CN102302165B - Fermented black garlic residue powder and preparation method thereof - Google Patents

Fermented black garlic residue powder and preparation method thereof Download PDF

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Publication number
CN102302165B
CN102302165B CN201110207890XA CN201110207890A CN102302165B CN 102302165 B CN102302165 B CN 102302165B CN 201110207890X A CN201110207890X A CN 201110207890XA CN 201110207890 A CN201110207890 A CN 201110207890A CN 102302165 B CN102302165 B CN 102302165B
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garlic
black garlic
slag
powder
residue powder
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CN102302165A (en
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张志年
张奎昌
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Xuzhou Lvzhiye Biological Food Co Ltd
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Xuzhou Lvzhiye Biological Food Co Ltd
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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

A kind of fermented black garlic residue powder and preparation method thereof
Technical field
A kind of fermented black garlic residue powder and preparation method thereof belongs to field of deep processing of farm products, relates to functional food processing.
Technical background
The garlic slag refers to the garlic slag that garlic extraction allicin (oil) is left later on, no matter adopts molecular clock extraction, organic solvent extraction, oily-oily extraction, or supercritical CO 2The method 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/ ㎏ -1Thick protein 5.06%, crude fibre 2.04%, calcium 0.11%, total phosphorus 0.11%, coarse ash 2.12%, copper 1.78mg/ ㎏ -1, iron 203mg/ ㎏ -1, zinc 6.82mg/ ㎏ -1, selenium 15.20 μ g/ ㎏ -1, allicin 0.118%(Shandong Agricultural University detects).At present a lot of allicins (oil) extract processing enterprise and the garlic slag all is considered as discarded object abandons, and are not well utilized, and not only cause the wasting of resources, simultaneously ecological environment are caused very heavy pollution.
The inventor once carried out ultramicro grinding (CN 200810196650.2) 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, its edible range is given full play to, 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 allow the utilization of garlic slag be fused to people's daily life food and go in needing, it is fully utilized, become the widely accesary foods of people's living needs, improve its economic worth, be purpose of the present invention.
Summary of the invention
The invention provides a kind of fermented black garlic residue powder, its main purpose is effectively to process for pungent, the peculiar smell of garlic slag and stink, further improves simultaneously the nutritive value of garlic slag, makes it to be used widely.
Another object of the present invention provides a kind of preparation method of fermented black garlic residue powder.
The invention provides a kind of utilize the fermentation process of yeast to the garlic slag after, add hot fermentation by the temperature and humidity of regulating further fermentation, allow living garlic slag utilize the fully black garlic slag that is prepared into of fermenting-ripening of contained yeast.
The present invention will solve the technical scheme that its technical problem adopts: a kind of fermented black garlic residue powder, it is characterized in that mixing the black garlic slag of making through constant-humidity constant-temperature condition bottom fermentation with saccharomycete by the garlic slag, again through freeze drying, be ground into 150-200 order impalpable powder, its water content is below 3%, 20 ℃ of room temperatures, in the environment of humidity<60%, deaeration in condenser is packed to get the fermented black garlic residue powder product.
The raw material of fermented black garlic residue powder 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 fermented black garlic residue powder 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) above-mentioned garlic slag through processed and yeast are are fully stirred and evenly mixed in the grooved mixer, 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, set temperature 60-80 ℃, preferred 75 ℃, humidity 75-100% in preferred 90% the environment, placed 13~25 days, preferred 20 days, made its black garlic slag that ferments to get;
(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) with the fermenting black garlic slag after the above-mentioned freeze drying, cross the 150-200 mesh sieve through normal temperature (20-25 ℃) mechanical disintegration and get impalpable powder;
(6) with above-mentioned fermented black garlic powder at 20 ± 2 ℃, relative humidity less than adopt oxygen barrier in 60% the environment, every the good packaging material of wet performance, the oxygen scavenging packaging (in packing add oxygen scavenger remove residual oxygen fully) that carries out as required all size namely gets product.
The fermented black garlic residue powder that the inventive method makes can be used as food or the flavouring batchings such as beverage, jam, bread, dessert, jelly, chocolate, soy sauce, vinegar.
The fermented black garlic residue powder 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 residue powder 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 the garlic slag with health care is eaten widely.
By the black garlic residue powder 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 total saccharic is 22.16% after testing, 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 bad stink and the peculiar smell of its product is easily removed from product thereupon, has obvious deodorization, simultaneously, the freeze-drying process material is in the low temperature anaerobic state always, also be conducive to suppress the generation of stink substance, be conducive to improve 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 simultaneously oxygen barrier, every the good packaging material of wet performance, reduce the infiltration of later stage oxygen, the more effective stink that has reduced the oxidation generation of product later stage, thus effectively improve the product shelf phase 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 largeizationr.
The specific embodiment
The production of embodiment 1 fermented black garlic residue powder
Learn from else's experience 92 kilograms of dehydrated garlic slags (water content is 55~60%), 8 kilograms of saccharomyces cerevisiaes, put the abundant mixing of mixer, pack in the stainless steel disc with cover, 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, then seal of vessel is moved in the wet fermenting cellar of controlled temperature control 75 ℃ of set temperatures, humidity 90%, fermented 20 days, get fermented black garlic slag, 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 namely gets product after putting into conventional oxygen scavenger sealing less than the packaging bag of adopting as required high density polyethylene (HDPE) (HDPE) in 60% the environment.
The production of embodiment 2 fermented black garlic residue powders
Learn from else's experience 96 kilograms of dehydrated garlic slags (water content 55-60%), 4 kilograms of Saccharomyces cerevisiaes, put the abundant mixing of mixer, pack in the stainless steel disc with cover, 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, then container is sealed and move in the wet fermenting cellar of controlled temperature control 75 ℃ of set temperatures, humidity 90%, fermented 20 days, get fermented black garlic slag, 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 namely gets product after putting into conventional oxygen scavenger sealing less than the packaging bag of adopting as required high density polyethylene (HDPE) (HKPE) in 60% the environment.
The production of embodiment 3 fermented black garlic residue powders
Learn from else's experience 90 kilograms of dehydrated garlic slags (water content is 55~60%), 10 kilograms of brewer's yeasts, put the abundant mixing of mixer, pack in the stainless steel disc with cover, 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, then seal of vessel is moved in the wet fermenting cellar of controlled temperature control 75 ℃ of set temperatures, humidity 90%, fermented 20 days, get fermented black garlic slag, 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 namely gets product after putting into conventional oxygen scavenger sealing less than the packaging bag of adopting as required high density polyethylene (HDPE) (HDPE) in 60% the environment.

Claims (1)

1. fermented black garlic residue powder, it is characterized in that by garlic slag 90-95, yeast 5-10 makes by the following method by weight percentage: (1) is got and is extracted behind the allicin water content at the garlic slag of 78-80%, through the 1500-2000r/min centrifugal dehydration, making water content is 55-60%; (2) will fully stir and evenly mix in the grooved mixer through garlic slag and the yeast of processed, in the stainless steel disc of packing into, thickness of feed layer is 3-5 centimetre, puts temperature 28-33 ℃, the naturally fermentation of humidity 65-95% 20-50 hour; (3) will move in the wet fermenting cellar of controlled temperature control through the garlic slag closed container of spontaneous fermentation, set temperature 60-80 ℃, humidity 75-100% placed 13~25 days, made the black garlic slag that ferments to get; The black garlic slag that (4) will ferment through vacuum pressure be the 500-600pa vacuum freeze drying to water content below 3%; (5) with the fermenting black garlic slag after the freeze drying, through 20-25 ℃ of mechanical disintegration, cross the 150-200 mesh sieve and get impalpable powder; (6) with the fermented black garlic powder at 20 ± 2 ℃, relative humidity less than adopt oxygen barrier in 60% the environment, every the good packaging material of wet performance, oxygen scavenging packaging gets product; Described yeast is commercially available saccharomyces cerevisiae or Saccharomyces cerevisiae.
CN201110207890XA 2011-07-20 2011-07-20 Fermented black garlic residue powder and preparation method thereof Active CN102302165B (en)

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CN103719764A (en) * 2013-12-30 2014-04-16 徐州绿之野生物食品有限公司 Fermented black garlic powder and preparation method thereof

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CN102813211B (en) * 2012-08-29 2013-08-28 徐州绿之野生物食品有限公司 Garlic residue extract and preparation method thereof
CN103169050B (en) * 2013-04-18 2014-07-09 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
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
CN105028868B (en) * 2015-08-07 2018-05-04 徐州工程学院 A kind of black onion black soya bean peptide chewable tablets of black garlic 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

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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
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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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

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