CN102302165A - Fermented black garlic residue powder and preparation method thereof - Google Patents
Fermented black garlic residue powder and preparation method thereof Download PDFInfo
- Publication number
- CN102302165A CN102302165A CN201110207890A CN201110207890A CN102302165A CN 102302165 A CN102302165 A CN 102302165A CN 201110207890 A CN201110207890 A CN 201110207890A CN 201110207890 A CN201110207890 A CN 201110207890A CN 102302165 A CN102302165 A CN 102302165A
- Authority
- CN
- China
- Prior art keywords
- garlic
- slag
- black garlic
- fermentation
- humidity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000383638 Allium nigrum Species 0.000 title claims abstract description 33
- 239000000843 powder Substances 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 42
- 235000004611 garlic Nutrition 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 36
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 235000013361 beverage Nutrition 0.000 claims abstract description 3
- 235000008429 bread Nutrition 0.000 claims abstract description 3
- 235000019219 chocolate Nutrition 0.000 claims abstract description 3
- 235000015094 jam Nutrition 0.000 claims abstract description 3
- 235000015110 jellies Nutrition 0.000 claims abstract description 3
- 239000008274 jelly Substances 0.000 claims abstract description 3
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 3
- 235000021419 vinegar Nutrition 0.000 claims abstract description 3
- 239000000052 vinegar Substances 0.000 claims abstract description 3
- 239000002893 slag Substances 0.000 claims description 61
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 16
- 238000012856 packing Methods 0.000 claims description 10
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 9
- 229910052760 oxygen Inorganic materials 0.000 claims description 9
- 239000001301 oxygen Substances 0.000 claims description 9
- 229940123973 Oxygen scavenger Drugs 0.000 claims description 6
- 235000010081 allicin Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 5
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 230000002269 spontaneous effect Effects 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 230000004888 barrier function Effects 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 229940029982 garlic powder Drugs 0.000 claims description 3
- 239000005022 packaging material Substances 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 235000021185 dessert Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000006392 deoxygenation reaction Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 239000003674 animal food additive Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000010647 garlic oil Substances 0.000 abstract 1
- 244000144972 livestock Species 0.000 abstract 1
- 244000144977 poultry Species 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 229920001903 high density polyethylene Polymers 0.000 description 8
- 239000004700 high-density polyethylene Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000009777 vacuum freeze-drying Methods 0.000 description 5
- 238000000605 extraction Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000004744 fabric Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000002000 scavenging effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000000192 social effect Effects 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses fermented black garlic residue powder and a preparation method thereof. The fermented black garlic residue powder is characterized in that the preparation method disclosed by the invention comprises the steps of: carrying out fermentation treatment by adding yeast into garlic residues of which garlicin (garlic oil) is extracted; preparing black garlic residues by fermenting and ripening under the conditions of constant temperature and humidity through temperature regulation and humidity; refrigerating and drying; grinding into superfine powder with the water content below 3 percent through a 150-200 mesh sieve; and vacuum packing. The black garlic residue powder provided by the invention obtained through the fermentation process has the advantages that the wholesome nutrition is improved, the utility value of the garlic residues is greatly improved, the garlic residues with healthcare function can be widely edible, and the fermented black garlic residue powder can be applied to beverage, fruit jam, bread, snack, fruit jelly, chocolate, soy sauce, vinegar and other foods or as seasoning ingredients, and can also be used as livestock and poultry feed additives.
Description
Technical field
Black garlic ground-slag of a kind of fermentation and preparation method thereof belongs to field of deep processing of farm products, relates to functional food processing.
Technical background
The garlic slag is meant the garlic slag that is left after the garlic extraction allicin (oil), no matter adopts molecular clock extraction, organic solvent extraction, the extraction of oil-oil, or supercritical CO
2Method of extraction, the waste residue that is extracted behind the allicin (oil) still contains a large amount of nutrition, and its value is still very high, still contains amino acid 24.91g/kg
-1Thick protein 5.06%, crude fibre 2.04%, calcium 0.11%, total phosphorus 0.11%, coarse ash 2.12%, copper 1.78mg/kg
-1, iron 203mg/kg
-1, zinc 6.82mg/kg
-1, selenium 15.20 μ g/kg
-1, allicin 0.118% (Shandong Agricultural University's detection).At present a lot of allicins (oil) extract processing enterprise and the garlic slag all is regarded as discarded object abandons, and do not obtain good use, not only cause the wasting of resources, simultaneously ecological environment are caused very heavy pollution.
The inventor once carried out ultramicro grinding (CN200810196650.2) to the garlic slag; Being intended to can be with the development and use of garlic slag, and its range of application is very narrow, for a domestic emphasis garlic producing region; The amount of its garlic slag is huge, still has very major part to be fully used.
With regard to pungent, peculiar smell and stink how to remove the garlic slag; Further improve the nutritive value of garlic slag; Edibility makes its edible range be able to give full play to, and this has important economic implications and social effect to the garlic deep processing; Play the effect of actively promoting to setting up " resource-conserving, environmentally friendly " society.
Can let the utilization of garlic slag be fused to people's daily life food and go in needing, it is fully utilized, become the accesary foods widely of people's living needs, improve its economic worth, be the object of the invention place.
Summary of the invention
The invention provides the black garlic ground-slag of a kind of fermentation, its main purpose is effectively to handle to pungent, the peculiar smell of garlic slag and stink, further improves the nutritive value of garlic slag simultaneously, makes it to be used widely.
Another object of the present invention provides a kind of preparation method of the black garlic ground-slag that ferments.
The present invention provide a kind of utilize the fermentation process of yeast to the garlic slag after, add hot fermentation through the temperature and humidity of regulating further fermentation, let living garlic slag utilize the contained yeast black garlic slag that is prepared into of fermenting-ripening fully.
The present invention will solve the technical scheme that its technical problem adopts: the garlic ground-slag is deceived in a kind of fermentation; It is characterized in that mixing the black garlic slag of processing through constant-humidity constant-temperature condition bottom fermentation with saccharomycete,, be ground into 150-200 order impalpable powder again through freeze drying by the garlic slag; Its water content is below 3%; 20 ℃ of room temperatures, in the environment of humidity＜60%, deaeration in condenser is packed to such an extent that garlic ground-slag product is deceived in fermentation.
The raw material of the black garlic ground-slag of fermentation of the present invention comprises garlic slag, yeast, and the percentage by weight of wherein said each composition is: garlic slag 90-95, yeast 5-10.
Described yeast is for buying or commercially available saccharomyces cerevisiae or Saccharomyces cerevisiae in brewery.
A kind of preparation method of the black garlic ground-slag that ferments is characterized in that comprising the steps:
(1) get the garlic slag (water content 78-80%) that extracts behind the allicin (oil) through the 1500-2000r/min centrifugal dehydration, making its content water yield is 55-60%;
(2) with above-mentioned garlic slag and yeast abundant stirring and evenly mixing in the grooved mixer through processed, in the stainless steel disc of packing into, thickness of feed layer is 3-5 centimetre; Put 28-33 ℃, preferred 29 ℃, humidity 65-95%; Preferred 70% naturally fermentation 20-50 hour, preferred 48 hours;
(3) with above-mentioned garlic slag closed container through spontaneous fermentation, move in the wet fermenting cellar of controlled temperature control, be provided with temperature 60-80 ℃, preferred 75 ℃, humidity 75-100% in preferred 90% the environment, placed 13～25 days, preferred 20 days, make its ferment black garlic slag;
(4) with the above-mentioned black garlic slag that ferments through vacuum freeze-dehydrating dry (whole vacuum drying cabinet vacuum pressure is 500-600pa), to water content below 3%;
(5), cross the 150-200 mesh sieve through normal temperature (20-25 ℃) mechanical disintegration and get impalpable powder with the fermenting black garlic slag after the above-mentioned freeze drying;
(6) above-mentioned fermentation is deceived garlic powder at 20 ± 2 ℃; Relative humidity is less than adopting oxygen barrier, the separated good packaging material of wet performance in 60% the environment, the oxygen scavenging packaging (in packing, add oxygen scavenger and remove residual oxygen fully) that carries out all size as required promptly gets product.
The black garlic ground-slag of the fermentation that the inventive method makes can be used as food or flavouring batchings such as beverage, jam, bread, dessert, jelly, chocolate, soy sauce, vinegar.
The black garlic ground-slag of the fermentation that the inventive method makes also can be used as additive for farm animal feed and uses.
Beneficial effect of the present invention:
The present invention is the black garlic ground-slag that obtains of process by fermentation, has removed the distinctive pungent and peculiar smell of garlic, is convenient to eat, and useful nutritional labeling is improved, and has significantly promoted the value of garlic slag, and it is edible widely that the garlic slag with health care is obtained.
Through the black garlic ground-slag that fermentation makes, its oxidation resistance significantly improves, and sugar content improves the fragrant and sweet flavor of tool, and palatability is fabulous.
Black its nutritive value of garlic slag that makes after the fermentation is improved, and is 22.16% through detecting total saccharic, and amino acid is 4.08%, has improved 63.85% than 2.49% before the fermentation, and thick protein is 18.92%, has improved 273.9% than 5.06% before the fermentation.
Because the vacuum of vacuum freeze drying is very high; Absolute pressure reaches 500～600pa the bad stink of its product and peculiar smell is prone to from product, remove thereupon; Have tangible deodorization, simultaneously, the freeze-drying process material is in the low temperature anaerobic state always; Also help suppressing the generation of stink substance, help improving product quality.
Vacuum freeze drying can effectively avoid high temperature drying to the bioactive destruction of product, thereby can improve the storage rate of bioactive ingredients.
Oxygen scavenging packaging adds oxygen scavenger and removes residual oxygen fully in packing; Adopt oxygen barrier, the separated good packaging material of wet performance simultaneously; Reduce the infiltration of later stage oxygen; The more effective stink that has reduced the oxidation generation of product later stage, thus improve the product shelf life effectively and reduced the loss late of active component in storage.
Method of the present invention can realize industrial-scale production, can make this resource of garlic slag obtain the application of bigizationner.
The specific embodiment
The production of the black garlic ground-slag of embodiment 1 fermentation
Learn from else's experience 92 kilograms of dehydrated garlic slags (water content is 55～60%), 8 kilograms of saccharomyces cerevisiaes are put the abundant mixing of mixer, in the stainless steel disc with cover of packing into; Thick about 4 centimetres of the bed of material, vessel port hides with wet cloth, puts 29 ℃ of temperature, humidity 70% environment; Spontaneous fermentation 48 hours moves into seal of vessel in the wet fermenting cellar of controlled temperature control then, and 75 ℃ of temperature are set; Humidity 90% was fermented 20 days, and black garlic slag must ferment; Through vacuum freeze drying (whole vacuum drying cabinet vacuum pressure is 500-600pa), pulverized 150 mesh sieves, get impalpable powder; Water content 2.6%, at last at 20 ± 2 ℃, relative humidity promptly gets product after putting into conventional oxygen scavenger sealing less than the packaging bag of adopting high density polyethylene (HDPE) (HDPE) in 60% the environment as required.
The production of the black garlic ground-slag of embodiment 2 fermentations
Learn from else's experience 96 kilograms of dehydrated garlic slags (water content 55-60%), 4 kilograms of Saccharomyces cerevisiaes are put the abundant mixing of mixer, in the stainless steel disc with cover of packing into; Thick about 5 centimetres of the bed of material, vessel port hides with wet cloth, puts 30 ℃ of temperature, humidity 70% environment; Spontaneous fermentation 48 hours seals container in the wet fermenting cellar of the controlled temperature control of immigration then, and 75 ℃ of temperature are set; Humidity 90% was fermented 20 days, and black garlic slag must ferment; Through vacuum freeze drying (whole vacuum drying cabinet vacuum pressure is 500-600pa), pulverized 200 mesh sieves, get impalpable powder; Water content 2.2%, at last at 20 ℃ ± 2 ℃, relative humidity promptly gets product after putting into conventional oxygen scavenger sealing less than the packaging bag of adopting high density polyethylene (HDPE) (HKPE) in 60% the environment as required.
The production of the black garlic ground-slag of embodiment 3 fermentations
Learn from else's experience 90 kilograms of dehydrated garlic slags (water content is 55～60%), 10 kilograms of brewer's yeasts are put the abundant mixing of mixer, in the stainless steel disc with cover of packing into; Thick about 3 centimetres of the bed of material, vessel port hides with wet cloth, puts 29 ℃ of temperature, humidity 70% environment; Spontaneous fermentation 48 hours moves into seal of vessel in the wet fermenting cellar of controlled temperature control then, and 75 ℃ of temperature are set; Humidity 90% was fermented 20 days, and black garlic slag must ferment; Through vacuum freeze drying (whole vacuum drying cabinet vacuum pressure is 500-600pa), pulverized 200 mesh sieves, get impalpable powder; Water content 2.8%, at last at 20 ± 2 ℃, relative humidity promptly gets product after putting into conventional oxygen scavenger sealing less than the packaging bag of adopting high density polyethylene (HDPE) (HDPE) in 60% the environment as required.
Claims (5)
1. the garlic ground-slag is deceived in a fermentation; It is characterized in that being mixed with saccharomycete by black garlic slag, the black garlic slag through constant temperature and humidity condition bottom fermentation is processed is ground into the 150-200 impalpable powder through freeze drying again; Its water content is below 3%; 20 ℃ of room temperatures, in the environment of temperature＜60%, obtain after the deaeration in condenser packing.
2. the garlic ground-slag is deceived in fermentation according to claim 1, and the percentage by weight of said each composition of its characteristic is: garlic slag 90-95, yeast 5-10.
3. like this claim 1,2 described yeast, it is characterized in that saccharomyces cerevisiae or Saccharomyces cerevisiae.
4. deceive the preparation method of garlic ground-slag like claim 1,2 described fermentations; It is characterized in that comprising the steps: that (1) get the garlic slag (water content 78-80%) that extracts behind the allicin (oil) through the 1500-2000r/min centrifugal dehydration, making its content water yield is 55-60%; (2) with above-mentioned garlic slag and yeast abundant stirring and evenly mixing in the grooved mixer through processed, in the stainless steel disc of packing into, thickness of feed layer is 3-5 centimetre; Put 28-33 ℃, preferred 29 ℃, humidity 65-95%; Preferred 70% naturally fermentation 20-50 hour, preferred 48 hours; (3) with above-mentioned garlic slag closed container through spontaneous fermentation, move in the wet fermenting cellar of controlled temperature control, be provided with temperature 60-80 ℃, preferred 75 ℃, humidity 75-100% in preferred 90% the environment, placed 13～25 days, preferred 20 days, make its ferment black garlic slag; (4) with the above-mentioned black garlic slag that ferments through vacuum freeze-dehydrating dry (whole vacuum drying cabinet vacuum pressure is 500-600pa), to water content below 3%; (5), cross the 150-200 mesh sieve through normal temperature (20-25 ℃) mechanical disintegration and get impalpable powder with the fermenting black garlic slag after the above-mentioned freeze drying; (6) above-mentioned fermentation is deceived garlic powder at 20 ± 2 ℃, relative humidity is carried out deoxygenation (in packing, add oxygen scavenger and the remove residual oxygen fully) packing of all size as required less than adopting oxygen barrier, the separated good packaging material of wet performance in 60% the environment.
5. according to claim 1, the black garlic powder of 2 and 4 described fermentations, its characteristic can be used as food or flavoring uses such as beverage, jam, bread, dessert, jelly, chocolate, soy sauce, vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110207890XA CN102302165B (en) | 2011-07-20 | 2011-07-20 | Fermented black garlic residue powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110207890XA CN102302165B (en) | 2011-07-20 | 2011-07-20 | Fermented black garlic residue powder and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102302165A true CN102302165A (en) | 2012-01-04 |
| CN102302165B CN102302165B (en) | 2013-02-13 |
Family
ID=45376162
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110207890XA Active CN102302165B (en) | 2011-07-20 | 2011-07-20 | Fermented black garlic residue powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102302165B (en) |
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669527A (en) * | 2012-05-25 | 2012-09-19 | 徐州绿之野生物食品有限公司 | Black garlic chewing tablets and preparation method thereof |
| CN102813211A (en) * | 2012-08-29 | 2012-12-12 | 徐州绿之野生物食品有限公司 | Garlic residue extract and preparation method thereof |
| CN103169050A (en) * | 2013-04-18 | 2013-06-26 | 黄继军 | Deep processing method of nourishing turnip |
| CN104172434A (en) * | 2014-07-23 | 2014-12-03 | 丽江三川实业集团有限公司 | Garlic slice freezing method |
| CN104273467A (en) * | 2014-10-11 | 2015-01-14 | 徐州绿之野生物食品有限公司 | Black garlic 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 |
| CN104366326A (en) * | 2014-10-27 | 2015-02-25 | 天津市傲绿农副产品集团股份有限公司 | Black garlic pills |
| CN104970363A (en) * | 2015-07-15 | 2015-10-14 | 江苏大学 | Combined production method of allicin and black garlic powder with high antioxidant activity |
| CN105028868A (en) * | 2015-08-07 | 2015-11-11 | 徐州工程学院 | Black garlic, black onion and black soybean peptide chewable tablet and preparation method thereof |
| CN105248796A (en) * | 2015-11-13 | 2016-01-20 | 黑龙江省科学院大庆分院 | Low-sugar and low-fat black garlic chocolate and making method thereof |
| CN105982056A (en) * | 2015-01-30 | 2016-10-05 | 吉木萨尔县红花王食品科技有限公司 | Safflower-garlic sauce |
| CN105995919A (en) * | 2016-05-30 | 2016-10-12 | 陈天仁 | Garlic juice health-care soy sauce and preparation technology thereof |
| CN106690248A (en) * | 2016-11-15 | 2017-05-24 | 菏泽天鸿果蔬股份有限公司 | Preparation method of black garlic health-care soybean sauce |
| CN106858524A (en) * | 2017-04-06 | 2017-06-20 | 山东晨隆晟世生物科技有限公司 | A kind of black garlic sauce oil and preparation method thereof |
| CN107439642A (en) * | 2017-08-15 | 2017-12-08 | 合肥徽徽逗食品有限公司 | A kind of garlic health bread and its processing method |
| CN109294848A (en) * | 2018-11-15 | 2019-02-01 | 湖北华龙西科生物科技有限公司 | A kind of active bio nanometer selenium wine and preparation method thereof |
| CN113243408A (en) * | 2021-05-21 | 2021-08-13 | 徐州工程学院 | Nutritional black bread and making method thereof |
| CN113812599A (en) * | 2021-08-09 | 2021-12-21 | 柳州市乐哈哈食品科技有限公司 | Healthy and delicious food seasoning packet and preparation method thereof |
| CN114223866A (en) * | 2021-12-10 | 2022-03-25 | 徐州工程学院 | Method for preparing fermented black garlic oral liquid in filler type auxiliary mode |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719764B (en) * | 2013-12-30 | 2015-06-17 | 徐州绿之野生物食品有限公司 | Fermented black garlic powder and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243484C (en) * | 2003-12-22 | 2006-03-01 | 浙江海通食品集团股份有限公司 | Method for preparing selenium-enriched deodorized supermicro garlic powder |
| CN101361522A (en) * | 2008-09-13 | 2009-02-11 | 张奎昌 | Garlic residues ultramicro powder and preparation method thereof |
| 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 |
| CN102048129A (en) * | 2009-10-30 | 2011-05-11 | 河南牟山黑蒜生物工程有限公司 | Manufacturing method of fermented black garlic |
-
2011
- 2011-07-20 CN CN201110207890XA patent/CN102302165B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243484C (en) * | 2003-12-22 | 2006-03-01 | 浙江海通食品集团股份有限公司 | Method for preparing selenium-enriched deodorized supermicro garlic powder |
| CN101361522A (en) * | 2008-09-13 | 2009-02-11 | 张奎昌 | Garlic residues ultramicro powder and preparation method thereof |
| CN102048129A (en) * | 2009-10-30 | 2011-05-11 | 河南牟山黑蒜生物工程有限公司 | Manufacturing method of fermented black garlic |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 许春萱: "大蒜精油提取后废弃蒜渣综合利用的研究", 《环境科学与技术》 * |
| 陆俊: "微生物发酵对大蒜风味及活性成分的影响", 《食品工业科技》 * |
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669527B (en) * | 2012-05-25 | 2013-09-25 | 徐州绿之野生物食品有限公司 | Black garlic chewing tablets and preparation method thereof |
| CN102669527A (en) * | 2012-05-25 | 2012-09-19 | 徐州绿之野生物食品有限公司 | Black garlic chewing tablets and preparation method thereof |
| CN102813211A (en) * | 2012-08-29 | 2012-12-12 | 徐州绿之野生物食品有限公司 | Garlic residue extract and preparation method thereof |
| CN103169050A (en) * | 2013-04-18 | 2013-06-26 | 黄继军 | Deep processing method of nourishing turnip |
| CN104172434A (en) * | 2014-07-23 | 2014-12-03 | 丽江三川实业集团有限公司 | Garlic slice freezing method |
| CN104273467A (en) * | 2014-10-11 | 2015-01-14 | 徐州绿之野生物食品有限公司 | Black garlic 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 |
| CN104366326A (en) * | 2014-10-27 | 2015-02-25 | 天津市傲绿农副产品集团股份有限公司 | Black garlic pills |
| CN105982056A (en) * | 2015-01-30 | 2016-10-05 | 吉木萨尔县红花王食品科技有限公司 | Safflower-garlic sauce |
| CN105982056B (en) * | 2015-01-30 | 2019-09-27 | 吉木萨尔县红花王食品科技有限公司 | Safflower garlic soy sauce |
| CN104970363B (en) * | 2015-07-15 | 2017-08-04 | 江苏大学 | A kind of method of produced with garlic element and high anti-oxidation active black garlic powder |
| CN104970363A (en) * | 2015-07-15 | 2015-10-14 | 江苏大学 | Combined production method of allicin and black garlic powder with high antioxidant activity |
| CN105028868A (en) * | 2015-08-07 | 2015-11-11 | 徐州工程学院 | Black garlic, black onion and black soybean peptide chewable tablet and preparation method thereof |
| CN105248796A (en) * | 2015-11-13 | 2016-01-20 | 黑龙江省科学院大庆分院 | Low-sugar and low-fat black garlic chocolate and making method thereof |
| CN105995919A (en) * | 2016-05-30 | 2016-10-12 | 陈天仁 | Garlic juice health-care soy sauce and preparation technology thereof |
| CN106690248A (en) * | 2016-11-15 | 2017-05-24 | 菏泽天鸿果蔬股份有限公司 | Preparation method of black garlic health-care soybean sauce |
| CN106858524A (en) * | 2017-04-06 | 2017-06-20 | 山东晨隆晟世生物科技有限公司 | A kind of black garlic sauce oil and preparation method thereof |
| CN107439642A (en) * | 2017-08-15 | 2017-12-08 | 合肥徽徽逗食品有限公司 | A kind of garlic health bread and its processing method |
| CN109294848A (en) * | 2018-11-15 | 2019-02-01 | 湖北华龙西科生物科技有限公司 | A kind of active bio nanometer selenium wine and preparation method thereof |
| CN113243408A (en) * | 2021-05-21 | 2021-08-13 | 徐州工程学院 | Nutritional black bread and making method thereof |
| CN113812599A (en) * | 2021-08-09 | 2021-12-21 | 柳州市乐哈哈食品科技有限公司 | Healthy and delicious food seasoning packet and preparation method thereof |
| CN113812599B (en) * | 2021-08-09 | 2023-08-08 | 柳州市乐哈哈食品科技有限公司 | Healthy and delicious food seasoning packet and preparation method thereof |
| CN114223866A (en) * | 2021-12-10 | 2022-03-25 | 徐州工程学院 | Method for preparing fermented black garlic oral liquid in filler type auxiliary mode |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102302165B (en) | 2013-02-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102302165B (en) | Fermented black garlic residue powder and preparation method thereof | |
| CN105349318B (en) | A kind of production method of fresh cassava sweet wine | |
| CN102919747A (en) | Method for preparing black garlic by liquid state fermentation | |
| CN104939128A (en) | Detoxify sausage and making method thereof | |
| CN107474944A (en) | A kind of processing method for promoting camellia seed oil generation | |
| CN105942299A (en) | Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation | |
| Patel et al. | Fermentation of food wastes for generation of nutraceuticals and supplements | |
| CN109825403B (en) | Method for improving content of beta-phenethyl alcohol in rice wine | |
| CN101933539B (en) | Edible chicken oil and production process thereof | |
| CN105062754A (en) | Hypoglycemic liquor and preparation method thereof | |
| CN103305400B (en) | Grape skin residue and yam fruit vinegar powder and preparation method thereof | |
| CN104212697B (en) | A kind of production technique of aromatic type vinegar | |
| CN105558408A (en) | Poultry feed additive prepared from vinasse | |
| JP2006191905A (en) | Functional fermented curcuma foodstuff and method for producing the same | |
| CN105062752A (en) | Fruity white spirit and preparation method thereof | |
| CN104970247A (en) | Apple pomace fermented sheep feed and preparation method thereof | |
| CN104223004A (en) | Processing method of nori soy sauce | |
| CN103652319A (en) | Preparation method of tea feed | |
| KR101776145B1 (en) | Shiitake soybean paste, and manufacturing method thereof | |
| CN104256058A (en) | Method of producing feed having high small-peptide content by biological fermentation of cottonseed meal | |
| CN105062844A (en) | Kidney-tonifying white spirit and preparation method thereof | |
| CN104855876A (en) | Non-oil-fried sweet potato chip and processing method thereof | |
| Dias | Agro industrial uses of cocoa by-products | |
| CN113349359B (en) | Preparation method of roxburgh rose red sour soup | |
| JP2003225056A (en) | Silage of barley tea residue and method for preparing and storing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: XUZHOU LVZHIYE BIOLOGICAL FOOD CO., LTD. Free format text: FORMER OWNER: ZHANG ZHINIAN Effective date: 20130105 Owner name: ZHANG ZHINIAN Effective date: 20130105 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Zhang Zhinian Inventor after: Zhang Kuichang Inventor before: Zhang Kuichang Inventor before: Zhang Zhinian |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: ZHANG KUICHANG ZHANG ZHINIAN TO: ZHANG ZHINIAN ZHANG KUICHANG |
|
| TA01 | Transfer of patent application right |
Effective date of registration: 20130105 Address after: 221354, Jiangsu, Pizhou Province sheep town on the eastern side of the road Applicant after: XUZHOU GREEN FIELD BIOLOGY Co.,Ltd. Applicant after: Zhang Zhinian Address before: 221354, 88, Pizhou Town, Jiangsu Province sheep town government dormitory Applicant before: Zhang Zhinian |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Free format text: FORMER OWNER: ZHANG ZHINIAN Effective date: 20130207 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20130207 Address after: 221354, Jiangsu, Pizhou Province sheep town on the eastern side of the road Patentee after: XUZHOU GREEN FIELD BIOLOGY Co.,Ltd. Address before: 221354, Jiangsu, Pizhou Province sheep town on the eastern side of the road Patentee before: XUZHOU GREEN FIELD BIOLOGY Co.,Ltd. Patentee before: Zhang Zhinian |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20221229 Address after: 221354 Suyang Mountain Town, Pizhou City, Xuzhou City, Jiangsu Province Patentee after: JIANGSU XINYUANRUI FOOD CO.,LTD. Address before: 221,354 East side of Zaosi Road, Suyangshan Town, Pizhou City, Jiangsu Province Patentee before: XUZHOU GREEN FIELD BIOLOGY Co.,Ltd. |