CN103169041A - Fermented black garlic powder production method - Google Patents
Fermented black garlic powder production method Download PDFInfo
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- CN103169041A CN103169041A CN2011104303527A CN201110430352A CN103169041A CN 103169041 A CN103169041 A CN 103169041A CN 2011104303527 A CN2011104303527 A CN 2011104303527A CN 201110430352 A CN201110430352 A CN 201110430352A CN 103169041 A CN103169041 A CN 103169041A
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Abstract
The invention relates to a fermented black garlic powder production method, which comprises the different drying and crushing processes to prepare the fermented black garlic powder. The fermented black garlic powder can be a raw material of capsule, soft capsule, tablet and oral liquid, and also can be a stuffing material of sweet dumplings, moon cakes and dumplings, or can be an auxiliary material of ham sausages, beverages and vinegar. The fermented black garlic powder completely keeps the physiological activity of the fermented black garlic.
Description
Technical field
The present invention relates to a kind of fermenting black garlic powder preparation method, it is mainly by different dryings, grinding mode, makes fermenting black garlic obtain the process of drying, pulverizing.The fermenting black garlic powder can be used as the raw material of capsule, soft capsule, tablet, oral liquid, also can be used as the fillings of Lantern Festival, moon cake, dumpling, perhaps as the auxiliary material of ham sausage, beverage, vinegar.The physiologically active of the complete reservation fermenting black garlic of fermenting black garlic powder.
Background technology
Garlic is the Liliaceae allium, and its property and flavor of peppery and warm is returned spleen, stomach, lung, large intestine channel, has in lower hot air heating, the paddy helping digestion disappears.The effect of detoxifcation evil removing, clear ruffian desinsection.Think that at present main bioactivator is the peculiar sulfur-containing compound of garlic in garlic.Modern Pharmaceutical Chemistry studies have shown that in garlic, the sulfur-bearing composition nearly more than 30 is planted, and mainly contains Diallytrisin, i.e. allicin, diallyl disulphide, allyl sulfide, allicin and alliin.Except above sulfur-containing compound, the trace elements such as the selenium in garlic, germanium, and Cobastab
1, vitamin A, the natural components such as vitamin C also have obvious pharmacological activity.Wherein selenium, germanium, garlic alkene is in anti-oxidant, anticoagulation, detoxifcation, anticancer, anti-ageing, and all bringing into play very important effect in organic cell-mediated immunity, humoral immunity adjustment process.
The complex chemical composition of garlic contains the nutritional labelings such as abundant vitamin, amino acid, protein, carbohydrate, inorganic salts, and the trace element of garlic take phosphorus as high, is secondly magnesium, iron, silicon, aluminium, zinc, selenium, germanium etc.
The physiological function of garlic comprises:
1, garlic has broad-spectrum bactericidal action, is a kind of natural broad-spectrum sterilization element;
2, garlic has health-care effect to cardiovascular system;
3, the antitumaous effect of garlic;
4, the non-oxidizability of garlic is according to U.S. LA medical center UCLA, garlic can effectively be removed free radical, angiocardiopathy had preventive and therapeutic effect, allicin is also by removing the lipid peroxidation in hydroxy radical two prevention liver pulps simultaneously, and effectively remove ultra-oxygen anion free radical and hydroxy radical, and the activity of raising catalase and gst enzyme, thereby reduce MDA; The non-oxidizability of garlic is that garlic is important and have one of function of Research Significance, and for the SOD that exists in garlic, and SOD is a kind of metal enzyme that can catalysis superoxide anion generation disproportionated reaction.Effectively remove superoxide radical in body, thus the toxic action of prophylactic activity oxygen to article effectively, thereby have radioresistance, antitumor and delay the function such as body aging.Superoxide dismutase (SOD) plays vital effect to the oxidative and anti-oxidative balance of body; this enzyme can be removed superoxide anion; Cell protection is avoided damage, thereby the height of SOD vigor has this close relationship with aging, tumour, inflammation, autoimmunity disease, blood, cardiovascular disease, kidney trouble, disease of digestive system, radiation, drug effect etc.
Many studies show that, SOD can catalytic disproportionation ultra-oxygen anion free radical O
2-, generate H
2O
2And water, make cell avoid O
2-oxidative damage, the disequilibrium of oxidation and antioxidation of body is played vital effect; And the various extracts of garlic can improve each organ of body SOD level effectively, in the toxicity, Antiradiation injury of defence oxygen, pre-anti-aging and prevent that the aspects such as tumour and inflammation from playing an important role.SOD has the Mn2SOD performance anti-inflammatory factor and cytokine mediated oxidative stress; And garlic can be improved the activity of body Mn2SOD, the oxidative damage that effectively prevents superoxide anion to cause.
The height of SOD vigor has directly reacted the ability of body removing oxygen radical, the amount of MDA usually can reflect the order of severity that body cell is attacked by free radical, the level that in body, the level of MDA can directly be shown LPO namely shows the extent of damage that body lipid receptor 1 activity free radical is attacked.
Due to China's planting garlic area and output rapid growth, the sale of garlic and processing have become the problem of needing solution badly.The garlic health-care product of exploitation storage tolerance, not brown stain, odorless, high nutrition, high curative effect, instant, delicious flavour has become the emphasis that garlic resource develops.
As everyone knows, garlic has the function of a lot of useful healths, but owing to itself existing tool shortcoming frowzy, thereby can not be accepted extensively by people.At present the garlic deodorizing technology comprise vegetable oil deodorized method, sour deodorization method, amino acid with reduced sugar projection product deodorization method, battery ripple deodorization method, boil deodorization method, freezing deodorization method, pepper powder deodorization method etc., but the problem such as these processing methods exist that processing cost is high, the physiological function of garlic destruction, garlic can not be used at any time.
At present, the method for development garlic product also has a lot, as pickle, sugar system etc., but wherein exist a lot of defectives, can't remove or be added with as stink and be unfavorable for that human body is destroyed etc. with anti-reagent or physiological function.
Fermenting black garlic is by the temperature and humidity in the controlled fermentation room, and the inherent enzyme of garlic is activated, and completes the process of the inner spontaneous fermentation of garlic.The physiologically active of garlic is preserved and optimized to fermenting black garlic to greatest extent, good mouthfeel, non-irritating acid.
Summary of the invention
Technical problem to be solved by this invention is: the physiologically active that keeps to greatest extent fermenting black garlic.Make its raw material that can be used as capsule, soft capsule, tablet, oral liquid, also can be used as the fillings of Lantern Festival, moon cake, dumpling, perhaps as the auxiliary material of ham sausage, beverage, vinegar.
The technical solution used in the present invention is: the present invention is mainly by different dryings, grinding mode, makes fermenting black garlic obtain the process of drying, pulverizing.
Fermenting black garlic powder preparation method, its procedure of processing is:
(1) pre-treatment: the black garlic that pre-treatment ferments, peel off crust;
(2) drying: the black garlic that pre-treatment is good evenly is placed in and carries out drying in drier;
(3) selection by winnowing: dried black garlic, carry out selection by winnowing with winnowing machine, remove the impurity such as garlic skin, the root base of a fruit;
(4) pulverize: the black garlic that selection by winnowing is good is crushed to the 60-300 order with pulverizer, preferably the 80-120 order;
(5) packing: black garlic grinding and sieving packs according to the classification of order number.
Black garlic of the present invention is: only black garlic, the black garlic of 4-6 lobe, the black garlic of 10-12 lobe, the black garlic of 14-16 lobe, the black garlic clove of peeling, black mashed garlic, black garlic extract medicinal extract
The drying mode of drier of the present invention is: direct drying, heat-wind circulate drying, vacuum drying, infra-red drying, microwave drying, freeze drying, spray-drying.
The specific embodiment
Embodiment one
The fermenting black garlic powder
(1) pre-treatment: the black garlic that pre-treatment ferments, peel off crust;
(2) drying: the black garlic that pre-treatment is good evenly is placed in and carries out drying in vacuum desiccator;
(3) selection by winnowing: dried black garlic, carry out selection by winnowing with winnowing machine, remove the impurity such as garlic skin, the root base of a fruit;
(4) pulverize: the black garlic that selection by winnowing is good is crushed to 120 orders with pulverizer;
(5) packing: black garlic grinding and sieving packs according to the classification of order number.
Press the fermenting black garlic powder that embodiment one makes, its order number is 120 orders, moisture 5% left and right, and total amino acid content is in 20% left and right, and polyphenol content is in 15% left and right.
Embodiment two
The fermenting black garlic powder
(1) pre-treatment: garlic is deceived in the peeling that pre-treatment ferments;
(2) drying: evenly be placed in and carry out drying in the heat-wind circulate drying device;
(3) selection by winnowing: dried black garlic, carry out selection by winnowing with winnowing machine, remove the impurity such as garlic skin, the root base of a fruit;
(4) pulverize: the black garlic that selection by winnowing is good is crushed to 120 orders with pulverizer;
(5) packing: black garlic grinding and sieving packs according to the classification of order number.
Press the fermenting black garlic powder that embodiment two makes, its order number is 120 orders, moisture 5% left and right, and total amino acid content is in 20% left and right, and polyphenol content is in 15% left and right.
Embodiment three
The fermenting black garlic powder
(1) pre-treatment: fermenting black garlic is smashed to pieces, extracted twice with the water heating of ten times of amounts, each 2 hours, collecting decoction, being concentrated into proportion is 1.1, must deceive garlic and extract medicinal extract;
(2) drying: use spray dryer to extract medicinal extract to black garlic and carry out spray-drying;
(3) pulverize: dried black garlic is crushed to 120 orders with pulverizer;
(4) packing: black garlic grinding and sieving packs according to the classification of order number.
Press the fermenting black garlic powder that embodiment three makes, its order number is 120 orders, moisture 5% left and right, and total amino acid content is in 20% left and right, and polyphenol content is in 20% left and right.
Claims (3)
1. fermenting black garlic powder preparation method, it is characterized in that: described preparation method has:
(1) pre-treatment: the black garlic that pre-treatment ferments, peel off crust;
(2) drying: the black garlic that pre-treatment is good evenly is placed in and carries out drying in drier;
(3) selection by winnowing: dried black garlic, carry out selection by winnowing with winnowing machine, remove the impurity such as garlic skin, the root base of a fruit;
(4) pulverize: the black garlic that selection by winnowing is good is crushed to the 60-300 order with pulverizer, preferably the 80-120 order;
(5) packing: black garlic grinding and sieving packs according to the classification of order number.
2. mode according to claim 1 is characterized in that black garlic used in step (1) is: only black garlic, the black garlic of 4-6 lobe, the black garlic of 10-12 lobe, the black garlic of 14-16 lobe, the black garlic clove of peeling, black mashed garlic, black garlic extract medicinal extract.
3. mode according to claim 1, is characterized in that the drying mode of drier used in step (2) is: direct drying, heat-wind circulate drying, vacuum drying, infra-red drying, microwave drying, freeze drying, spray-drying.
Priority Applications (1)
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|---|---|---|---|
| CN2011104303527A CN103169041A (en) | 2011-12-21 | 2011-12-21 | Fermented black garlic powder production method |
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|---|---|---|---|
| CN2011104303527A CN103169041A (en) | 2011-12-21 | 2011-12-21 | Fermented black garlic powder production method |
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| CN103169041A true CN103169041A (en) | 2013-06-26 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172434A (en) * | 2014-07-23 | 2014-12-03 | 丽江三川实业集团有限公司 | Garlic slice freezing method |
| CN104351683A (en) * | 2014-11-27 | 2015-02-18 | 苏州嘉禧萝生物科技有限公司 | Liquid black garlic fermentation method |
| CN104415214A (en) * | 2013-08-30 | 2015-03-18 | 深圳华大基因科技有限公司 | Application of black garlic extract in adjusting animal intestinal flora |
| CN104415215A (en) * | 2013-08-30 | 2015-03-18 | 深圳华大基因科技有限公司 | Application of black garlic powder to adjustment of intestinal flora of animal |
| CN105146371A (en) * | 2015-07-17 | 2015-12-16 | 徐州黎明食品有限公司 | Black garlic and Chinese caterpillar fungus granules and preparation method thereof |
| CN105211161A (en) * | 2015-10-10 | 2016-01-06 | 咀香园健康食品（中山）有限公司 | A kind of soft black garlic pie and preparation method thereof |
| CN105249363A (en) * | 2015-11-13 | 2016-01-20 | 山东农业大学 | Black garlic capsule and preparation method thereof |
| CN105341940A (en) * | 2015-12-03 | 2016-02-24 | 贵州华南理工生物工程有限公司 | Preparation method of black garlic and bifidobacteria viable bacterium powder |
| CN107148986A (en) * | 2017-06-15 | 2017-09-12 | 中山火炬职业技术学院 | A kind of preparation method of anti-oxidant black garlic inspissated juice and the black garlic moon cake containing the black garlic inspissated juice |
| CN111202202A (en) * | 2020-03-11 | 2020-05-29 | 中国农业科学院农产品加工研究所 | Instant black garlic solid beverage and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104415214A (en) * | 2013-08-30 | 2015-03-18 | 深圳华大基因科技有限公司 | Application of black garlic extract in adjusting animal intestinal flora |
| CN104415215A (en) * | 2013-08-30 | 2015-03-18 | 深圳华大基因科技有限公司 | Application of black garlic powder to adjustment of intestinal flora of animal |
| CN104172434A (en) * | 2014-07-23 | 2014-12-03 | 丽江三川实业集团有限公司 | Garlic slice freezing method |
| CN104351683A (en) * | 2014-11-27 | 2015-02-18 | 苏州嘉禧萝生物科技有限公司 | Liquid black garlic fermentation method |
| CN105146371A (en) * | 2015-07-17 | 2015-12-16 | 徐州黎明食品有限公司 | Black garlic and Chinese caterpillar fungus granules and preparation method thereof |
| CN105146371B (en) * | 2015-07-17 | 2018-11-20 | 徐州黎明食品有限公司 | A kind of black garlic cordyceps sinensis particle and preparation method thereof |
| CN105211161A (en) * | 2015-10-10 | 2016-01-06 | 咀香园健康食品（中山）有限公司 | A kind of soft black garlic pie and preparation method thereof |
| CN105249363A (en) * | 2015-11-13 | 2016-01-20 | 山东农业大学 | Black garlic capsule and preparation method thereof |
| CN105249363B (en) * | 2015-11-13 | 2018-09-25 | 山东农业大学 | A kind of black garlic capsule and preparation method thereof |
| CN105341940A (en) * | 2015-12-03 | 2016-02-24 | 贵州华南理工生物工程有限公司 | Preparation method of black garlic and bifidobacteria viable bacterium powder |
| CN107148986A (en) * | 2017-06-15 | 2017-09-12 | 中山火炬职业技术学院 | A kind of preparation method of anti-oxidant black garlic inspissated juice and the black garlic moon cake containing the black garlic inspissated juice |
| CN111202202A (en) * | 2020-03-11 | 2020-05-29 | 中国农业科学院农产品加工研究所 | Instant black garlic solid beverage and preparation method thereof |
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Address after: 450001, building 10, 3, Holly Street, Gaoxin District, Henan, Zhengzhou Applicant after: Zhengzhou Yuan Yuan Tang Food Co., Ltd. Address before: 450001, building 10, 3, Holly Street, Gaoxin District, Henan, Zhengzhou Applicant before: Zhengzhou Guyuantang Medical Technology Co., Ltd. |
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Free format text: CORRECT: APPLICANT; FROM: ZHENGZHOU LOVE HERB MEDICINE TECHNOLOGY CO., LTD. TO: ZHENGZHOU LOVE HERB FOODS CO., LTD. |
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Application publication date: 20130626 |