the water-soluble sulfur-containing amino acid of sharp flavor---S-allyl cysteine (S-allyl-cysteine) etc. but is found extremely strong antitumous effect.In other words, not having the garlic of sharp flavor is wrong with regard to the theory that does not have effect.External recent research discloses: do not have the black garlic of sharp flavor to have the effect of extremely strong anti-oxidant, preventing cancer, physical strength reinforcing, antifatigue.The fermented black garlic is through strictly selecting, forming through long-time spontaneous fermentation.Garlic by fermentation, not only removed odour nuisance, do not change again effective nutritive ingredient of garlic, more make the main active ingredient content garlic alkene (Ajoene) of garlic and S-allyl group-halfcystine (S-allyl-cysteine) reach 3 ~ 5 times of uncooked garlic, resistance of oxidation reaches more than 5 times.Often edible Bulbus Allii can beneficial vital QI can activate the production of essence, the effect such as strengthening immunity.Japan famous molecular cytobiology expert, the wide result of study of triple college professors field mouth show, in the 300 numerous food contrast with anti-oxidative damage function, the resistance of oxidation of black garlic comes out at the top.The result of study of Japan shows, that black garlic has is hypotensive, reducing blood-fat, hypoglycemic, preventing thrombosis, anti-cancer, decreasing cholesterol, anti-ageing, the obvious effect that strengthens the power of exempting from service.
(3) summary of the invention
The present invention is in order to remedy the deficiencies in the prior art, and pure soft, black garlic vinegar that nutritive ingredient is abundant of a kind of tart flavour and preparation method thereof is provided.
The present invention is achieved through the following technical solutions:
A kind of black garlic vinegar is characterized in that: formed by garlic vinegar and black garlic inspissated juice mixing preparation, wherein the volume fraction of garlic vinegar is 65 ~ 95%, and the volume fraction of black garlic inspissated juice is 15 ~ 35%.
Its preferred version is: the volume parts of described garlic vinegar is 70 ~ 80%, and the volume fraction of black garlic inspissated juice is 20 ~ 30%; The acetate concentration of described garlic vinegar is 5 ~ 7%; The raw material of garlic vinegar and black garlic inspissated juice is white skin garlic.
The preparation method of black garlic vinegar mainly comprises the steps:
(1) garlic after blanching cooling is squeezed the juice, sterilization, add the saccharifying enzyme diastatic fermentation, then add the fermentation of yeast saccharomyces cerevisiae wine, get the juice that ferments and add husk, the fermentation of liquid acetic acid bacterium, filter and obtain garlic vinegar;
The garlic juice that obtains of squeezing the juice is cooled to normal temperature after being heated to 70 ℃ of insulations sterilization in 25 minutes, the interpolation weight fraction is 0.2 ~ 0.4% saccharifying enzyme, 25 ~ 30 ℃ of lower diastatic fermentations 5 ~ 8 hours, then add the yeast saccharomyces cerevisiae that accounts for total inventory 0.05%, 25 ~ 30 ℃ of bottom fermentations 6 ~ 8 days; The juice that ferments adds husk and accounts for the liquid acetic acid bacterium of mixture 5%, 30 ~ 38 ℃ of bottom fermentations 18 ~ 22 days, filtering fermentation liquor is obtained garlic vinegar after fully stirring.
(2) garlic is diced or sheet is placed on the water-lute that adds 1 ~ 3 times of material in the fermentor tank and stirs, fs is heated to 80 ~ 85 ℃ of insulations 48 ~ 72 hours, subordinate phase is cooled to 75 ~ 80 ℃ of insulations 72 ~ 120 hours, emits mixture from the fermentor tank bottom and obtains black garlic juice through press filtration;
The black garlic juice that (3) will obtain adds 1% the sweet and sour garlic solution of chitosan, its add-on is black garlic juice volume 1%, and the suspended substance precipitation is filtered by flame filter press and obtained clarifying garlic juice, through the ultra-filtration membrane ultrafiltration, obtain pre-concentration liquid through membrane concentration again, obtain concentrated black garlic juice finally by evaporation concentration.It is that 10,000 ~ 50,000 daltonian ultra-filtration membranes carry out that molecular weight cut-off is used in ultrafiltration described herein, and membrane concentration adopts nanofiltration membrane or reverse osmosis membrane, and concentrated ratio is 1/3 ~ 3/5, evaporation concentration adopts concentrating under reduced pressure, thickening temperature is 45 ~ 75 ℃, pressure is-0.5 ~-0.8MPa, concentrated ratio is 1/2 ~ 2/3;
(4) will deceive the garlic inspissated juice and garlic vinegar is allocated in proportion, mixed thoroughly, obtain product.
Can add spices in the described product, increase its local flavor, the spices that wherein adds comprises cloves, Chinese cassia tree, Elettaria cardamomum (L.) Maton, fennel etc.; The total acid content of described product is 3.5 ~ 6.0%, preferred 4.0 ~ 5.5%.
Product of the present invention not only has the local flavor of edible vinegar, and tart flavour is pure soft, and sugariness is suitable, and nutritious, directly drink after can diluting or as food dressings such as vegetables, chicken, the flesh of fish, can improve the blood circulation of human body, improve and the regulating intestinal canal function, play the effect of health care.
(4) embodiment
Embodiment 1: produce garlic vinegar
1. first with the garlic clove peeling, clean with the clear water rinsing of flowing;
2. get and clean rear garlic clove 1000kg, soup waftd 20 ~ 30 minutes in 60 ℃ ~ 70 ℃ warm water, pulled the rear normal temperature that is cooled to rapidly out;
3. with crusher the garlic clove of cleaning is broken into fritter about 1.5cm, adds the 500kg clear water, squeeze the juice with the machine of squeezing the juice, get garlic juice 1100kg;
4. garlic juice is heated to about 70 degree, is incubated sterilization in 25 minutes, after garlic juice is cooled to normal temperature;
5. the saccharifying enzyme of the weight that adds materials 3kg stirs evenly, and carries out diastatic fermentation under 25 ℃ ~ 30 ℃ temperature, and the time is 5 ~ 8 hours;
6. the yeast saccharomyces cerevisiae that adds 0.5kg carried out zymamsis 5 ~ 7 days about 30 degree;
7. the wine degree with fermented liquid is adjusted into 7 ~ 8 degree, changes in the fermentor tank, connects 5% acetic bacteria liquid, carries out acetic fermentation.After 30 days, get supernatant liquid clarification, filter, sterilization obtains garlic vinegar stoste, acetate concentration 5.8%.
Embodiment 2: produce black garlic inspissated juice
Garlic rice 500kg cuts the 3mm thin slice, puts in the reactor, adds the 1000kg clear water, is heated to 80 ℃, is incubated 48 hours.Temperature is reduced to 70 ℃, is incubated 96 hours.Emit material, get juice through plate-and-frame filter press, must deceive garlic Normal juice 1320kg, add 13kg 1% chitosan-acetic acid solution, stir clarification, after flame filter press filters, must clarify black garlic juice 1300kg, must deceive garlic juice 1400kg after the ultrafiltration, garlic juice is concentrated into 600kg with nanofiltration membrane first.Concentrated through reduction vaporization again, 55 ℃ ~ 60 ℃ of control temperature, pressure-0.5MPa ~-0.8Mpa, get the black garlic inspissated juice of 250kg.
Embodiment 3: the black garlic vinegar of preparation
Get garlic vinegar 750kg, add the black garlic inspissated juice of 250k, stir, ageing 30 angel's vinegar bodies are harmonious, and clarification filtration must be deceived garlic vinegar, acetate concentration 4.1%.
Embodiment 4: the black garlic vinegar of preparation
Get garlic vinegar 800kg, add the black garlic inspissated juice of 200k, stir, ageing 30 angel's vinegar bodies are harmonious, and clarification filtration must be deceived garlic vinegar, acetate concentration 5.5%.

Claims (8)

1. the preparation method of a black garlic vinegar is characterized by, and is formed by garlic vinegar and black garlic inspissated juice mixing preparation, and wherein the volume fraction of garlic vinegar is 65 ~ 95%, and the volume fraction of black garlic inspissated juice is 15 ~ 35%, mainly comprises the steps:
(1) garlic after blanching cooling is squeezed the juice, sterilization, add the saccharifying enzyme diastatic fermentation, then add the fermentation of yeast saccharomyces cerevisiae wine, get the juice that ferments and add husk, the fermentation of liquid acetic acid bacterium, filter and obtain garlic vinegar;
(2) garlic is diced or sheet is placed on the water-lute that adds 1 ~ 3 times of material in the fermentor tank and stirs, fs is heated to 80 ~ 85 ℃ of insulations 48 ~ 72 hours, subordinate phase is cooled to 75 ~ 80 ℃ of insulations 72 ~ 120 hours, emits mixture from the fermentor tank bottom and obtains black garlic juice through press filtration;
The black garlic juice that (3) will obtain adds chitosan-acetic acid solution precipitation suspended substance, and suspended substance filtered obtain clarifying garlic juice, then through ultrafiltration membrance filter, obtain pre-concentration liquid through membrane concentration again, finally by evaporation concentration, thickening temperature is 45 ~ 75 ℃, pressure is-0.5 ~-0.8MPa, concentrated ratio is 1/2 ~ 2/3;
(4) will deceive the garlic inspissated juice and garlic vinegar is allocated in proportion, mixed thoroughly, obtain product.
2. the preparation method of black garlic vinegar according to claim 1, it is characterized in that: in the step (1), the garlic juice that obtains of squeezing the juice is cooled to normal temperature after being heated to 70 ℃ of insulations sterilization in 25 minutes, the interpolation weight fraction is 0.2 ~ 0.4% saccharifying enzyme, 25 ~ 30 ℃ of lower diastatic fermentations 5 ~ 8 hours, then add the yeast saccharomyces cerevisiae account for total inventory 0.05%, 25 ~ 30 ℃ of bottom fermentations 6 ~ 8 days.
3. the preparation method of black garlic vinegar according to claim 1 and 2, it is characterized in that: in the step (1), the juice that ferments adds husk and accounts for the liquid acetic acid bacterium of mixture 10%, 30 ~ 38 ℃ of bottom fermentations 18 ~ 22 days, filtering fermentation liquor is obtained garlic vinegar after fully stirring.
4. the preparation method of black garlic vinegar according to claim 1 and 2 is characterized in that: add cloves, Chinese cassia tree, Elettaria cardamomum (L.) Maton, fennel in the described product.
5. the preparation method of black garlic vinegar according to claim 1 and 2, it is characterized in that: in the step (3), the black garlic juice that obtains added 1% chitosan-acetic acid solution, its add-on is 1% of black garlic juice volume, the suspended substance precipitation is filtered by flame filter press and is obtained clarifying garlic juice, and daltonian ultra-filtration membrane carries out uf processing through molecular weight cut-off 10,000 ~ 50,000.
6. the preparation method of black garlic vinegar according to claim 1 and 2 is characterized in that: in the step (3), membrane concentration adopts nanofiltration membrane or reverse osmosis membrane, and concentrated ratio is 1/3 ~ 3/5.
7. the preparation method of black garlic vinegar according to claim 1 and 2, it is characterized in that: the total acid content of described product is 3.5 ~ 6.0%.
8. the preparation method of black garlic vinegar according to claim 7, it is characterized in that: the total acid content of described product is 4.0 ~ 5.5%.
CN 201110134628 2011-05-24 2011-05-24 Black garlic vinegar and preparation method thereof Expired - Fee Related CN102226144B (en)

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Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102399662B (en) * 2011-12-02 2013-07-17 徐州工程学院 Brewing method of black garlic wine
CN102697138B (en) * 2012-06-30 2013-11-06 徐州绿之野生物食品有限公司 Biologically-fermented black garlic beverage and production method thereof
CN103060166A (en) * 2012-12-28 2013-04-24 徐州绿之野生物食品有限公司 Black allium chinensis vinegar and preparation method thereof
CN103060165A (en) * 2012-12-28 2013-04-24 徐州绿之野生物食品有限公司 A black garlic vinegar and a method for preparing the same
CN103060167B (en) * 2012-12-28 2014-04-16 徐州绿之野生物食品有限公司 Black Helianthus tuberosus vinegar and preparation method thereof
CN104560613A (en) * 2013-10-23 2015-04-29 镇江市悦源醋业有限公司 Dumpling vinegar and preparation method thereof
CN103881889B (en) * 2014-03-26 2015-04-15 金乡县大蒜研究所 Method for preparing garlic vinegar by using biological fermentation method
CN104382127B (en) * 2014-10-29 2016-10-05 周平 A kind of black Bulbus Allii honey vinegar beverage
CN105567544A (en) * 2016-02-06 2016-05-11 湖北工业大学 Garlic juice and mulberry vinegar
CN105602821B (en) * 2016-02-06 2018-06-08 湖北工业大学 A kind of Lenlinus edodes A black garlic vinegar and a method for preparing the same
CN106367300A (en) * 2016-10-28 2017-02-01 谢秩勇 Healthcare vinegar for flavoring and making method thereof
CN106554897A (en) * 2016-11-15 2017-04-05 山东农业大学 A kind of preparation method of anti-oxidant A black garlic vinegar and a method for preparing the same
CN106591088A (en) * 2016-12-12 2017-04-26 钦州学院 Black garlic vinegar and preparation method thereof
CN107586693A (en) * 2017-09-22 2018-01-16 太仓市林港农场专业合作社 One kind lifting is immune to make every effort to promote digestion A black garlic vinegar and a method for preparing the same and its production technology

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CN101120783A (en) * 2007-09-10 2008-02-13 北村清彦 Ferment making black garlic method

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Application publication date: 20111026

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Address before: 274933 Jining Industrial Park, Renmin Road, Juye County, Shandong, Heze

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Address after: 274000, North Road, Renmin Road, Juye County, Shandong Province, Heze (Jining Industrial Park)

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Address before: 274000, North Road, Renmin Road, Juye County, Shandong Province, Heze (Jining Industrial Park)

Patentee before: Shandong morning prosperous world health industry Limited by Share Ltd

Effective date of registration: 20170706

Address after: 274000, North Road, Renmin Road, Juye County, Shandong Province, Heze (Jining Industrial Park)

Patentee after: Shandong Juye Chennong Yongxing Food Co., Ltd.

Address before: 274000, North Road, Renmin Road, Juye County, Shandong Province, Heze (Jining Industrial Park)

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