CN102599453A

CN102599453A - Production method for simply and quickly fermenting black garlic

Info

Publication number: CN102599453A
Application number: CN201210112614XA
Authority: CN
Inventors: 潘敏; 汪晓博
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-04-18
Filing date: 2012-04-18
Publication date: 2012-07-25

Abstract

The invention relates to a production method for simply and quickly fermenting black garlic. The method is short in production cycle, controllable in condition, simple, and easy to promote. By using the method, a situation that the quality of products in each batch is same is ensured by using closed fermentation and accurate temperature-control devices. Meanwhile, according to the invention, the existing fermentation process is scientific in design, and a five-step fermentation method for closed fermentation is provided, thereby ensuring a process that allinase can efficiently catalyze allicin. The black garlic produced by using the method disclosed by the invention is soft in taste and good in mouthfeel, and the nourishment compositions are significantly improved. According to the method, no additive is added, therefore, the cost is reduced, and the method is suitable for multi-batch co-fermentation.

Description

The production method of the black garlic of a kind of simple rapid fermentation

Technical field

The present invention relates to garlic deep processing field, be specifically related to a kind of production method of simple fast black garlic.

Background technology

In states such as China and Egypt, garlic is construed to a kind of agricultural product of food and medicament dual-purpose always over thousands of years.Just on the books in Compendium of Material Medica: " smash juice drink control spit blood pained ".Since the seventies in 20th century, more and more paid attention to research and application in the world, and enjoy international medical community and consumers in general's favor the garlic medical value.Modern medicine study proof garlic has sterilization, kills the virus, reducing blood lipid, norcholesterol, prevention of arterial sclerosis and cerebral infarction, prevent and treat hepatitis, suppress tumour, remove free radical and improve immunity and the anti-ageing several anti disease of the waiting for a long time effect of curing the disease.Report can be traced back to nineteen fifty-seven the earliest about the garlic Antitumor Effects, obtains other scholar's approvals and has research to point out the effect that garlic has anti-transplantation tumor to shift successively in this research of nineteen eighty-three.Some researchs simultaneously show that garlic and garlic products can prevent to comprise the multiple cancer of anti-liver cancer, cancer of the esophagus, breast cancer etc.

Black garlic has another name called black garlic, fermenting black garlic, the black head of garlic, is with fresh living garlic, is placed on the food that hot and humid fermenting case spontaneous fermentation is processed; It makes anti-oxidant, the antiacidization effect of uncooked garlic improve tens of times on the basis that keeps the original composition of uncooked garlic, function, transforms into human body necessary 18 seed amino acids every day to the protein of uncooked garlic itself in a large number again; And then absorbed rapidly by human body, to enhancing human immune, recover human-body fatigue, keep health to play huge positive role; And taste is sour-sweet; The food back is no garlicky, do not get angry, and be the health food of quick-acting.The relevant expert of Japan has carried out efficiency assay, and has verified that black garlic is as the additional substitution effect of healthy food main flow to treatment and prevention of tumour the index aspect of catharsis, QOL and hematology part in the immune activation effect of black garlic, anti-oxidant, the body.Simultaneously; Discover that the black garlic after the fermentation has significant reduction than the moisture of garlic, fat etc.; Trace element is significantly increased; Protein, sugar part, vitamin etc. then are at least more than 2 times of garlic, and therefore, black garlic has abundant, needed by human even can improve the nutritional labeling of function.

Black garlic was developed by Japanese scientist in 2003, experienced the development in nearly ten years, and product begins to take shape.At present black garlic fermentation generally needs 2-3 month, and fermentation period is long, and cost is high, thereby is difficult to promote.Though existing at present multiple improved production method, it is aging still to exist production technology, and technological design is science not, and product quality is difficult to problems such as control.In addition, discover that the most of enzymes that comprise allinase in the garlic when surpassing 50 ℃ irreversible inactivation can take place rapidly, and do not consider the existence of this problem in the existing black garlic zymotechnique.

Summary of the invention

The purpose of this invention is to provide a kind of production method of fermenting black garlic simply fast, this method is with short production cycle, and condition is controlled, and method is simple, is convenient to promote.

The invention discloses a kind of production method of fermenting black garlic simply fast, specifically may further comprise the steps:

1) high-quality garlic screening

The garlic of discovering the different places of production is 99.60%～48.18% to the clearance rate of hydroxyl radical free radical, and visible different places of production garlic all has certain antioxygenic property, but the garlic antioxygenic property is different because of the place of production.At this we the garlic cultivar in the different places of production is screened and with fine quality as the screening object.Use garlic pickout apparatus is selected the complete garlic of high-quality and is cleaned.

2) comprise the multistage zymotechnique that allinase activates step

Research shows between water saturation vapour pressure and the temperature corresponding relation is arranged, and is accurate controlled humidity therefore; This sweat is fermentation in the closed container; Steam in the sweat is provided by the water in the closed container, and the humidity of steam can directly influence the quality of deceiving garlic product in the sweat, and sweat air humidity is less than 80% usually; Therefore learn that according to water saturation vapour pressure table and the black the highest fermentation temperature of garlic the black garlic sweat temperature that supplies water in the closed chamber should not be above 88 ℃.For simplifying and quantizing production process and be convenient to the different batches co-production, this sweat adopts middle-size and small-size independent drying box to come accurately control temperature as closed container simultaneously.To clean and be loaded on the sealed fermenting internal tank support after garlic drains, and in internal tank, add appropriate amount of purified water, and close the closed container hatch door and ferment, fermentation parameter is following:

A. fermentation temperature is warming up to 40-50 ℃ by 28 ℃, enzymatic reaction fermentation 4-12h.

B. fermentation temperature is warming up to 80-88 ℃, sealed fermenting 8-20h.

C. fermentation temperature is cooled to 68-76 ℃, sealed fermenting 32-40h.

D. fermentation temperature is cooled to 61-69 ℃, sealed fermenting 240-360h.

E. fermentation temperature is cooled to room temperature, and after-ripening 48-180h promptly gets and deceives garlic.

Advantage of the present invention and beneficial effect are: the present invention adopts sealed fermenting and accurate temperature controlling device to guarantee that every batch products is identical in quality.The present invention simultaneously carries out scientific design to existing sweat, propose five step fermentation methods of sealed fermenting, has guaranteed the process that allinase can the efficient catalytic allicin.The black garlic quality of producing through this method is soft, and mouthfeel is good, and nutritional labeling is significantly improved.This method is not added any additives simultaneously, reduces cost, and is fit to multiple batches of co-fermentation.

The specific embodiment

Below in conjunction with specific embodiment, further set forth method of operating of the present invention.But these embodiment only are used to specify the present invention, and are not used in restriction scope of the present invention.

EmbodimentThe production process of fermenting black garlic

1) high-quality garlic screening

Produce the better and good appearance of four or six lobe garlic quality through the screening discovery Cangshan, Shandong, therefore with the raw material of this ground garlic cultivar as the black garlic of production.Use the garlic pickout apparatus to select the complete garlic of Φ 6-7cm and clean thereafter.

2) comprise the multistage zymotechnique that allinase activates step

To clean in the sealed fermenting container of packing into after garlic drains, and add the high pure water of 1-2cm at container bottom, and close closed container and the drying box hatch door ferments, fermentation parameter is following:

A. fermentation temperature is warming up to 46 ℃ by 28 ℃, enzymatic reaction fermentation 10h.

B. fermentation temperature is warming up to 88 ℃, sealed fermenting 18h.

C. fermentation temperature is cooled to 72 ℃, sealed fermenting 36h.

D. fermentation temperature is cooled to 65 ℃, sealed fermenting 320h.

E. fermentation temperature is cooled to room temperature, and after-ripening 144h promptly gets the good black garlic of mouthfeel.

Claims

1. fermenting black garlic preparation method, it is characterized in that: said method has:

1) high-quality garlic screening

To the garlic cultivar in the different places of production screen and with fine quality as the screening object; Select the complete garlic of high-quality and clean;

2) comprise the multistage zymotechnique that allinase activates step

Be accurate controlled humidity; This sweat is fermentation in the closed container, and for simplifying and quantizing production process and be convenient to the different batches co-production, this sweat adopts the middle-size and small-size independent drying box that can accurately control temperature as closed container simultaneously; To clean and be loaded on the sealed fermenting internal tank support after garlic drains; And in internal tank, add appropriate amount of purified water, and to close the closed container hatch door and ferment, fermentation parameter is following:

A. fermentation temperature is warming up to 40-50 ℃ by 28 ℃, enzymatic reaction fermentation 4-12h;

B. fermentation temperature is warming up to 80-88 ℃, sealed fermenting 8-20h;

C. fermentation temperature is cooled to 68-76 ℃, sealed fermenting 32-40h;

D. fermentation temperature is cooled to 61-69 ℃, sealed fermenting 240-360h;

2. mode according to claim 1 is characterized in that step 2) enzymatic reaction sweat temperature is no more than 50 ℃.

3. mode according to claim 1 is characterized in that step 2) in each sealed fermenting phase temperature be no more than 88 ℃.

4. a black garlic is characterized in that: adopt claim 1,2,3 said method fermentations to obtain.